Chunky Chocolate Cookie In a Pan

Chunky Chocolate Cookie In a Pan


  • 150g plain flour (1 cup + 1 1/2 TBS)
  • 1 tsp baking powder
  • 90g sugar (scant 1/2 cup)
  • 100g salted butter (7 TBS)
  • 1 tsp vanilla paste
  • 1 large free range egg, beaten
To top:
  • 120g squares of chocolate (a mix of white, dark and milk) (4 ounces)


  1. Measure the flour, sugar, and baking powder into a bowl and whisk well together.  Set aside.
  2. Melt the butter in a 10 inch non-stick skillet over very low heat.  Remove from the heat.  Whisk a bit of the butter into the beaten egg to temper it and then whisk the egg back into the butter in the skillet.  Whisk in the vanilla paste and then the dry ingredients until you have a mixture with a smooth texture.  Spread out into the bottom of the skillet evenly.  Scatter the chocolate bits over top, pressing in lightly.
  3. Place over low heat again and cook for 15 minutes.  Cover tightly with a lid and cook for a further 5 minutes.  Remove the lid and wipe off any condensation which has formed.  Replace on the pan and remove the pan to a wire rack away from the heat to cool for 15 minutes before cutting into wedges to serve.

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