Giant Chocolate-Chip Pan Cookie

Nothing beats digging into a freshly-made, warm cookie topped with ice cream
Giant Chocolate-Chip Pan Cookie
ITP Images
Giant Chocolate-Chip Pan Cookie
September 30, 2019
Preparation Time 20 minutes (plus resting time)
Cooking Time 40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

120g salted butter, softened
80g tahini (sesame paste) or peanut butter
200g soft brown sugar
1 large egg
1 tsp vanilla extract or essence
175g cake flour
¾ tsp bicarbonate of soda
1 tsp spinneysFOOD Fine Sea Salt
300g of 70% dark chocolate, chopped into chunks
spinneysFOOD Sea Salt Flakes, for sprinkling

METHOD

  • 1

    Preheat the oven to 160°C, gas mark 3.

  • 2

    Grease a large skillet.

  • 3

    Cream the butter, tahini and sugar until light and fluffy – about 8 minutes.

  • 4

    Add the egg and vanilla extract and mix well.

  • 5

    In a separate bowl, sift together the flour, bicarbonate of soda and salt, then add the dry ingredients to the creamed butter.

  • 6

    Mix to form a soft dough.

  • 7

    Stir in the chocolate chunks, cover, and allow to rest for 1 hour (or overnight) in the fridge.

  • 8

    Press the cookie dough into a greased skillet and bake for 35-40 minutes or until golden around the edges.

  • 9

    Serve with ice cream.

ALSO TRY

Lenka, who is from the Czech Republic, shares her recipe for her family's traditional Linzer Christmas Biscuits
There's nothing more comforting than gooey marshmallows and melted chocolate. This dessert unites both in a crispy waffle
Although named Mexican wedding cakes, it's believed these cookies originated in the Middle East. Their snowy exterior makes them the perfect Christmas treat.
As if these traditional Algerian cookies weren't hard enough to resist, this version is stuffed with a nutty chocolate filling