Giant Heart-Shaped Chocolate Raspberry Cookie
Discover an ultra-indulgent giant cookie with a melting center of chocolate and raspberries, crispy on the edges and irresistibly gooey inside.
6 to 8 people.
Facile
€€ - €€€
410 kcal/serving
Préparation
10 min
Cuisson
20 min
Repos
15 min
Préparation
Whisk (Speedy Chef 2) the softened butter with the sugars until creamy.
Add the egg and vanilla, then whisk.
Fold in the flour, baking soda, salt, then mix. Add the chocolate chips.
In the tart pan placed on the cold oven rack, spread half of the dough and press down.
Add the coarsely chopped chocolate and whole raspberries in the center, leaving a border of about 2 cm free, then cover with the remaining dough.
Bake for about 20 minutes in the preheated oven, setting 6 or 180°C. The top should be golden, but the center still soft.
Let cool for 10–15 minutes before removing from the pan. Serve warm for a gooey center.
Ustensiles
Speedy Chef 2
Regular price
€74,90
Selling price
€74,90
Regular price
Tart mold
Regular price
€34,90
Selling price
€34,90
Regular price
€0,00
Ingrédients
- 120 g of softened butter (not melted)
- 150 g of brown sugar
- 1 egg
- 1 tsp of liquid vanilla
- 200 g of flour
- ½ tsp of baking soda (or baking powder)
- 1 pinch of salt
- 120 g of chocolate chips
- Melting center:
- 100 g of dessert chocolate (dark or milk)
- 50 g of raspberries
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