- Pre heat the oven to 170 fan. Put the butter into a mixing bowl and add the sugar and a good pinch of salt. Beat together until combined and pale. Add the egg and mix together.
- Sift the flower and baking powder into the bowl and mix together until combined. The mix should be claggy and thick.
- Chuck the chocolate into the cookie dough and mix well. Transfer to an oven proof frying pan, flatten out into a huge cookie and bake for 18 minutes or until firm on the side and still gooey in the middle. Remove from the oven and serve immediately with scoops of ice cream, chocolate sauce, tahini and hazelnuts.
170g butter at room temp
220g light brown sugar
250g plain flower
1 tsp baking powder
250g chocolate chips, I like a mix of dark and light
Ice cream to serve
Chocolate sauce to serve
Tahini to serve
10g smashed hazelnuts