Giant cookie cake
- Preparation and cooking time
- Cook: -
- 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
- STEP 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.
- STEP 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.
- STEP 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.