Chocolate Cookie Tray Bake
Soft, delicious, molten cookie baked in a tray - it's the perfect sharing dessert! All the goodness of a classic chocolate chip cookie with half the effort!
Equipment
- 9x11" deep baking dish
- Electric mixer with whisk attachment
- silicon spatula
- Ice cream scoop optional
Ingredients
- 225 grams unsalted butter softened
- 150 grams white granulated sugar
- 150 grams packed brown sugar
- 2 eggs
- 1 tsp vanilla essence
- 380 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 50 grams milk chocolate cut into small bars
- 1 tsp sea salt
- Melted chocolate for serving
- Vanilla ice cream for serving
Instructions
- Place the softened butter, brown sugar, and white sugar in a large bowl and beat on high speed for about 3-5 minutes until the mixture looks light and creamy. Scrape down the sides of the bowl a few times so everything mixes evenly.
- Add the eggs and vanilla extract. and whisk for around 2 minutes until the batter looks smooth and fully combined, with no liquid streaks left.
- Add the flour, baking powder, baking soda, and salt. Mix on low speed just until the dough comes together. Avoid mixing too much. If you’re adding chocolate chips, nuts, or other mix-ins, gently fold them in now.
- Scoop the cookie dough into a large baking tray or dish, cover, and place in the fridge for 30 minutes to chill.
- Preheat your oven to 180°C. Bake the cookie tray for about 20–25 minutes, until the edges are lightly golden, but the center is still soft and slightly gooey.
- Once out of the oven, press the chocolate pieces on top while the cookie is still hot. Serve warm with extra melted chocolate and a scoop of ice cream.
Notes
Storage:
This dessert is best served fresh and warm, but can be stored in the fridge in an airtight container for upto 3 days. Warm it in the microwave or oven before serving.
Tips & Tricks:
- Creaming is key: Beat the butter and sugars well until fluffy. This helps create a soft and chewy texture in the final cookie tray.
- Scrape the bowl often: Make sure to scrape down the sides while mixing so no butter or sugar gets left behind unmixed.
- Don’t overmix the flour: Once the dry ingredients go in, mix only until combined. Overmixing can make the cookie tray dense instead of soft.
- Customize with mix-ins: Chocolate chips, chopped chocolate, nuts, marshmallows, or even crushed biscuits work great in this recipe.
- Chilling helps: Letting the dough rest in the fridge for 30 minutes helps the cookie bake evenly and improves texture.
- Watch the center: The edges should be set and lightly golden while the middle stays soft. It will continue cooking slightly as it cools.
- Top while warm: Adding chocolate pieces right after baking allows them to melt beautifully into the cookie tray.
- Best served fresh: This cookie tray tastes amazing warm, especially with ice cream and extra melted chocolate on top.