Giant Chocolate-Chip Pan Cookie

Nothing beats digging into a freshly-made, warm cookie topped with ice cream
Giant Chocolate-Chip Pan Cookie
ITP Images
Giant Chocolate-Chip Pan Cookie
September 30, 2019
Preparation Time 20 minutes (plus resting time)
Cooking Time 40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


120g salted butter, softened
80g tahini (sesame paste) or peanut butter
200g soft brown sugar
1 large egg
1 tsp vanilla extract or essence
175g cake flour
¾ tsp bicarbonate of soda
1 tsp spinneysFOOD Fine Sea Salt
300g of 70% dark chocolate, chopped into chunks
spinneysFOOD Sea Salt Flakes, for sprinkling


  • 1

    Preheat the oven to 160°C, gas mark 3.

  • 2

    Grease a large skillet.

  • 3

    Cream the butter, tahini and sugar until light and fluffy – about 8 minutes.

  • 4

    Add the egg and vanilla extract and mix well.

  • 5

    In a separate bowl, sift together the flour, bicarbonate of soda and salt, then add the dry ingredients to the creamed butter.

  • 6

    Mix to form a soft dough.

  • 7

    Stir in the chocolate chunks, cover, and allow to rest for 1 hour (or overnight) in the fridge.

  • 8

    Press the cookie dough into a greased skillet and bake for 35-40 minutes or until golden around the edges.

  • 9

    Serve with ice cream.


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