Giant BBQ Cookie

Cook time 20 minutes
Servings 4


185g butter at room temperature

1 tsp vanilla essence

¼ cup caster sugar

⅓ cup brown sugar, firmly packed

1 egg, lightly beaten

1½ cups self-raising flour, sifted

Pinch of salt

2 cups choc chip bits (a mixture of dark, milk and white chocolate)

Vanilla ice cream to serve

Giant BBQ Cookie


Beat the butter, vanilla essence and sugars in a large bowl with a whisk until light and fluffy. Add the egg and beat until well combined. Mix in the flour and salt until the mixture has just come together. Stir through the choc chips.

Place the cookie dough in a large Q Ware fry pan or lined oven-proof baking dish. Press down to evenly spread. Cover and refrigerate for an hour or until firm.

Preheat BBQ on high for indirect cooking. On a Weber Q use a convection tray and trivet. Once the BBQ is preheated, set the control knobs to the roast setting - medium heat. Place the Q Ware Fry Pan or baking dish in the center of the grill and place the BBQ hood down. Bake the cookie for 12-14 minutes or until lightly golden. Remove from the BBQ.

Cool for at least 5 minutes on a wire rack and serve with vanilla ice cream or cream.