Giant cookie cake

Giant cookie cake

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(4 ratings)

Prep: 20 mins Cook: 20 mins - 25 mins

Easy

Serves 8 - 10
Studded with white and milk chocolate chips, Lisa Lipman's moreish cake is delicious served either warm with a dollop of ice cream or cold, with its chewy cookie texture

Nutrition and extra info

Nutrition: per serving (10)

  • kcal392
  • fat20g
  • saturates12g
  • carbs47g
  • sugars28g
  • fibre1g
  • protein5g
  • salt0.5g
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Ingredients

  • 175g unsalted butter, softened
  • 200g light soft brown sugar
  • 1 egg, plus 1 yolk
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 250g self-raising flour
  • 2 tsp cornflour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g milk chocolate chips
  • 50g white chocolate chips
  • vanilla ice cream, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.

  2. Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.

  3. Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

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Comments, questions and tips

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ew16554
9th May, 2017
5.05
Delicious! Made it for a girls night with one third milk chocolate, one third white chocolate and one third crunchie bars and it was so good we ate it with spoons straight from the tin while it was still hot! I followed the advice below and only used one tsp of baking powder and it came out perfectly.
melring
9th Mar, 2017
5.05
Love this recipe. I've made it several times. I now only use one teaspoon of baking powder. Today I've made it using Reese's pieces instead of the chocolate.
sue mann
13th Jan, 2017
I made this and the family loved it. My 12 year daughter then choose to make it herself as she enjoyed it so much. Very successful. Big smiles all round.
cazandjay
6th Feb, 2016
2.55
This is just ok, I don't think it needs 2tsp of baking powder, I could taste it and it's not nice, I think it would taste better without the baking powder. I made two of these, one with white and milk chocolate and the other with mini marshmallows and milk chocolate. Others said they were delicious but I personally don't like tasting the baking powder.
florencehale
17th Nov, 2015
5.05
FIVE STARS - I have made this recipe twice already and I LOVE IT! It is equally delicious hot or cold and the combination with ice cream is just divine. The overall recipe is quick to make and you don't need a huge list of ingredients; you are likely to have them in your cupboard. A total hit with the whole family! Thank you so much Lisa for sharing this recipe, I am very grateful !
farmers.smales's picture
farmers.smales
10th Jun, 2017
If you don't fold in the dry ingredients whay effect does this have on the cake?
goodfoodteam's picture
goodfoodteam
14th Jun, 2017
Thanks for your question. You fold in the dry ingredients to avoid knocking air out of the mixture and also overbeating flour can make the cake denser.
Andrea91
7th Feb, 2017
Is it supposed to be wobbly when you take it out of the oven?
goodfoodteam's picture
goodfoodteam
16th Feb, 2017
Thanks for your question. It might still feel a little soft in the middle but not wobbly as such.
loombandmaker10's picture
loombandmaker10
23rd May, 2016
How long will this keep for without going bad?
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