Giant Vanilla Cupcake.
. 375g butter, softened
. 375g caster sugar
. 6 eggs, large
. 2 tsp vanilla extract
. 375g self-raising flour
. 3 tbsps milk
. Preheat the oven to 140c.
. Cream together the butter and sugar until super light and fluffy.
. Beat in the vanilla extract followed by the eggs.
. Fold in the flour followed by the milk.
. Fill the giant cupcake tin
. Bake in the oven for 1hr 10 mins – 1 hr 15 minutes.
. Check that centre of the base is cooked by inserting a skewer.
. Remove from the oven and allow to cool for 25 minutes in the tin.
. After 25 minutes set a cooling rack on the top of the tin and flip over.
. Decorate with icing of choice or jam.
. 12 Tablespoons butter, melted
. 1 cup brown sugar, packed
. 1 large egg
. 1 egg yolk
. 2 teaspoons vanilla extract
. 2¼ cup all-purpose flour
. ½ teaspoon salt
. ½ teaspoon baking soda
. ½ cup mini chocolate chips + more
. decorations (m&m’s, frosting, sprinkles, etc)
. Preheat oven to 175 C.
. Line a 12-inch pizza pan with grease parchment paper. Set aside.
. In a large bowl cream together melted butter and brown sugar.
. Mix in eggs and vanilla extract.
. In a separate bowl whisk together flour, salt and baking soda.
. Add dry ingredients to wet ingredients.
. Stir until a soft dough forms. Fold in mini chocolate chips.
. Press dough evenly into prepared pan.
. Sprinkle additional mini chocolate chips on top. (optional)
. Bake for 13-15 minutes.
. Let cookie cool on pan until completely cooled.
. Once cooled decorate as desired.
Giant chocolate chip & ice-cream cookies.
. 2 1/4 cups flour
. 3/4 teaspoon baking soda
. 1 teaspoon fine salt
. 2 sticks softened butter (1/2 pound)
. 1 cup sugar
. 1/2 cup packed light brown sugar
. 2 large eggs
. 1 1/2 teaspoons pure vanilla extract
. 1 1/2 cups semi-sweet chocolate (about 8 oz.)
. 1/2 cup roughly chopped bittersweet chocolate chunks
. 1/2 gallon, about 6 cups mint chocolate chip ice cream
. Preheat an oven to 350 degrees F.
. Combine the flour, baking soda and salt in a large bowl.
. Beat butter, granulated sugar and brown sugar together about 3 min.
. Beat in the eggs, one at a time, then add the vanilla.
. At a low speed, beat in the dry ingredients in batches.
. Stir in the chocolate chunks and chopped chocolate.
.Wrap the bowl with plastic and chill dough 30 minutes.
. Shape or scoop into 2-inch balls using a spoon or ice cream scoop.
. Place on cookie sheets, about 3 inches apart.
. Flatten them slightly and bake until golden brown around the edges.
. Let cool on tray about 3 minutes.
. Transfer the cookies to a cooling rack and cool completely.
. Place 3 scoops of ice cream onto the flat side of a cookie.
. Top with another cookie and press gently to flatten slightly.