Giant frying pan chocolate chip cookie cake recipe
All those words together create something you need in your life. Right now.
I love the concept of a 'one pan’ dish. It makes life so much easier. Of course, I totally get that you big lovely bunch of foodies (me included!) sometimes want to use every single pan and utensil in the kitchen, cause some epic chaos, and end up with a delicious feast.
But other times, you don’t want to have to face that washing up, or the chaos – and you still want the feast.
Well feast your eyes on this one pan deliciousness. How much do you want a giant frying pan chocolate chip cookie cake in your life… right this second? This is ticking all the boxes, and delivering all the goods.
It’s easy, it’s simple, it uses one pan, it’s a giant chocolate chip cookie cake. Need I say more?
I’ve been getting to grips (and practicing my hammer throw technique in the garden to check the handles really do stay on – which they do) with Tefal’s Ingenio pans.
Roadtesting the Tefal 13 piece Ingenio Expertise pan set
As you can take the handles off, you can use them on the hob, in the oven, on the table, and then if you’ve got any leftovers (I don’t know why I typed that on a giant chocolate chip cookie cake recipe…) you can pop them in the fridge too. Every pan has a Titanium Excellence non-stick coating, so nothing will be sticking to them (more cookie for you, score), and apparently the coating lasts up to three times longer than Tefal’s Titanium Force coating too.
- Tefal Ingenio 26cm frying pan
- Tefal Ingenio removable handle
- 225g plain flour
- 1/4 tsp bicarbonate of soda
- 100g caster sugar
- 80g light brown sugar
- 130g butter, softened
- 1 egg
- 150g dark chocolate chips
- Preheat oven to 170°C fan oven (gas mark 5). Add the softened butter, sugar and egg to a bowl and combine with an electric hand whisk.
- Add the plain flour, baking soda and whisk again.
- Fold in the chocolate chips until combined and then press the cookie dough into your Ingenio frying pan.
- Place the pan in the oven (and remove the handle!).
- Bake for 25-30 minutes, until the cookie is brown on top and squidgy underneath.
- Remove from the oven, and allow to cool for a couple of minutes (I know, it'll be the longest two minutes of your life).
- Eat straight from the pan with a spoon, or serve on plates in wedges with ice cream if you're a bit fancy.
If that amount of chocolate isn't enough, you could always add half of the dough into the pan, cover with your favourite chocolate bar (Mars works reeeeally well), then add the second half of the dough on top.