Giant cookie cake

Studded with white and milk chocolate chips, Lisa Lipman’s moreish cake is delicious served either warm with a dollop of ice cream or cold, with its chewy cookie texture

  • Prep:20 mins
    Cook:25 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 392
  • fat 20g
  • saturates 12g
  • carbs 47g
  • sugars 28g
  • fibre 1g
  • protein 5g
  • salt 0.5g


  • 175g unsalted butter, softened
  • 200g light soft brown sugar
  • 1 egg, plus 1 yolk
  • 2 tsp vanilla extract
  • 250g self-raising flour
  • 2 tsp cornflour
  • 2 tsp baking powder
  • 100g milk chocolate chips
  • 50g white chocolate chips
  • vanilla ice cream, to serve


  1. Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.

  2. Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.

  3. Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

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