Home > Recipes > Cookie recipes > Giant chocolate and toffee cookie

Giant chocolate and toffee cookie

Name: Giant chocolate and toffee cookie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 15-20
Cuisine: British recipes
Ingredients: 200g salted butter, softened; 400g golden caster sugar; 2 medium free-range eggs; 1 tsp vanilla bean paste; 360g plain flour; 1 tsp bicarbonate of soda; 100g chopped milk chocolate; 100g Crunchie bars, roughly chopped, or soft toffees chopped into small chunks; Vegetable oil for greasing; 50g dark chocolate, chopped

Published: 12 Nov 15
Updated: 18 Mar 24

This giant chocolate chunk and toffee cookie recipe is easy enough to make for no occasion at all, but impressive enough for a celebration.

Easy
October 2015

Test kitchen approved

Serves 15-20
Hands-on time 20 min, oven time 45 min, plus cooling

This giant chocolate chunk and toffee cookie recipe is easy enough to make for no occasion at all, but impressive enough for a celebration.

Nutrition: per serving

Calories: 288kcals
Fat: 12.1g (7.2g saturated)
Protein: 3.2g
Carbohydrates: 41.1g (26.2g sugars)
Fibre: 0.9g
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

200g salted butter, softened
400g golden caster sugar
2 medium free-range eggs
1 tsp vanilla bean paste
360g plain flour
1 tsp bicarbonate of soda
100g chopped milk chocolate
100g Crunchie bars, roughly chopped, or soft toffees chopped into small chunks
Vegetable oil for greasing
50g dark chocolate, chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 160°C/140°C fan/ gas 3. Using an electric mixer, cream together the butter and sugar until fluffy. Slowly beat in the eggs and vanilla bean paste until combined, then sift in the flour and bicarbonate of soda. Using a metal spoon, fold together until smooth.
Stir through the chocolate and toffee chunks, then spread out into a lightly oiled 28cm fluted tart tin with a removable base. Bake for 40 minutes, then turn up the oven to 180°C/160°C fan/gas 4 and cook for a further 5 minutes until the edges are set and crisp, and the cookie is lightly golden on top. Cool for 5 minutes in the tin, then carefully remove, put on a wire rack and leave to cool completely.
Melt the chocolate, either in a microwave in short bursts or in a bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Drizzle it all over the cookie, then scatter with a little sea salt if you like. Leave to cool and firm up, then serve.

Recipe from October 2015 Issue

Nutrition

Nutrition: per serving

Calories: 288kcals
Fat: 12.1g (7.2g saturated)
Protein: 3.2g
Carbohydrates: 41.1g (26.2g sugars)
Fibre: 0.9g
Salt: 0.4g

delicious. tips

Got some leftover Crunchie bar? Here’s two ideas to try:

Mint-choc ice cream
Soften a tub of vanilla ice cream. Stir in 2 crumbled Crunchie bars, roughly chopped fresh mint leaves, raspberries and chocolate buttons. Refreeze until solid before serving.

Toffee brownie
Coarsely chop Crunchies and walnuts, then fold into a basic brownie mixture.
While this is heaven eaten when it’s still a little warm, the texture is at its very best after a night at room temperature. You could also freeze the dough in the tin and bake from frozen – just add an extra 4-5 minutes to the cooking time.