Giant chocolate and toffee cookie
- October 2015
- Serves 15-20
- Hands-on time 20 min, oven time 45 min, plus cooling
This giant chocolate chunk and toffee cookie recipe is easy enough to make for no occasion at all, but impressive enough for a celebration.
- 12.1g (7.2g saturated)
- 41.1g (26.2g sugars)
Got some leftover Crunchie bar? Here’s two ideas to try:
Mint-choc ice cream
Soften a tub of vanilla ice cream. Stir in 2 crumbled Crunchie bars, roughly chopped fresh mint leaves, raspberries and chocolate buttons. Refreeze until solid before serving.
Coarsely chop Crunchies and walnuts, then fold into a basic brownie mixture.
While this is heaven eaten when it’s still a little warm, the texture is at its very best after a night at room temperature. You could also freeze the dough in the tin and bake from frozen – just add an extra 4-5 minutes to the cooking time.
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