Cake Classes And Recipe Blog

Giant Cookie

This giant, indulgent cookie is insane!!! Loaded with easter chocolate goodness, topped with even more chocolate for the best giant cookie. Thank me later. You’re welcome!
Giant Mini egg cookie

Ingredients

200g Plain flour
1 tsp bicarb
130g Butter
90g Caster sugar
90g Light brown sugar
1 Medium egg
2 tsp Vanilla extract
100g Milk chocolate chips
100g White chocolate chips
80g chopped fudge
50g Milk chocolate chips and mini eggs to decorate.

Equipment

8 inch Spring form tin
This giant, indulgent cookie is insane!!! Loaded with easter chocolate goodness, topped with even more chocolate for the best giant cookie. Thank me later. You’re welcome!

Method

This giant cookie is the easiest bake to make. I’ve got a reel over on my Instagram if you’d like to take a look on how easy its made. This recipe uses simple, easy to get hold of products from the super market.

I’ve made this cookie perfect for Easter but you could adapt it for any occasion. You could use Creme eggs instead. What about adding some Christmas chocolate? Or just chopped up chocolate to make a rocky road version.

Right, lets get baking this yummy giant cookie!!

Baking –

Firstly, melt your butter. Then add in both the sugars and mix up well.

Next, add in the vanilla extract and egg. Mix this dough again!

In the bowl put in the bicarb and flour. Mix all these ingredients together now.

This will be a thick dough now. Go for it and add in the chocolate chips and fudge pieces and mix until evenly combined. You could even smash up some mini eggs and mix this through the cookie dough too.

Cooking –

Next, line an 8inch round cake tin with baking paper on the bottom and pour in the cookie dough. Press this flat into the tin using the back of a spoon and then into the oven it goes!! Now put the tin in the middle of the oven on temperature 170 fan and cook the giant cookie for 20 minutes or until a light golden colour.

It will appear really soft when it jsut come sout the oven but dont worry, itll firm up once it has cooled down.

Once the giant cookie is cooked, leave to cool completely then remove from the tin.

Decorating –

Lastly, drizzle over 50g melted milk chocolate, add on some mini eggs and sprinkles. Slice up and enjoy!!!!

Love mini eggs? Take a look at these Mini Egg Brownies

If you’d like to learn a no spread cookie recipe, take a look here

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Let me know how you get on in the comments!

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