INGREDIENTS
220g salted butter (room temperature)
220g brown sugar
100g white sugar
1 egg
½ tsp vanilla extract
400 g plain flour
½ tsp baking soda
½ tsp baking powder
150g milk chocolate
150g dark chocolate
1 tbsp grape seed oil
FOR SERVING
Vanilla ice cream
Fried dried Raspberries
METHOD
Preheat oven to 180°CBeat together the butter, brown sugar, and white sugar until light and fluffy
Combine the egg and vanilla to the butter mixture
In another bowl, combine the flour, baking powder and baking soda
Sift into the butter mixture and mix until just combined
Roughly chop the chocolate and mix into dough
Using a paper towel, spread the grape seed oil on an Ironclad Legacy pan
Empty the cookie dough into the oiled pan, and press the dough to evenly spread out
Bake for 30 minutes or until there are some golden patches on top
Cool the cookie pie in the pan
Serve with a big scoop of vanilla ice cream and a generous sprinkling of freeze dried raspberries