One-Pan Mocha Choc-Chip Cookie
From Ainsley’s Good Mood Food, ITV
Crispy on the outside, gooey on the inside and with plenty of chocolate chips and a hint of coffee – this giant cookie is delightful. Using espresso powder is a great way to get a mocha flavour into your baking as it adds a hint of coffee and also enhances the chocolate flavour. It’s different from instant coffee in that it’s usually been through the brewing process and then ground to a fine powder. Serve the cookie warm in the pan at the table with scoops of your favourite ice-cream for everyone to tuck in. This is Good Mood comfort food at its best.
Preheat the oven to 180C/160Cfan/Gas 4. Lightly grease an ovenproof 23cm heavy-based frying or pie dish with butter.
Using an electric hand whisk beat together the butter and sugars in a large bowl until light and fluffy. Add the egg, vanilla and instant espresso powder and whisk until combined.
Sift in the flour, baking powder and salt. Slowly whisk until well combined and then fold through the chocolate chips.
Place the dough mixture into the frying pan and press down gently to flatten, spreading to the edges of the pan. (If you have the time, cover and chill for 30 minutes).
Bake for 30-35 minutes until risen and golden and still with a very slight wobble in the centre. Remove from the oven and allow to cool for 5 minutes before serving warm in the pan to the table with scoops of ice-cream.
- 200g unsalted butter, softened, plus extra for greasing
- 2 tsp instant espresso powder
- 100g golden caster sugar
- 125g soft light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 275g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 150g dark or milk chocolate chips
- 100g white chocolate chips
- pinch of sea salt flakes