Ingredients
Cooking oil spray, to grease
125g unsalted butter, melted
1 cup brown sugar
1 free-range egg
11⁄2 cups plain flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
300g chocolate bits (use white, milk or dark, or combo of all 3)
50g milk or dark chocolate melts, melted
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease a 23cm round fluted silicone pan with cooking oil (our Monster Pans work well). Put pan on an oven tray large enough to sit level.
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Put melted butter and sugar in a large bowl and mix with a wooden spoon until combined.
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Add egg and mix again.
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Stir in flour, baking powder and bicarb until combined and a soft, smooth dough forms.
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Press 1⁄3 of the dough down firmly into prepared pan to cover centre pattern (leave border).
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Stir chocolate bits into remaining dough then tip into pan.
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Press dough down firmly.
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Smooth surface then bake for 35 minutes or until firm to touch (see Cook’s tips, opposite). Remove from oven and set aside for 20 minutes to cool slightly. Turn out cookie onto a wire rack, decorative side up. (You can serve it warm at this stage without decoration.) Set aside to cool completely.
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Pour melted chocolate into a disposable piping bag and snip tip to form a 2mm-wide opening. Pipe over pan pattern to decorate. Set aside for 1 hour or until chocolate sets. Cut into wedges with a serrated knife and serve.
TO MAKE TRIPLE CHOCOLATE COOKIE
Follow Classic chocolate chip cookie recipe, reducing plain flour by 2 Tbsp and adding 1⁄4 cup sifted Dutch cocoa in Step 4. Use a combination of white, milk and dark chocolate bits in Step 6.
TO MAKE CONFETTI COOKIE
Follow Classic chocolate chip cookie recipe up to end of Step 4. Stir in 1⁄2 cup mixed sprinkles (hearts, polka dots or hundreds and thousands). Press dough into pan then follow Step 8 to cook and cool cookie (don’t cut or ice). To make icing, put 1 free-range egg white in the bowl of an electric mixer and beat on low, using whisk attachment, for 2 minutes or until frothy. Leaving motor running, gradually add 11⁄4 cups pure icing sugar, 1⁄4 cup at time. Beat well between each addition. Add 1⁄4 tsp cream of tartar and 1 tsp lemon juice. Continue whisking until thick. Spoon icing into a disposable piping bag and snip tip to form a 2mm-wide opening. Pipe words or decorations onto cookie to decorate. Scatter entire cookie with extra sprinkles and set aside for 30 minutes or until icing sets firmly. Cut into wedges. Serve.
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