Giant cookie cake
Serves 8 - 10
Easy
Prep:
Cook: -
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
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- 175g unsalted buttersoftened
- 200g light soft brown sugar
- 1 eggplus 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 creamto serve
Nutrition: per serving (10)
- kcal392
- fat20g
- saturates12g
- carbs47g
- sugars28g
- fibre1g
- protein5g
- salt0.5g
Method
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.
