Adam Liaw's big choc chip cookie
This pan-sized treat isn't a cookie-shaped cake, or a brownie. It's not even a biscuit. It's unapologetically a cookie. Share it and enjoy it.
Ingredients
250g butter, softened
100g caster sugar
100g dark brown sugar
3 eggs
1 tsp vanilla extract
400g plain flour
1 tbsp baking powder
50g Dutch-process cocoa powder
100g milk chocolate, roughly chopped
100g white chocolate, roughly chopped
100g chocolate chips
1 tsp flaked salt
vanilla ice-cream, to serve
Method
1. Heat your oven to 160C (180C conventional). Cream together the butter and sugars, add the eggs one a time and beat together. Add the vanilla extract. Sift in the flour, cocoa powder and baking powder a little at a time and fold into the egg mixture. Fold in the three chocolates and salt, reserving a few pieces of each chocolate.
2. Transfer the mixture to a 24cm ovenproof frying pan or baking dish and press the reserved chocolate into the top. Bake in the oven for 30 minutes until firm around the edges and slightly soft in the centre.
3. Remove from the oven and allow to rest for 10 minutes. Serve with vanilla ice-cream.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaws-big-choc-chip-cookie-20220505-h23kec.html