An easy recipe for a giant cookie cake, for when a regular sized cookie just isn't enough! Kids will love getting to bake one of these.
Cuisine: American, British
225g(1 cup) unsalted butter, softened
350g(2 cups) soft light brown sugar
400g(3 1/3 cups) plain flour
2 ½tspbicarbonate of soda
2large packs of m&ms or chocolate chips
Preheat the oven to 170C and line an 8 inch/ 20cm cake tin with baking paper
Mix the butter and sugar
Measure the butter and sugar out then add to a mixing bowl or freestanding mixer. Mix them together using the paddle attachment, a hand held mixer, or wooden spoons until the eggs and butter are light and fluffy.
Add the eggs and vanilla extract
Break the eggs, one at a time, into a small bowl. Add them to your bowl, mixing it a little between each addition.
Turn the mixer down to a slower speed and add the vanilla extract into the bowl.
Add the remaining ingredients
Measure the flour, salt, and bicarbonate of soda into a small bowl. Add these into your large bowl.
Mix everything together until you have a smooth dough. If you need to, use a spatula to scrape the mixture down from the sides of the bowl.
Add in one pack of the M&Ms or chocolate chips to your dough mixture. Give it one last mix so that everything is nicely combined.
Make the giant cookie
Pour the cookie dough into your prepared cake tin. Press down the mixture with the back of a spoon. Sprinkle a few more M&Ms on top until it looks nice and colourful.
Bake the cookies
Pop the giant cookie in the oven for roughly 15-20 minutes. It’s ready when the edge has turned golden brown and they’ve flattened down. It’ll still be a bit gooey in the middle but that’s how I like them. Cook it longer if you prefer a more crispy cookie.
Leave it in the cake tin to cool slightly, then move it to a wire rack to cool completely.