Vegan choc chip frying pan cookie recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Beat together the spread and sugar until fluffy and light.
2. Stir in the flour, chopped chocolate and vanilla extract. Mix to form a soft dough, then shape into a fattened round about 10cm wide. Put the dough in the centre of a small (about 15cm), oven-safe nonstick pan.
3. Bake for 7-9 mins until the cookie has spread out to fill the pan and begun to dry a little at the edges. Set aside to cool in the pan for at least 5 mins.
4. Wrap a tea towel or oven glove around the handle of the frying pan as it will stay hot for a long time. Bring to the table with a scoop of ice cream in the centre, if you like.

• Cook's tip: For an even more chocolatey twist, replace the vanilla extract with 2 tsp cocoa powder and reduce the flour to 30g.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.