Crunchy cookie with a gooey center and topped with vanilla ice cream, it’s one of the more indulgent recipes we’ve created.
As for extra add-ins, you can change the dark chocolate for white chocolate or even add in any nuts you may like make this your own.
Ingredients
- 1 cup caster sugar
- 1 1/2 cups brown sugar
- 2 tsp salt
- 230grams unsalted butter 1/2 melted and 1/2 softened
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups plain flour
- 1 tsp baking soda
- 220 grams milk chocolate chunks (cooking chocolate)
- 220 grams dark chocolate chunks (cooking chocolate)
Instructions
- With the chocolate roughly chop it into pieces some big some small.
- In a mixer, whisk the sugars, salt, and butter until it has no lumps.
- Whisk in the egg and vanilla until the mixture is thick enough that it takes a little while for the mixture to fall off of the whisk.
- Sift the baking powder and flour into the mixture and fold with a spatula until just combined. (don’t overmix)
- Fold in all chocolate chunks, cover the bowl with glad wrap and refrigerate for 3 hours.
- Preheat the oven to 180c fan-forced.
- Scrape the dough into a large skillet and press it down firmly until it’s completely flat in the pan.
- Bake the cookie for 30-35 minutes or until it’s lightly golden on the crust and the center is soft.
- Add a few scoops of vanilla ice cream on top and serve eating straight from the skillet.
- Enjoy!
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