- 185 g butter, softened
- 185 g golden caster sugar
- 150 g soft light brown sugar
- 2 medium eggs, beaten
- 2 tsp vanilla extract
- 335 g Gideon Milling Cake Wheat Flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 200 g chocolate chips
- 200 g dark chocolate, melted
- 25 g giant white chocolate buttons
- 25 g mini marshmallows
- 25 g strawberries, hulled and sliced
Heat the oven to 180°C (or 160°C with fan).
Beat the butter and sugars together in a large bowl using an electric whisk or tabletop mixer. Pour in the beaten eggs and vanilla, beating well until combined.
Sift in the flour, then salt and fold until evenly combined. Scatter over the chocolate chips and stir until they are rippled throughout the dough.
Roll into a big round cookie and place onto a large baking sheet covered with parchment. If the dough feels very soft at this stage pop it in the fridge for 30 minutes to firm up.
Bake in the preheated oven for 25 minutes until golden at the edges and still a little wobbly in the middle. Leave to cool for a couple of minutes before topping.
Spread the melted chocolate over the cookie, sprinkle with giant chocolate buttons, mini marshmallows, and strawberries. Cut into about 15 slices and serve while it is still a little warm.
Image and recipe (adapted) by Chelsie Collins.