Ingredients
- 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
Method
-
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.
