Our Wood Fired Cookie recipe is a huge hit in the office so we’re confident you’ll love it too. What’s ever better about this recipe is that you can make the cookie dough in the morning and then use the residual heat in your oven to cook straight after your wood fired pizza party!
- 240g butter, at room temperature
- 225g demerera Sugar
- 85g soft brown sugar
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- 2 eggs
- 385g plain flour
- 1 tsp baking powder
- 2 tsp malden sea salt
- 85g white chocolate chips
- 85g dark chocolate chips
- 85g milk chocolate chips
- 85g fudge, cut in small pieces
- 3 tbsp double cream
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool to around 170-180°C.
Next, whisk your butter and sugar together with an electric hand whisk or in a freestanding mixer for 10 minutes.
Continue whisking and add your vanilla extract and maple syrup.
Then, add one egg at a time, making sure your egg is fully incorporated into the mixture.
Once both eggs are combined, add your flour, baking powder, and half your salt. Then, fold in the chocolate chips.
Line a 9” high heat pan or dish with greaseproof paper and put half of your cookie mix into the dish. Press the dough to the edges so it almost looks like a pizza crust.
Next, heat your cream and fudge in a saucepan, mixing regularly with a fork until smooth.
Pour your fudge mix onto the cookie base and carefully build the second half of the dough on top.
Finally, bake in the oven for 35-40 minutes and leave to rest for at least 15 minutes before cutting into the cookie. Serve with a cold glass of milk, delicious.
Are you interested in our wood fired ovens? Head over to our product pages for more information.