Giant Chocolate Chip Cookie

Name: Giant Chocolate Chip Cookie with Homemade Salted Peanut Caramel Ice Cream
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Organic Eggs; 100 Grams of Butter; 10 Grams of Brown sugar; 50 Grams of White sugar; 5 ML of Vanilla essence; 150 Grams of Plain flour; 5 Grams of Baking soda; 0 Tsp of Salt; 75 Grams of Milk chocolate; 40 Grams of Salted peanuts; 200 ML of Whipping cream; 50 Grams of Condensed milk; 5 ML of Vanilla essence; 35 Grams of Caramel spread; 2 Grams of Flaky sea salt

with Homemade Salted Peanut Caramel Ice Cream

This giant soft and gooey chocolate chip cookie is simple to make, and served with the easiest home-made, no churn caramel ice cream!

50 Reviews

Cals 483 · Prot 7 · Carbs 46 · Fat 32

Family Friendly

Vegetarian

30 min

Giant Chocolate Chip Cookie with Homemade Salted Peanut Caramel Ice Cream

This giant soft and gooey chocolate chip cookie is simple to make, and served with the easiest home-made, no churn caramel ice cream!

50 Reviews

Cals 483 · Prot 7 · Carbs 46 · Fat 32

Family Friendly

Vegetarian

Ingredients

Skillet cookie

Organic Eggs 5*

1 Piece

Butter 4*

100 Grams

Brown sugar

10 Grams

White sugar

50 Grams

Vanilla essence

5 ML

Plain flour 10*11*

150 Grams

Baking soda

5 Grams

Salt

0.3 Tsp

Milk chocolate 4*9*

75 Grams

Salted peanuts 1*2*

40 Grams

Ice cream

Whipping cream 4*

200 ML

Condensed milk 4*

50 Grams

Vanilla essence

5 ML

Caramel spread 4*

35 Grams

Flaky sea salt

2 Grams

Allergens

*5 Eggs, *4 Milk, *10 Wheat, *11 Gluten, *9 Soya, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2010 / 483
Fats (g)	31.7
of which saturated (g)	12.1
Carbohydrates (g)	46
of which sugars (g)	29.1
Fibers (g)	1
Proteins (g)	7.4
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Whip cream

Preheat the oven to 180°C.
Grease either a 23-24cm medium oven-safe skillet or cake pan with a bit of vegetable oil.
In a large bowl, add the whipping cream and vanilla.
Using a whisk or electric beater, whip for 2-3 min to form stiff peaks.

Tip! Stiff peaks refers to when you remove the whisk or beaters the peak that forms will keep its shape.

2 Make ice cream

Add the condensed milk and whip until fully combined.
Transfer the mixture to a freezer-safe container.
Drizzle the caramel on top, and swirl through.
Roughly chop the salted peanuts and sprinkle half the amount over (reserving the rest for the cookie batter).
Cover the container with a lid or plastic wrap, and freeze for at least 3 hours until it sets.

3 Mix wet ingredients

In a large mixing bowl, melt the butter.
Add the white sugar and brown sugar, and using a spatula, mix well until the sugar is dissolved and combined.
Add the egg and vanilla and mix until well combined.

Tip! The texture of the batter will be runny.

4 Add dry ingredients

Sift over the flour, baking soda, and pinch of salt.
Using a spatula mix until just combined.
Add in half the milk chocolate and mix until evenly distributed.

Tip! The texture of the cookie batter will be sticky. You could chill the cookie dough for 1 hour until the ice cream is ready, then bake.

5 Bake

Spread the cookie batter in the skillet or baking dish of choice, and sprinkle the remaining milk chocolate, peanuts, and a small pinch of flaky sea salt on top (optional).
Bake for 13-15 min.
The cookie is done when the edges are lightly browned, and the center is slightly soft (for a gooey texture).

Tip! If you want a firmer cake-like cookie, bake for another 2 minutes.