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Giant choc chip cookie

Giant choc chip cookie

Giant choc chip cookie

For the giant choc chips
1/2 cup cream
1 cup dark choc chips, or dark chocolate broken up
200g butter, soften slightly
1 cup brown sugar
2 free range eggs
1t vanilla extract or paste
275g cake flour
1t baking powder
1 cup chocolate chips

For the chocolate coated chips

25g kettle chips, lightly salted
200g milk chocolate melted

For the giant chocolate chips:
heat the cream over a medium heat until simmering. Pour the cream over the chocolate and leave for 1 minute before stirring through to form a smooth chocolate sauce called a ganache. Place this mixture in the fridge to set until firm, about 1 hour.

Add the butter and brown sugar to a mixing bowl before creaming them together using an electric hand mixer on a high speed. The mixture should become pale in colour and voluminous before adding the eggs and vanilla and mixing through to combine.
Add the flour and baking powder to the mixture and mix through to form a dough before adding the chocolate chips.
Prepare the chocolate coating chips by dipping the salted chips in the melted chocolate and setting in the fridge until firm, this should take about 10-15 minutes.
Add the chocolate coated chips to the cookie dough folding it through breaking the chips but still keeping them in chunks. Divide the dough in half before pressing the first half of the dough into a greased spring form baking tin. Scoop out rounds of the chocolate ganache and stud them around the cookie base.
Cover the chocolate chips with the remaining cookie dough and bake in an oven that has been preheated to 180C for 25-30 minutes or until the ends are golden brown and slightly crisp and the centre is perfectly cooked but still a little soft.
Allow the cookie to cool slightly to firm before removing from the tin and serving in slices with a glass of milk.

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