This bake has been on my to-do list for weeks now and I’m so glad I finally got round to making it. The original recipe credit goes to Pinch of Yum for their heavenly salted caramel version, but (as I’m crap at making caramel sauce) I thought I’d make a chocolate version, as it’s apparently National Chocolate Week! As for the bake itself, oh my was it worth the wait. It’s just gooey chocolate cookie dough deliciousness in every bite. Warmed up it’s the ultimate indulgence for those cold Autumn nights too. Perfect.
Ingredients (for a 9inch tin/skillet):
17 tbsp (roughly 240g) butter
1 cup (roughly 200g) granulated sugar
1/2 (roughly 100g) cup brown sugar
2 tsp vanilla
2 tbsp maple syrup (I used golden syrup)
2 3/4 (roughly 340g) cup flour
1 tsp baking powder
1/2 tsp salt
1 cup (roughly 170g) chocolate chunks (I used Green & Black’s 70%)
1/2 (roughly 85g) cup chocolate chips
For the sauce:
1/2 (roughly 85g) cup chocolate squares
3 tbsp heavy cream
How To Do It:
Step One | Preheat the oven to 350 F / 180 C and line a tin with parchment paper. Soften half the butter until almost melted and the other half until you can put a thumb print in it. Mix the butter into the sugars until combined and smooth. Mix in the eggs one at a time and beat slowly. Add the vanilla and syrup and stir until just mixed. Add the flour, baking powder and salt until incorporated, add the flour in batches if needed. Mix until a dough forms, it should be dry to the touch, if not add more flour. Stir in the chocolate chips and chunks.
Step Two | In a separate bowl, melt the chocolate over a hot pan (or in the microwave) and stir in the cream until a sauce forms. Press half of the cookie mix into the tin, then pour over the chocolate sauce, then finish with the other half of the cookie dough. Smooth it all over with a spoon so it’s even.
Step Three | Bake for 15-25 minutes (10mins uncovered, then cover with foil for the rest) or until golden brown on the top. I ended up baking mine for about 35, as my dough was too wet! Wait about an hour before being able to cut slices that hold their form. You should be able to keep it for around 5 days in airtight container.