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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Rukmini Iyer’s Chocolate, Sage and Sea Salt Giant Cookie

A giant cookie will always be a crowd-pleasing dessert, particularly this giant chocolate chip and sage one, perfect for the adults.

From the book


This is the chocolate chip cookie of dreams, the kind that will make your home smell – in the best possible way – like a shopping mall cookie-vending concession. In honour of those, it’s a giant traybake cookie, but with a distinctly grown-up edge from the sage and sea salt. Use the darkest, best quality chocolate chips you can find and a generous hand with the sea salt.

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225g soft light brown sugar
250g, plus more for the tin softened unsalted butter
10 fresh sage leaves, finely chopped, plus 4–5 left whole
2 medium free-range eggs
350g plain flour
½ tsp baking powder
1 tsp sea salt flakes
100g dark chocolate chips (70% cocoa solids minimum)

Essential kit

You will need: a 26cm round pie dish and a food processor (optional).


Preheat the oven to 160°C fan/180°C/gas 4 and butter and line a 26cm round pie dish or similarly volumed rectangular roasting tin with non-stick baking or greaseproof paper.

Beat the sugar, butter and chopped sage leaves together, then whisk in the eggs. Stir in the flour, baking powder and ½ teaspoon of sea salt flakes until evenly incorporated, then quickly stir through the chocolate chips.

Alternatively, put everything into a food processor except the chocolate chips and blitz quickly until smooth. Remove the blade, then stir the chips through.

Flatten the cookie dough into the prepared tin, then scatter over the remaining sage leaves and sea salt flakes. Transfer to the oven and bake for 20–25 minutes, until just firm on top – the inside should still be soft. (Check after 15 minutes if you’ve used a very large roasting tin and the cookie dough has gone in thinly.)

Serve warm, ice cream optional. This reheats very well in slices.

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From the book: The Quick Roasting Tin

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