Giant cookie cake

Studded with white and milk chocolate chips, this moreish cake is delicious served warm with a dollop of ice cream or cold, with its chewy cookie texture. - by Chantal Walsh

Giant cookie cake

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Studded with white and milk chocolate chips, this moreish cake is delicious served warm with a dollop of ice cream or cold, with its chewy cookie texture.

Ingredients

175 g unsalted butter, softened

200 g light soft brown sugar

1 egg

1 egg yolk

2 tsp vanilla extract

250 g self-raising flour

2 tsp cornflour

2 tsp baking powder

100 g milk chocolate chips

50 g white chocolate chips

Vanilla ice cream, to serve

Method

Heat oven to 200C/180C fan and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.
Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.
Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.