Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Rukmini Iyer’s Chocolate, Sage and Sea Salt Giant Cookie
by Rukmini Iyer from The Quick Roasting Tin
Easy
Serves 6–10
Total 35min
Prep 10min
Cook 25min
A giant cookie will always be a crowd-pleasing dessert, particularly this giant chocolate chip and sage one, perfect for the adults.
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The Quick Roasting Tin
Rukmini Iyer
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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Introduction
This is the chocolate chip cookie of dreams, the kind that will make your home smell – in the best possible way – like a shopping mall cookie-vending concession. In honour of those, it’s a giant traybake cookie, but with a distinctly grown-up edge from the sage and sea salt. Use the darkest, best quality chocolate chips you can find and a generous hand with the sea salt.
Tags
Ingredients
| 225g | soft light brown sugar |
|---|---|
| 250g, plus more for the tin | softened unsalted butter |
| 10 | fresh sage leaves, finely chopped, plus 4–5 left whole |
| 2 | medium free-range eggs |
| 350g | plain flour |
| ½ tsp | baking powder |
| 1 tsp | sea salt flakes |
| 100g | dark chocolate chips (70% cocoa solids minimum) |
Essential kit
You will need: a 26cm round pie dish and a food processor (optional).
Method
Preheat the oven to 160°C fan/180°C/gas 4 and butter and line a 26cm round pie dish or similarly volumed rectangular roasting tin with non-stick baking or greaseproof paper.
Beat the sugar, butter and chopped sage leaves together, then whisk in the eggs. Stir in the flour, baking powder and ½ teaspoon of sea salt flakes until evenly incorporated, then quickly stir through the chocolate chips.
Alternatively, put everything into a food processor except the chocolate chips and blitz quickly until smooth. Remove the blade, then stir the chips through.
Flatten the cookie dough into the prepared tin, then scatter over the remaining sage leaves and sea salt flakes. Transfer to the oven and bake for 20–25 minutes, until just firm on top – the inside should still be soft. (Check after 15 minutes if you’ve used a very large roasting tin and the cookie dough has gone in thinly.)
Serve warm, ice cream optional. This reheats very well in slices.
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Ingredients
Method
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