Giant chocolate cookie cake

Happy belated Easter to you all. 

It was an Easter spent in lockdown due to the pandemic, making it one of the strangest Easters. 

Still, I hope you managed many memorable and happy moments throughout the day with those you love. Or perhaps some downtime with a lovely book or a Netflix binge. 

Did you know that there are personality types when it comes to the Easter egg? 

You are either a saver or an all-in go-for-it Easter egg gorger.  

I am definitely a saver. This applies to Easter eggs only, I might add. 

I just don’t have that killer instinct in me that others have in this house. Mikey is the main offender. He’ll have that coloured shiny foil ripped open quicker than you can blink. Ava has also been known to polish off record-breaking Easter eggs before breakfast.

Last weekend, I used some of my ‘saved’ eggs to make this chocolate chip cookie cake. Yes, yes, I know. Not fair to the gorgers who were ready to pounce. But I do have a soft spot for a really excellent Chocolate chip cookie, so why not make a big Giant chocolate cookie cake and 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 many who cook this recipe each week. This makes me very, very happy. 

Nellie

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Giant chocolate chip cookie cake 

Giant chocolate chip cookie cake 

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Ingredients

Ingredients

• 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 or chocolate buttons

Instructions

• 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 on 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.