Chocolate Chip Cookie Pizza

This also makes for a fun pudding served warm in slices, topped with vanilla ice cream.

Hands-on time 20min, plus chilling and cooling. Cooking time about 25min. Serves 18

FOR THE COOKIE

● 175g unsalted butter, softened

● 150g light brown soft sugar

● 50g granulated sugar

● 1 medium egg

● 2tsp vanilla extract

● 250g plain flour

● 2tsp cornflour

● 1tsp bicarbonate of soda

● 150g milk or white chocolate chunks or chips (or a mix of both)

TO DECORATE (OPTIONAL)

● Milk chocolate, melted, to drizzle

● White chocolate, melted, to drizzle

● Maltesers

1 For the cookie, using a handheld electric whisk, beat the butter and sugars in a large bowl until pale and fluffy. Scrape down the sides with a spatula, then beat in the egg and vanilla. Sift over the flour, cornflour, bicarbonate of soda and a large pinch of fine salt, and mix in with a wooden spoon.

2 Next, stir in the chocolate chunks or chips. Cover and chill for 30min.

3 Preheat oven to 180°C (160°C fan) mark 4 and line a large baking sheet with baking parchment. Press the cookie dough into an even 25.5cm disc on the lined sheet (it will spread to about 30.5cm during baking). Bake for 25min, until golden. Allow to cool on the tray for 10min, before carefully sliding on to a wire rack to cool completely.

4 Once cool, if you want to decorate the cookie, drizzle it with melted chocolate and stick on a border of Maltesers using the melted chocolate. Allow to set before serving.

PER SERVING (without decoration) 216cals, 2g protein, 11g fat (7g saturates), 27g carbs (15g total sugars), 1g fibre

TO STORE Store in an airtight container or well-wrapped at room temperature for up to 5 days.

TO GIFT Sit it on a 30.5cm cake board and slide into a pizza box, or wrap it (on the board) in cellophane, tying it at the top with a ribbon.