Lightly butter a 25cm ovenproof frying pan. We have sent you an activation link, Bake for 25-30 minutes until risen and golden. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Delicious magazine is a part of Eye to Eye Media Ltd. today for just £13.50 – that's HALF PRICE! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Heat oven to 180C/160C fan/gas 4. Serve our giant skillet pan cookie whilst still warm and gooey from the oven, with plenty of vanilla ice cream. please click this link to activate your account. Prefer the smaller ones? Ingredients 175g unsalted butter, softened 200g light brown soft sugar 1 large free-range egg, beaten 1 tsp vanilla extract 250g plain flour 1 tsp baking powder ½ tsp fine salt 200g chocolate chips (we used Guittard Maxi Milk Chocolate Baking Chips, from lakeland… Good Food DealReceive a free Graze box delivered straight to your door. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Top with scoops of ice cream, then dig straight in with your spoons. The Recipe 3/4 cup unsalted butter softened 1/2 cup granulated Sugar 3/4 cup brown sugar 1 large egg 2 teaspoons vanilla extract 2 cups flour 1 teaspoon baking soda 3/4 teaspoon salt 2 cups chocolate chips 1 1/2 cups chopped walnuts Subscribe to delicious. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges. Look no further than these, our very best chocolate chip cookies. In a stand mixer with the paddle attachment or ‘K beater’ (or in large mixing bowl using an electric hand mixer), cream the butter and sugar together until pale and fluffy. New! This is what a proper pudding looks like. Sift over the flour, baking powder and salt, then beat again briefly to combine. magazine. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Spoon in and flatten the cookie mixture. Enter the email address associated with your account, and we'll send you a link to reset your password. Now you can stay up to date with all the latest news, recipes and offers. Recipe from Good Food magazine, June 2017. Hands-on time 15 min, oven time 25-30 min, 200g chocolate chips (we used Guittard Maxi Milk Chocolate Baking Chips, from or, 23cm cast-iron frying pan or 23cm sandwich tin. Subscribe to delicious. Spoon in and flatten the cookie mixture. Add the egg and vanilla, then beat until well combined. Mix until a crumbly dough forms. Lightly butter a 25cm ovenproof frying pan. If an account was found for this email address, we've emailed you instructions to reset your password. You must be logged in to rate a recipe, click here to login. Stir in the chocolate chips using a wooden spoon or spatula (for Peter), then spoon the dough into the frying pan/cake tin and press down gently to flatten and spread evenly to the edges. Heat the oven to 190°C/170°C fan/gas 5. For a gooey … Get baking with the kids who'll love this giant cookie that they can adapt with their favourite treats like marshmallows, pretzels, nuts, toffee or fudge. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like.