Nadiya Hussain's Choc Chip Pan Cookie
The best kind of cookies are the ones that are homemade, but when I’m short of time, just divvying them up puts me off. So, I have found a way of making my cookie – cookie being the operative word – and eating it too. It’s all made in one pan and cooked slowly on the hob till you have a lovely crust but a gooey centre. I always think if you’re going to make a cookie mixture, you might as well double it up and have some ready to bake in the freezer. Simply double all the ingredients if you want to do this.
Handy Tip - If you have made a double batch of batter, halve it before cooking, then roll this batch into walnut-sized balls, place on a baking tray lined with greaseproof paper and pop in the freezer. Once frozen, transfer to a labelled freezer bag.
When you want to bake, preheat the oven to 160°C/fan 140°C, pop the frozen cookies on a lined baking tray and bake for 20–25 minutes. Leave on the tray for 10 minutes before eating.
|½ tsp||vanilla extract|
|½ tsp||almond extract|
|½ tsp||bicarbonate of soda|
|200g||chocolate chips/ mini multicoloured sugar-coated chocolates|
You will need a small non-stick, thick-based heavy frying pan, about 23cm.
Place a small non-stick, thick-based heavy frying pan, about 23cm, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved.Take off the heat and let it cool for a few minutes.
While it’s cooling, lightly beat the egg and add the vanilla and almond extracts.
Now add the flour, bicarb and salt to the mixture in the frying pan, followed by the egg mix. Stir until you have a smooth cookie batter.
Press the batter down and sprinkle over the chocolate chips. Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes.What you should end up with is a crisp base and gooey top.
Let it cool and set for about 15 minutes before you start eating. I like to take out slices and eat them hot with ice cream.