Name: Giant cookie cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 175g unsalted butter softened; 200g light soft brown sugar; 1 egg plus 1 yolk; 2 tsp vanilla extract; 250g self-raising flour; 2 tsp cornflour; 2 tsp baking powder; 100g milk chocolate chips; 50g white chocolate chips; vanilla ice cream to serve

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Giant cookie cake

Giant cookie cake

Good Food team

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 20 mins - 25 mins

A star rating of 4 out of 5.27 ratingsRate

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Studded with white and milk chocolate chips, Lisa Lipman's moreish cake is delicious served either warm with a dollop of ice cream or cold, with its chewy cookie texture

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Ingredients

Nutrition

Units:

MetricUS

175g unsalted butter

softened
200g light soft brown sugar
1 egg

plus 1 yolk
2 tsp vanilla extract
250g self-raising flour
2 tsp cornflour
2 tsp baking powder
100g milk chocolate chips
50g white chocolate chips
vanilla ice cream

to serve

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Nutrition: per serving (10)

kcal392
fat20g
saturates12g
carbs47g
sugars28g
fibre1g
protein5g
salt0.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
step 2

Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.
step 3

Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

Recipe from Good Food magazine, October 2015

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A star rating of 4 out of 5.27 ratings

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