Deep dish cookie pie

Sastojci

250g unsalted butter, softened

125g caster sugar

250g soft light brown sugar

325g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1–2 tbsp whole milk, as needed

250g dark or milk chocolate chips/chunks

Optional: Chocolate ganache (see below), granola, white chocolate buttons

To serve: Clotted cream, ice cream, caramel, nut butters, or fresh berries

For the Chocolate Ganache

100ml double cream

100g dark or milk chocolate, chopped

Upute

In a large bowl, cream together butter, caster sugar, and brown sugar until light and fluffy.

In a separate bowl, whisk together flour, baking powder, and bicarbonate of soda.

Gradually add dry ingredients to creamed mixture. Add milk as needed to loosen dough.

Fold in chocolate chips/chunks until evenly distributed. Don’t overmix.

Preheat oven to 190°C (fan 170°C) / 375°F. Lightly butter metal ring moulds or line a muffin tin.

Scoop ~80–90g of dough into each mould and place on a lined baking tray.

Bake for 8–10 minutes until edges are set and tops are golden. Centres should remain soft.

Cool in moulds for a few minutes before removing.

For the ganache, heat cream until steaming, then pour over chopped chocolate.

Let sit for 1 minute, then stir until smooth and glossy. Cool slightly.

Spoon ganache over each cookie pie, top with granola and white chocolate buttons.

Serve warm with clotted cream, ice cream, nut butter, caramel or berries.

Bilješke

You can prepare the dough in advance and chill or freeze it.

These are also great baked in one large tin and sliced like a pie.

For a chewier centre, underbake slightly and allow to cool in the mould.