Happy belated Easter to you all. It was one of the stranger Easter for us all, that is for sure. Still, I hope you managed some special and happy moments throughout the day with those you love or perhaps just yourself with a lovely book or a Netflix binge.
There are personality types concerning the Easter egg? You are either a keeper or an eater?
I am definitely a keeper. I just don’t have that urgent desire to hack into that shiny foil like my husband does (and at least one of my children).
On Sunday, I used some of my eggs to make a chocolate chip cookie cake. I do have a weakness for a great Chocolate chip cookie, so why not make a doozey to share?
This recipe is basically one massive cookie in a pan. It is based on my chocolate chip cookie recipe from my first cookbook. I know there are many who cook this recipe each week. This makes me so happy. I also know of many of our customers who order these as part of their ready-made meals each week from us. And this too makes me so happy.
Wishing you happy and delicious days amongst all that we are sharing and coping with right now.
Nellie
x
Giant chocolate chip cookie cake
300 g plain flour
1 teaspoon baking of soda (optional)
1 teaspoon baking powder
1 teaspoon salt
200 g unsalted butter, softened
100 g caster sugar
140 brown sugar
2 large eggs
1 teaspoon vanilla extract
200 g dark chocolate, cut into chunks (or use leftover Easter eggs, chopped up, as I did
Preheat oven to 180C degrees. Grease a frying pan or cake tin. Set aside.
Sift flour, baking soda, baking powder and salt together in a bowl.
Use an electric stand mixer or a hand mixer and beat together the butter and sugars on medium speed for about 3 minutes until creamy and fluffy. Add the eggs and vanilla extract and beat until combined. Add the dry ingredients and mix until combined. Be mindful not to overmix. Fold in chocolate chunks or chopped chocolate Easter eggs.
Spoon and press the cookie dough into the prepared pan or tin. Bake for 20-25 minutes until golden but still a little soft in the centre. If it is browning too quickly at the edges, place some foil loosely of the cookie cake for the rest of the cooking time. Remove from oven and place on a wire rack. Allow to cool.
As with any good cookie, the leftovers will freeze just fine. If your family is like mine, though, there will be no leftovers.
