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Deep pan chocolate cookie


Serves: 4-6
timePrep time: 15 mins
timeTotal time:
Deep pan chocolate cookie
Recipe photograph by Karen Thomas

Deep pan chocolate cookie


Serves: 4-6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
588Kcal
Fat
30gr
Saturates
18gr
Carbs
71gr
Sugars
47gr
Fibre
1gr
Protein
7gr
Salt
0.97gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 100g soft butter, plus extra for greasing
  • 125g light muscovado sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 125g plain flour
  • ½ tsp bicarbonate of soda
  • 75g white chocolate, chopped
  • handful of mini eggs, or chocolate of your choice

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6 and grease an ovenproof frying pan or baking dish with a 20cm base. In a bowl, beat together the butter and sugar, then mix in the egg and vanilla extract. Stir in the flour and bicarbonate of soda, plus 50g of the chopped white chocolate.
  2. Spread into the greased pan and bake for 10 minutes. Scatter over the mini eggs and bake for 5 minutes more, or until it is set at the edges but still a bit squidgy in the middle. Meanwhile, melt the remaining white chocolate in a heatproof bowl over a pan of gently simmering water. Drizzle over the deep pan cookie and serve immediately.


    Don’t miss our Mini Egg cake recipe

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