This soft, chewy, double chocolate cookie is great fun to make with children. It’s made and cooked in one pan, saving on any washing up. The recipe comes from Belling and is a twist on the classic dessert.
According to the site, cooks can add their own twist to the dish by replacing the chocolate chips with their favourite sugar-coated sweets.
One-pan gooey chewy, double chocolate cookie serves six people and is perfect for sharing with family or friends. Even better the giant cookie only takes five minutes to prepare and a cooking time of 30 minutes.
The cookie is suitable for gas and induction hobs, however, if you prefer, cooks can bake the cookie in an ovenproof skillet on 180C/Fan 160C/Gas mark 4 for 20-25 minutes. Check after 20 minutes for a soft, chewy-style cookie.
The recipe also recommends serving the dish with ice cream for an extra indulgence.
Method:
Firstly, melt the butter in a 24cm heavy-bottomed non-stick frying pan or skillet over a gentle heat. Next, add the caster and brown sugar and stir until dissolved. Make sure that the sugar is completely dissolved. It’s important to use a heavy-based pan.
Take the pan off the heat and allow the mixture to cool slightly, add the flour, baking powder and bicarbonate of soda, then stir in the egg, vanilla bean paste and ½ of the chocolate chunks.
Then, press the cookie dough down lightly with the back of a spoon to make it level across the pan.
Sprinkle over the remaining chocolate chunks. Cook on a low heat for 20-25 minutes. The cookie should be chewy and soft, with a crispy base.
Do not be tempted to turn up the heat, as you will burn the base and remember that this is a chewy cookie and it will firm up more as it cools. Pop a tight-fitting lid on the pan for the last few minutes if you feel that the cookie is catching on the bottom.
If eating the cookie warm, allow it to cool slightly in the pan, then serve in wedges straight from the pan with ice cream. If eating cold, allow the cookie to cool completely in the pan.
