One of the positives about this mandatory time at home is the time I have had to cook with my 16 year old daughter, Jennifer. She is missing going out with her friends so she may not realise how great this time cooking giant cookie cakes together is yet. She will someday.
I have been getting my wife and daughter involved in my blog and have loved every minute. Jennifer has been choosing a lot of the meals we make like these chicken parmos which were so much better than what you get at most takeaways!
So yesterday was cookie day. I don’t currently have many dessert recipes on my blog but I think that is going to change in the coming weeks.
How this recipe came to be…
When Jennifer isn’t out partying with her friends, she often bakes cookies. I don’t personally have much of a sweet tooth so eating her creations is just one vice too far for me usually.
I have to say, I ate a whole one of these giant cookie cakes with ice cream and loved it!
So this is one of Jennifer’s ‘go to’ cookie dough recipes but with one big difference…
She decided to copy the look of the giant cookie cakes served at one of her favourite restaurants in my home state of California. This isn’t the restaurant’s recipe but her interpretation of it.
Note: If you can’t get the Milky Way crispy rolls, choose one you like. Anything similar will work fine.
You can make the cookie dough and place divide it into large ramekins the day before cooking. This make this giant cookie cake recipe a good one to have in your dessert recipe library.
Just take them out while you are serving dinner and place them in the oven. The gooey, hot chocolate cakes are amazing served right out of the oven with a good dollop of vanilla ice cream.
Here’s how you make these giant cookie cakes.
- 185g unsalted butter softened
- 185g soft brown sugar
- 150g granulated sugar
- 1 large free range egg
- 1 egg yolk
- 320g plain flour
- 1 tsp baking powder
- 5 x bars of Milky Way crispy rolls, chopped roughly into chunks
- Put both sugars and butter into a mixing bowl and beat together with an electric hand whisk until smooth and light in colour.
- In the same bowl, break in the full egg and the egg yolk one at a time. Mix together until smooth then add in the vanilla extract.
- Sift in the flour and baking powder and mix together to combine into a delicious cookie dough.
- Add in the chocolate chunks and mix it all up. Keep some back for sprinkle on top.
- Divide the cookie dough into 4 lightly greased ramekins and pre-heat your oven to 200c/400f.
- Top with the leftover chocolate chunks.
- Bake in your pre-heated oven for 20 minutes to until lightly browned on top but still nice and gooey in the centre.
- Remove from the oven and serve with vanilla ice cream and fruit if you like.