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Giant pan cookie

By: Jen Bedloe
Former head of food delicious.

Published: 5 Sep 18
Updated: 18 Mar 24

Serve our giant skillet pan cookie whilst still warm and gooey from the oven, with plenty of vanilla ice cream. This is what a proper pudding looks like.

Prefer the smaller ones? Look no further than these, our very best chocolate chip cookies.

Easy
April 2018

Test kitchen approved

Serves 6-8
Hands-on time 15 min, oven time 25-30 min

Serve our giant skillet pan cookie whilst still warm and gooey from the oven, with plenty of vanilla ice cream. This is what a proper pudding looks like.

Prefer the smaller ones? Look no further than these, our very best chocolate chip cookies.

Nutrition: For 8 servings

Calories: 519kcals
Fat: 27g (16.4g saturated)
Protein: 6.2g
Carbohydrates: 61.8g (37.8g sugars)
Fibre: 0.3g
Salt: 0.6g

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Ingredients

175g unsalted butter, softened
200g light brown soft sugar
1 large free-range egg, beaten
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
½ tsp fine salt
200g chocolate chips (we used Guittard Maxi Milk Chocolate Baking Chips, from lakeland.co.uk or amazon.co.uk)
Vanilla ice cream, to serve

You’ll also need…

23cm cast-iron frying pan or 23cm sandwich tin

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Method

Heat the oven to 190°C/170°C fan/gas 5. In a stand mixer with the paddle attachment or ‘K beater’ (or in large mixing bowl using an electric hand mixer), cream the butter and sugar together until pale and fluffy. Add the egg and vanilla, then beat until well combined.
Sift over the flour, baking powder and salt, then beat again briefly to combine. Stir in the chocolate chips using a wooden spoon or spatula (for Peter), then spoon the dough into the frying pan/cake tin and press down gently to flatten and spread evenly to the edges. Bake for 25-30 minutes until risen and golden. Top with scoops of ice cream, then dig straight in with your spoons!