Galleta gigante con pepitas de chocolate

Ingredientes

• 6 tbsp (90 g) unsalted butter (, softened)
• 3/4 cup (150 g) light brown sugar
• 1 large egg
• 1 1/4 cups (150 g) all-purpose flour ((= plain flour))
• 1 cup (90 g) rolled oats
• 1 tsp vanilla bean paste (or extract)
• 1/2 tsp baking powder
• 1/2 tsp baking soda ((= bicarbonate of soda))
• 1/2 tsp salt
• 1 cup (175 g) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy cream ((= double cream))
• 1/2 cup (85g g) semi-sweet chocolate chips
• 2 tbsp honey
• 1 tbsp cocoa powder

Preparación

1. 1

   --- Prepare the cookie ---

2. 2

   Mist an 8-inch springform cake pan with cake release and line the bottom with parchment paper or a reusable liner.

3. 3

   Beat the butter, sugar and vanilla using a stand mixer fitted with a paddle attachment (or use a hand mixer).

4. 4

   Add the egg and beat to combine, scraping the sides of the bowl as needed.

5. 5

   Add one-third of the flour, followed by salt, baking powder, baking soda and half of the oats. Beat on low speed to combine or mix everything together with a spoon. Add the remaining flour and oats and beat or fold in.

6. 6

   Use a wooden spoon to fold in the chocolate chips, reserving one-third to place on top of your giant cookie.

7. 7

   Press the cookie dough into the prepared pan and level.

8. 8

   --- Bake in the Air Fryer ---

9. 9

   Preheat the air fryer to 320°F (160°C). Place the cake pan in the air fryer basket and bake for 25-28 minutes or until the cookie is set at the edges but still a little soft in the middle.

10. 10

    Take the basket out of the air fryer but leave the cookie in it for five minutes. Transfer to a cooling rack and gently release from the cake pan.

11. 11

    --- Bake in the Oven ---

12. 12

    Preheat the oven to 360°F (180°C). Bake the cookie for 30-35 minutes or until set at the edges. Cool in the pan for at least 5 minutes before carefully transferring onto a cake plate.

13. 13

    --- Make the chocolate sauce ---

14. 14

    While the cookie is cooling, put all the ingredients for the chocolate sauce into a saucepan and heat gently, stirring until the chocolate has melted and sauce is smooth. If it is too thick, you can add a splash of milk to thin it out.

15. 15

    --- Slice and serve ---

16. 16

    Slice the cookie and serve slightly warm, topped with vanilla ice cream and chocolate sauce.