Instead of making individual biscuits with a store-bought chocolate-chip cookie mix, why not make one large choc-chip cookie dough pie pudding? Cook until the pie is crunchy on the outside, but deliciously gooey on the inside. (Baking a large pudding ensures the perfect ratio of gooey-to-crunchy, we reckon!)
Direction and styling by Claire Ferrandi
Photograph by Dylan Swart
Choc-chip cookie dough pie
Prepare 2 boxes of chocolate-chip cookie mix (that would have made 24 cookies) according to packet instructions. Spread the mixture into a 22cm greased ovenproof pan, or pie dish, and bake at 180°C, 30 – 40 minutes. The centre should be soft and the outside slightly crunchy. Serve as an indulgent dessert, with scoops of vanilla ice cream.