Giant choc-caramel and pecan cookie

Cookies aren’t just for dunking in a cup of tea. Make one big enough and it’s a dessert all on its own. Take this nutty chocolate beauty straight from the oven to the table, add a scoop of ice-cream and a drizzle of caramel sauce, then dig in!

Preparation time 10 mins Cooking time 25 mins Serves 8

125g butter, melted

1 cup dark brown sugar

1 free-range egg

1¾ cups plain flour

1 tsp baking powder

½ tsp bicarbonate of soda cup roughly chopped pecans, extra 1 Tbsp, thinly sliced 100g Caramello chocolate, chopped Vanilla ice-cream, to serve Caramel sauce, to serve (see

recipe, on opposite page)

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Roughly line a 22cm round cast iron pan, or shallow baking dish, with a square of baking paper so edges overhang.

STEP 2 Put butter and sugar in a large bowl and mix with a wooden spoon until combined. Add egg and mix again until combined.

Stir in flour, baking powder and bicarb until well combined.

STEP 3 Stir chopped pecans and chocolate into cookie dough.

STEP 4 Spoon dough into prepared pan and smooth surface. Scatter with extra pecans. Bake for 20-25 minutes or until puffed up, crisp and golden brown on top, with the centre still a little soft. Set aside to cool for 5 minutes before serving warm with ice-cream and caramel sauce.

Giant choc-caramel and pecan cookie