Giant cookie, Ada Parellada's recipe

We cannot eat it every day, but what a joy this giant cookie by Ada Parellada is. Let's see how the chef from Semproniana makes this cookie of large proportions.

Ingredients

• 150 g of cocoa cream (Nocilla or Nutella)
• 350 g of flour
• 200 g of cold butter
• 200 g of sugar
• An egg
• Salt
• 5 g of baking powder
• 200 g of chocolate chips

The step-by-step recipe

• On a piece of parchment paper, we make a circle of cocoa cream and freeze it until it is firm.
• We sand the flour with the diced butter. Sanding is pinching the flour with the butter until it takes on a sandy texture and a more yellowish color. We add the sugar, salt, baking powder, and egg. We mix until we achieve a dough. We divide it into two parts.
• We line a mold with baking paper. We put half of the dough in the base. We cover it with the cocoa cream disk and finish with the second part of the dough.
• Bake for 30 minutes at 180 ºC.
• Transfer to a mold.
• We stuff it with the chocolate round.
• Cover with the rest of the dough.
• Bake for 20 minutes at 180 ºC.