This delightful, soft and chewy double chocolate cookie is a joy to make with kids. The recipe, courtesy of Belling, is a twist on the classic dessert and is prepared and cooked in one pan, saving you from a pile of washing up.
According to the site, bakers can personalise the dish by swapping out the chocolate chips for their favourite sugar-coated sweets. This one-pan gooey, double chocolate cookie serves six people and is perfect for sharing with loved ones.
Even better, this giant cookie only takes five minutes to prepare and has a cooking time of 30 minutes. The cookie is suitable for both gas and induction hobs, but if you prefer, you can bake it in an ovenproof skillet at 180C/Fan 160C/Gas mark 4 for 20-25 minutes.
Check after 20 minutes for a soft, chewy-style cookie. For an extra treat, the recipe suggests serving the dish with ice cream.
Here’s how to whip up a one-pan gooey double chocolate cookie:
Ingredients:
- 150g unsalted butter, diced
- 50g caster sugar
- 100g soft brown sugar
- 225g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- One medium egg, lightly beaten
- One tsp vanilla bean paste
- 100g milk chocolate chunks
- 100g white chocolate chunks
To serve:
- Vanilla ice cream
Method:
Start by melting the butter in a 24cm heavy-bottomed non-stick frying pan or skillet over gentle heat. Then, add the caster and brown sugar and stir until dissolved, reports the Express.
Ensure that the sugar is completely dissolved – a heavy-based pan is key for this. Remove the pan from the heat and let the mixture cool slightly, then add the flour, baking powder and bicarbonate of soda.
Stir in the egg, vanilla bean paste and half of the chocolate chunks. Finally, lightly press down the cookie dough with the back of a spoon to level it across the pan.
Scatter the remaining chocolate chunks over the mixture. Allow it to cook on a low heat for 20-25 minutes.
The cookie should have a chewy and soft texture, with a crispy base. Resist the urge to increase the heat as this could burn the base.
Remember, this is a chewy cookie and it will become firmer as it cools. If you suspect the cookie is catching at the bottom, place a tight-fitting lid on the pan for the last few minutes.
If you’re serving the cookie warm, let it cool slightly in the pan before cutting it into wedges and serving it straight from the pan with ice cream. If you prefer it cold, allow the cookie to cool completely in the pan.