Ingredients
- SpinneysFOOD sea salt flakes 1 tsp
- 70% dark chocolate 300g
- SpinneysFOOD fine sea salt 1 tsp
- Bicarbonate of soda 3/4 tsp
- Cake flour 175g
- Vanilla extract 1 tsp
- SpinneysFOOD eggs 1
- SpinneysFOOD soft brown sugar 200g
- Peanut butter 80g
- SpinneysFOOD salted butter 120g
Equipment
- Skillet 1
Nutrition (Per serving)
- Calories 1149
- Fat 74.1g
- Saturates 40.5g
- Protein 17.8g
- Carbs 111.8g
- Sugars 19.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Giant chocolate-chip pan cookie
American 90 Mins Prep · 40 Mins Cook
- Cream the butter, tahini and sugar until light and fluffy – about 8 minutes.
- Add the egg and vanilla extract and mix well.
- In a separate bowl, sift together the flour, bicarbonate of soda and salt, then add the dry ingredients to the creamed butter.
- Mix to form a soft dough.
- Break or chop the dark chocolate into small pieces. Stir in the broken chocolate, cover, and allow to rest for 1 hour in the fridge.
- Remove from the fridge. Preheat the oven to 160°C, gas mark 3. Grease a large skillet or frying pan with heat-proof handle.
- Press the cookie dough into a greased skillet and bake for 30-35 minutes or until golden around the edges. Sprinkle the salt flakes on top and serve with ice cream.