This giant chocolate chip cookie is crunchy on the outside but soft in the middle, and just delicious served warm from the oven, with a scoop of Elato vanilla ice cream on top – either one great big scoop in the middle of the cookie still in the pan, or in individual servings.
The cookie is made in one bowl, and baked in a 10 inch (25cm) cast-iron or stainless steel frying pan with a metal handle. If you want to serve it cold, it can be made in a small cake tin lined with paper and removed and sliced for serving once cool.
It can also be made gluten and/or sugar free or vegan.
Preheat oven to 190C.
Using a stand mixer or bowl and spoon, mix brown sugar, white sugar, butter (and salt if you use it), until no large lumps remain.
Stir in egg and vanilla until egg is incorporated and mixture is smooth and runny.
Add flour and baking soda and mix until dough comes together and no flour streaks remain.
Stir in ¾ cup chocolate, reserving remaining ¼ cup of chocolate.
Scrape batter into a 25cm cast-iron oiled frying pan, or oiled stainless steel frying pan.
With damp hands, pat and press batter into an even layer extending to sides of pan.
Place remaining chocolate bits evenly over batter, sprinkle with sea salt (if using).
Bake 20–25 minutes (15–18 minutes for stainless steel) until outer edges are browned and slightly puffed.
Serve warm direct to the table with Elato vanilla ice cream (if serving it cold, wait until it cools and becomes firmer to remove from the pan.
Ingredients
Directions
Preheat oven to 190C.
Using a stand mixer or bowl and spoon, mix brown sugar, white sugar, butter (and salt if you use it), until no large lumps remain.
Stir in egg and vanilla until egg is incorporated and mixture is smooth and runny.
Add flour and baking soda and mix until dough comes together and no flour streaks remain.
Stir in ¾ cup chocolate, reserving remaining ¼ cup of chocolate.
Scrape batter into a 25cm cast-iron oiled frying pan, or oiled stainless steel frying pan.
With damp hands, pat and press batter into an even layer extending to sides of pan.
Place remaining chocolate bits evenly over batter, sprinkle with sea salt (if using).
Bake 20–25 minutes (15–18 minutes for stainless steel) until outer edges are browned and slightly puffed.
Serve warm direct to the table with Elato vanilla ice cream (if serving it cold, wait until it cools and becomes firmer to remove from the pan.
For more delicious recipes, you may visit elato.com.au.
About Elato
Not only does Elato ice-cream taste exceptional, it’s a force for good with 50 per cent of the brand’s profits supporting food rescue non-profit organisation Oz Harvest. Its delicious flavours are sourced from social enterprises committed to sustainability, fair trade and a positive social impact as well as offering a range of “better for you” product features.
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