Frying Pan Double-Chocolate Cookie
Planning to make something sweet this Easter? This giant frying pan double-chocolate cookie tastes as good as it looks. Decorate with mini Easter eggs to amp up the wow factor.
Ingredients
- 250g unsalted butter, chopped
- 180g block Dark 45% Cocoa Baking Chocolate, roughly chopped
- 1 cup firmly packed brown sugar
- 1/2 cup caster sugar
- 2 free range eggs, lightly beaten
- 3 cups plain flour
- 2 tsp baking powder
- 200g pkt Milk Chocolate Baking Chips
- 0.5L vanilla ice-cream
- 1/4 block 180g Dark 45% Cocoa Baking Chocolate, melted
- 42g pkt Mini Eggs
Method
- Preheat oven to 180°C/160°C fan-forced. Place butter and chocolate in a 20cm-round (base), 5cm-deep heavy-based ovenproof frying pan over medium-low heat, cook for 5 minutes or until melted and smooth. Cool for 5 minutes.
- Combine sugars in a large bowl. Add melted butter mixture. Stir until well combined. Add egg. Stir to combine. Sift over flour and baking powder. Stir until combined. Stir in 3/4 of the baking chips. Spoon mixture into frying pan. Spread out evenly over base of pan.
- Sprinkle with remaining baking chips and lightly press chips into top of mixture. Bake for 45 minutes or until just firm to touch. Stand for 10 minutes.
- Serve cookie in pan, topped with scoops of ice-cream, drizzled with chocolate and decorated with eggs.
