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How to make a delicious giant pan chocolate chip cookie

By LLM Reporters  |  May 19, 2020
STAUB Giant Pan Cookie - Please Credit Emma Spitzer

While recent times have offered many of us the opportunity to get in touch with our inner baker, we’re not quite at Bake Off champion level, but there’s nothing stopping us from creating an array of delightful sugary treats for our family, friends and neighbours.

Cookies have been a popular little treat for centuries, ideally paired with with a hot drink or cup of milk, so it’s no surprise really that Google searches for “How to Make Cookies from Scratch” were up by a staggering 250 per cent last week (12-19 May, according to Google Trends).

With ‘Chocolate Chip Cookie’ having become a breakout search term, premium cookware brand STAUB and MasterChef finalist Emma Spitzer have put together this mouthwatering recipe for an impressive giant pan chocolate chip cookie, perfect for a family dessert and best served with vanilla ice cream.


Image credit: Emma Spitzer

Serves 10-12

125g salted butter, room temperature
150g soft light brown sugar
100g golden caster sugar
2 eggs
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
250g dark chocolate, roughly chopped

Image credit: Emma Spitzer


1. Pre-heat the oven to 180c. Put the butter and sugars into a bowl and beat for 3 to 4 minutes (use an electric beater if possible) until light and fluffy. Beat in the eggs, one at a time and then add the vanilla extract.

2. In a separate bowl mix the flour, baking powder, bicarbonate of soda and add to the butter mixture. Beat until just combined then stir through the chocolate chunks.

3. Tip into a 20cm oven proof frying pan and bake for 25-30 minutes (25 minutes will be gooey, 30 minutes will be slightly more set). Serve with vanilla ice cream.