Why not bake a 25cm pan cookie loaded with dark and milk chocolate? This Double Choc Chip Pan Cookie is topped with Spiced Ginger Icing, though you can easily swap the ginger for ground cinnamon. For extra texture, try adding chopped nuts or white chocolate chunks to the mix.
Double Choc Chip Pan Cookie with Spiced Ginger Icing Recipe
Ingredients:
90g unsalted butter, softened
1/3 cup caster sugar
½ cup brown sugar
1 tsp vanilla extract
1 egg
1 cup plain flour
1/2 tsp baking soda
100g dark chocolate, roughly chopped
100g milk chocolate, roughly chopped
½ cup icing sugar, sifted
1 tsp ground ginger
Method:
Preheat oven to 180C. Place butter, sugars and vanilla extract in a bowl of an electric mixer. Beat for 2 minutes or until light and creamy. Add egg; beat to combine. Fold through flour, baking soda and milk and dark chocolate. Spoon mixture into a lightly greased 25cm ovenproof frying pan or skillet pan. Smooth the top. Bake for 20 minutes or until golden brown and just set. Allow to cool in the pan for 20 minutes.
Combine icing sugar, ginger and 1 teaspoon of water in a bowl, mix until smooth. Spoon over the cookie. Cut into pieces to serve.
Smart Tip:
You can substitute the ginger for ground cinnamon. If you want to bulk the cookie up you can add chopped nuts or even white chocolate.
