Giant cookie cake

Name: Giant cookie cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 175g unsalted butter; 200g light soft brown sugar; 1 egg; 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

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

Prep

20 min

Cook

25 min

Total

45 min

Servings

Method

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.

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.

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.

Giant cookie cake

Method

Categories

Giant cookie cake

Method

Categories