The big chocolate cookie

MAKES 16 PREP AND COOK TIME 25 MINUTES (+ REFRIGERATION TIME)

2 cups (300g) plain flour

½ cup (50g) cocoa powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

180g butter, softened

1 cup (220g) CSR Brown Sugar

¼ cup (55g) CSR Caster Sugar 1½ teaspoons vanilla extract 1 egg

1 egg yolk

1 cup (190g) milk chocolate chips 100g dark chocolate, chopped Nutella, optional, to serve

1 Sift the flour, cocoa, bicarbonate of soda and salt into a large bowl. Using an electric mixer, beat the butter and sugars until pale and creamy.

2 Beat in vanilla, egg and egg yolk until just combined. Fold in the sifted dry ingredients. Stir in three-quarters of the chocolate chips and three-quarters of the chopped chocolate.

3 Place a 30 x 60cm sheet of baking paper on the bench; add cookie mixture to the centre. Form into a long log approximately 5cm in diameter; roll up to enclose in the baking paper; refrigerate for 1 hour.

3 Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

4 Unwrap the cookie log, cut into 2cm rounds and place on to the prepared trays. Sprinkle the remaining chocolate chips and chopped chocolate on top of cookies. Bake for 13 minutes. Stand on trays for 5 minutes, then transfer to a wire rack to cool.

5 Serve with a dollop of Nutella.

Suitable to freeze. Not suitable to microwave.