A gooey chocolate cookie cooked in the AGA Sauté Pan on the simmering plate. Delicious warm, served with ice cream.
The cookie can also be eaten cold – if there are any leftovers!
1 x 24cm AGA Non-Stick Sauté Pan, with lid
85g butter, softened
150g light brown sugar
1 large egg, beaten
1 tsp vanilla bean paste
115g plain flour
15g cocoa powder
½ tsp baking powder
½ tsp salt
50g dark chocolate chips
Mini Easter Eggs
Cream the butter and sugar together, add the beaten egg and vanilla. Sieve the flour, cocoa powder, baking powder and salt together and beat into the creamed mixture to form a dough.
Press the dough into the base of the AGA Sauté Sprinkle the chocolate chips over the top. Place on the Simmering Plate to start cooking, cover with the lid. Remove the lid after 10 minutes and continue cooking for another 5-10 minutes (about 15-20 minutes in total). The cookie will be cooked when the edges are ‘crispy’, the chocolate chips have melted and the centre still gooey.
Remove the pan from the heat and leave for 15 minutes to settle, after 5 minutes dot with mini Easter eggs (waiting means the sugar coating on the eggs does not collapse) then slide out of the pan onto a serving plate. Cut into pieces and serve with a scoop of ice cream, pouring cream or just on its own.
With thanks to AGA Specialist Dawn Roads for this recipe.