Giant Pan Cookie

By Emma Spitzer


Serves 10-12


125g salted butter, room temperature
150g soft light brown sugar
100g golden caster sugar
2 eggs
1 tsp vanilla extract



200g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
250g dark chocolate, roughly chopped


Step 1

Pre-heat the oven to 180c. Put the butter and sugars into a bowl and beat for 3 to 4 minutes (use an electric beater if possible) until light and fluffy. Beat in the eggs, one at a time and then add the vanilla extract.


Step 2

In a separate bowl mix the flour, baking powder, bicarbonate of soda and add to the butter mixture. Beat until just combined then stir through the chocolate chunks.


Step 3

Tip into a 20cm oven proof frying pan and bake for 25-30 minutes (25 minutes will be gooey, 30 minutes will be slightly more set). Serve with vanilla ice cream.



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