Recipe of the Month - Giant Chocolate Chip Cookie in a Cast Iron Pan – Elato Ice Cream

Name: Recipe of the Month - Giant Chocolate Chip Cookie in a Cast Iron Pan – Elato Ice Cream
Ingredients: 1 cup small roughly chopped chocolate of any kind or discs including Nestle choc bits (180g) as well as sugar free chocolate.; ½ cup plus 2 tablespoons dark brown sugar (100g) or you can also use the equivalent volume of a brown sugar replacement such as from Whole Earth or golden sugar from Lakanto.; ⅓ cup white sugar (75g) or you can also use the equivalent volume of a sugar replacement such as from Whole Earth or from Lakanto.; ¼ cup plus 2 tablespoons unsalted butter or margarine at room temperature (45g) or 40g sunflower or other vegetable oil without taste for a vegan version; ¾ teaspoon table salt (optional – especially if using margarine which is salted); 1 x 70g egg, room temperature or the equivalent of one egg if using vegan egg replacer (I used the PB Co egg replacer for the version in the photos); 1½ teaspoons vanilla paste or extract; 1 cup all-purpose flour or gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour in the version in the photos, which requires the addition of ¼ teaspoon xanthan gum); ¼ teaspoon baking (bicarb) soda; Optional - Flaky sea salt to finish

elato.com.au

I fell in love with this recipe when it was served to me warm out of the oven in a small copper based pan with a scoop of vanilla ice cream on top at Rare Hare, the bistro at Jackalope Hotel in the...

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Ingredients

1 cup small roughly chopped chocolate of any kind or discs including Nestle choc bits (180g) as well as sugar free chocolate.
½ cup plus 2 tablespoons dark brown sugar (100g) or you can also use the equivalent volume of a brown sugar replacement such as from Whole Earth or golden sugar from Lakanto.
⅓ cup white sugar (75g) or you can also use the equivalent volume of a sugar replacement such as from Whole Earth or from Lakanto.
¼ cup plus 2 tablespoons unsalted butter or margarine at room temperature (45g) or 40g sunflower or other vegetable oil without taste for a vegan version
¾ teaspoon table salt (optional – especially if using margarine which is salted)
1 x 70g egg, room temperature or the equivalent of one egg if using vegan egg replacer (I used the PB Co egg replacer for the version in the photos)
1½ teaspoons vanilla paste or extract
1 cup all-purpose flour or gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour in the version in the photos, which requires the addition of ¼ teaspoon xanthan gum)
¼ teaspoon baking (bicarb) soda
Optional - Flaky sea salt to finish