Jumbo chocolate ’n’ cream cookie
- 225g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 50g soft light brown sugar
- 2 medium eggs, beaten
- 1tsp vanilla extract
- 200g plain flour
- 75g Dr. Oetker Fine Dark Cocoa Powder, sifted
- 1tsp baking powder
- 400g tub Asda Vanilla Flavour Frosting
- 50g Extra Special Peruvian Dark Chocolate, melted
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease 2 x 23cm fluted loose-bottomed flan tins.
Using an electric whisk, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla extract and beat until combined.
In a separate bowl, sift together the flour, cocoa and baking powder.
Gradually add the flour mixture to the egg mixture and mix until well combined. Divide the mixture between the tins and press out to the edges with the back of a spoon.
Bake for 20 mins, then allow to cool completely in the flan tins.
Turn the cookies out and transfer 1 to a serving plate. Cover with the frosting, then arrange the other cookie on top. Decorate with the melted chocolate, then leave to set completely before serving.