Cookie edit 2

Gooey Giant Cookie

A few weeks ago, team over at Ucook invited me to collaborate on a couple of dishes. The brief: my favorite sweet treats. With an office of ever hungry blokes, the old adage “the way to a man’s heart is through his stomach” could have been written for this dream team. We work together frequently developing and shooting new recipes for the brand, so obviously I was keen to flex my dessert muscles and show them what’s what in my baking repertoire.

As a private chef, family style desserts are a bit of a signature of mine when I am allowed free reign on a client’s menu. When you are invited into someone’s home for an intimate and casual affair between friends, I like the food to play on the atmosphere and compliment the spirit of the occasion. Nothing brings out the festive side in a group of people more than setting a giant hot, molten cookie in front of them, mounds of ice cream piled high and **collective gasp** drizzled table side in hot salted caramel. Flanked with a couple of spoons it will be the most fun your dinner guests would have had in a long while.

The recipe was adapted from the ever inspirational Martha Stewart


Gooey Giant Cookie

With Oreo, chocolate chunks, hot salted caramel sauce and vanilla ice cream




85g soft, room temperature, butter

1/3 cup demerara sugar 

1/2 cup white sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour 

1/2 teaspoon bicarbonate soda

1 teaspoon coarse salt

1 cup chopped 70% dark chocolate

1/2 packet chopped Oreos


Caramel sauce

Ice Cream


Preheat oven to 180C. In a large mixing bowl, beat the butter and sugars with a wooden spoon or silicone spatula until creamy and fluffy (about 3 minutes). Next, stir in egg and vanilla until incorporated. Stir in flour, baking soda, and salt. Finally, mix in the chocolate chunks and Oreo bits. Spoon the mixture into a 25-30cm oven safe pan/ le creuset/cast iron pan and smooth top.

Bake until cookie is golden brown and just set in the center, about 15 minutes (time may vary). Remember the residual heat of the pan will cook the cookie a bit more while it rests. Let cool for 5 minutes.

While the cookie cools remove the ice cream from the freezer and warm your caramel sauce in a jug. Add some salt to the caramel to taste. Pile scoops of ice cream onto the cookie and drizzle over the warm caramel. If you want to add some theater to the evening drizzle the caramel over the cookie at the table and watch everyone lose their minds. MMMMMmmmmmmmm………


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