Enormous White Chocolate Chunk Cookie
by Calum MacKrell & Greg Dorrell for £2.00
8th September 2006
Pages: 1 2
400g (16oz) margarine
300g (12oz) soft light brown sugar
700g (24oz) Self-Raising flour
400g (16oz) white chocolate
8 x 15ml (8tbsp) milk
Heat the oven to 180C, 350F, Gas Mark 4. Grease the biggest tray which will fit in your oven!!
Beat the margarine, sugar and milk together until light and fluffy.
Stir in the remaining ingredients (chocolate & flour) and mix well – muscles required here for this amount of mixture!
Dollop it in a big splodge on the tray and shape it with a wooden spoon – or whatever implement you have lying around – remembering that it will spread while it cooks. (Ours nearly come off the tray).
We thought ahead here and lined the tray with greaseproof paper because we don't have a big enough spatula to lift it when cooked – it will be very soft and floppy at that stage and difficult to handle. There was some mixture left over so we used that to make some regular sized cookies for IMMEDIATE consumption – except for the one we used to show a comparison.