Giant cookie recipe

This recipe is an easy way to create a perfect giant cookie. Decorate it any way you like!

It’s a great base to add your favourite chocolates too and the perfect alternative to birthday cake.

I’ve made this giant cookie recipe for birthdays, thank you gifts, fathers day and as a tasty treat.

You can use this recipe as a base for lots of flavours or styles. White choc chips and salted caramel was delicious!

You’ll need

A round cake tin – 8, 9 or 10 inch

Bowl and spoon

Baking paper

Recipe

200g – 300g of Chocolate chips (white, milk or dark)

225g self raising flour

125g stork or butter at room temp

225g caster sugar (or 125g caster and 100g granulated sugar)

1 medium free range egg

1/4tsp vanilla extract

**For a chocolate cookie replace 25g of the flour with 25g cocoa powder.**

Method

1. Preheat your oven to 180°C.

2. Grease the cake tin and line the base with baking paper.

3. Mix the stork or butter with the sugar until smooth.

4. Add the egg and vanilla extract and mix again.

5. Mix in the flour (and cocoa powder if using it). The mix will start getting firmer but mix until all combined in the dough.

6. Add most of the choc chips, keeping a small handful for the top.

7. If you are using a 10 inch tin push all the mix into it and evenly across the tin. I use a spatula or back of a spoon to do this. If you are using a 9 or 8 inch tin remove a couple of spoons of mix and pop them on a tray to bake (you’ll have these couple of normal sized cookies as spares). Sprinkle the saved choc chips over the top of the cookie.

8. Pop in the oven for approx 17mins. Check on the cookie after 15mins, if it looks shiny on top leave to cook for a little longer.

9. When you remove from the oven let the cookie cool completely in the tin before removing it.

10. To write on the cookie you can use royal icing or buttercream icing. Pop in a piping bag and snip off the end to write. Or pipe swirls around the edge and top with sprinkles or chunks of choc etc.

11. A new plain white pizza box makes a great way of boxing it for a gift.

Simple white chocolate and raspberry cake recipe

An easy, reliable and delicious white chocolate recipe.

I decided to start simply by adding good quality melted white chocolate to my usual sponge cake batter. The cake was a success, moist sponge with a white chocolate flavour coming through but firm enough for stacking tall and decorating.

This recipe works for a 6 inch round tin, 3 inch deep. For a tall cake you’ll need to double the recipe and fill two tins.

Tip: If you bake in deep tins I recommend using a flower nail sat in the centre of the cake tin to ensure the cake cooks evenly.

Cake Recipe:

200g sugar

100g white chocolate

200g self raising flour

200g stork / butter

4 medium free range eggs

Method:

1. Mix the eggs and sugar well

2. Melt the butter and chocolate together, 10 second bursts in microwave and stir. Allow to cool for a couple of minutes.

3. Add the melted butter and chocolate to the sugar and eggs and stir.

4. Add the flour slowly and stir to combine.

5. Fill a greased and lined tin.

6. Bake at 140°C fan oven for approx 1hr 20mins. This varies depending on your oven!

Tip: I use a skewer inserted into the cake to check if it is cooked. I also listen to the cake…. if you can hear it popping and bubbling still cook for another 10mins and check again.

7. Allow to cool completely.

For the white chocolate buttercream:

250g unsalted butter (room temperature)

500g icing sugar

50g white chocolate

2tsp of milk or cooled boiled water

Method:

1. Mix the butter and icing sugar well, add a few tsp of milk or water if the consistency is too thick.

2. Melt the white chocolate, allow to cool for a few minutes.

3. Mix the melted chocolate into the buttercream.

Presentation:

Obviously this part is where you can use your creativity or just have a bit of a fun decorating.

Cut the cake into even layers and trim the top if needed.

Fill the layers with raspberry jam and white chocolate buttercream.

Cover the whole cake in a thin layer of buttercream (the crumb coat). Allow to set.

Cover again in more buttercream. I added freeze dried raspberry sprinkles to this cake and piped flowers and swirls for decoration.

Marble vanilla and chocolate cookies

A twist on an old favourite these marble cookies are fun to make, quick and tasty.

Here’s what you need to make 12 marble cookies.

Ingredients:

200g self raising flour

175g caster sugar

50g soft brown sugar

20g cocoa powder

125g stork or butter

1 egg

1/4tsp vanilla

60g -150g of chocolate chunks

Preheat the oven to 180°C (fan). Pop some greaseproof paper on 2 baking trays.

Method:

1. Mix the sugar and butter together with a spoon.

2. Stir in the egg and vanilla until completely combined.

3. Add the flour and stir until a dough forms.

4. Now seperate the dough into roughly half in two bowls.

5. To one bowl add the 20g cocoa powder and mix in until fully combined in the dough.

6. To the vanilla dough add the chocolate chunks and stir (the amount is up to you!).

7. Take a spoon of each dough and form into a ball. Make 12 roughly the same size balls.

8. Bake for 10mins.

Delicious still warm but will keep nicely for a few days. Enjoy!

Cookies with chocolate chunks

These cookies are soft in the middle, just how cookies should be. They are one of my first baking successes and a recipe I have made time and again for the past 5 years.

Perfect if you have little time to prepare, for impromptu get togethers and baking with the kids. Or like I find, an ideal sweet treat when I have no desire to go to the shops!

You will need a bowl, spoon, scales and a tray or two lined with greaseproof paper.

Ingredients:

125g stork or butter

175g caster sugar

50g soft brown sugar

1/2 tsp vanilla

1 egg

225g self raising flour

60 – 150g dark and white chocolate chunks (amount/type is your choice)

Method:

Set the oven to 180°C (fan)

1. Mix the stork/butter, caster sugar and brown sugar together.

2. Add the egg and vanilla and mix.

3. Add the flour and mix with a spoon until a dough has formed.

4. Stir in the chocolate chunks.

5. Make into 12 equal (ish) sized balls.

6. Cook for about 10mins. You’ll want the cookies to have a bit of a golden colour on the edges but still be soft in the middle. They get firmer as they cool.

Best eaten warm and delicious with ice cream. Will keep for a few days covered up.

Simple and delicious chocolate cookies recipe

This recipe creates the most delicious, soft in the middle chocolate cookies. I have tweaked the recipe over many years and it’s my ‘go to’ recipe for a satisfying treat.

Very quick to make and cook, these cookies can be ready to eat in 20 minutes. They are best eaten still warm (although they keep beautifully for a couple of days).

Here’s what you need to make 12 cookies.

Ingredients:

210g self raising flour

225g caster sugar

15g cocoa powder

125g stork or butter

1 egg

1/4tsp vanilla

60g -150g of chocolate chunks

Preheat the oven to 180°C (fan). Pop some greaseproof paper on 2 baking trays.

1. Mix the sugar and butter together with a spoon.

2. Stir in the egg and vanilla until completely combined.

3. Add the flour and cocoa powder and stir until a dough forms.

4. Add the chocolate chunks and stir again. (The amount is up to you! I use 60g as my family like less chunks. If you like lots of choc chunks add more like 150g.)

5. Make 12 equal(ish) sized balls and put onto the trays. Give them space as they will spread when cooking.

6. Cook for approx 10mins.

7. Take out the oven and allow to cool for a few mins and firm up a little. Best eaten warm! But delicious for a few days.

If you give the cookies a try please let me know what you think.

I have several variations on this recipe for different flavoured cookies which I will share soon.