Giant Pan Cookie

By Emma Spitzer


Ingredients

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

Method

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.

GPC_Step1

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.

GPC_Step2

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.

GPC_Step3


shop the product used to make the recipe

40510-617-0_358x249

Staub Fry Pan

Shop Now
40511-864-0_358x249

Staub Bowl Ancient Turquoise

Shop Now
31070-161-0_358x249

ZWILLING Slicing knife

Shop Now
30772-100-0_358x249

Zwilling Medium Bamboo Chopping Board

Shop Now

looking for something else

CW_Hot_Red_Pepper_Fish_Stew_Emma_Spitzer

Hot Red Pepper Fish Stew

Recipe detail

Stay tuned

Sign up for the ZWILLING newsletter to receive 10% off your first order. Also you can look forward to delicious recipes ideas, cooking tips, advice and techniques from professional chefs.

Sign up

HOME COOKING ESSENTIALS

Whether you're batch cooking freezer-friendly recipes, using up store cupboard ingredients or getting back into baking, you'll find your home cooking and food storage essentials right here.

Shop the products
CW_Minimalist-cooking_roast-leg-of-lamp_final_01_358-249

Follow the #culinaryworld

Instagram

UP