GIANT COOKIE CAKE

Giant cookie cake image

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

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 10

Previous Next

Ingredients

175g unsalted butter , softened
200g light soft brown sugar
1 egg , plus 1 yolk
2 tsp vanilla extract
250g self-raising flour
2 tsp cornflour
2 tsp baking powder
100g milk chocolate chips
50g white chocolate chips
vanilla ice cream , to serve

Steps:

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.
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.
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.

Nutrition Facts : Calories 392 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium