This decadent, choc-heavy creation by Scout's Honour is a childhood treat on steroids, and was inspired by the many cookies that owner Georgia Woodyard tried on a trip to New York. Now, thanks to the The Broadsheet Sydney Cookbook, you can bring these little circles of heaven into your kitchen too.

"They just have cookies everywhere, at every cafe, and they're massive and great! So we tried them all so we could do our own version."

By adapting recipes and adding in touches including burnt butter, this enormous cookie was born. Part of its charm is that it's a little bit different each time it's baked.

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"Sometimes they come out thin and crisp, sometimes thick and a bit chewy. The dough can be kept for around four days refrigerated, and the cookie will change over time. The first day they might spread in the oven because the butter hasn't set yet, on days two or three that happens less and less." Either way, they're still "cookies as big as your face".

Makes 25-30 cookies

300g unsalted butter
115g raw sugar
450g soft brown sugar
2 eggs
2 egg yolks
1 teaspoon vanilla bean paste
2 tablespoons Greek yoghurt
560g self-raising flour
350g mixed chocolate chips (milk, white caramel)
240g milk and white chocolate, chopped
150g peanut butter or Nutella salt flakes

Melt the butter in a medium saucepan over medium heat. The butter will began to foam, keep stirring until the butter browns and has a nutty aroma.

Combine the burnt butter and both sugars thoroughly using an electric mixer on medium speed. Beat in the eggs, egg yolks, vanilla and yoghurt. Reduce to low speed and add the flour in batches, mixing until just combined. Gently fold in all the chocolate by hand. Wrap the dough in plastic wrap and chill for at least 2 hours in the fridge.

Preheat the oven to 180°C fan-forced (200°C conventional). Line two baking trays with baking paper.

Roll 1½ tablespoons of dough into a ball, place on the prepared tray and flatten out. Repeat for all the dough - give the cookies plenty of space on the trays, as they will spread in the oven. Place 1⁄2 teaspoon of peanut butter or Nutella in the centre of each cookie and sprinkle with a little salt.

Bake the cookies for 10-12 minutes until the edges begin to turn golden brown. Cool on the trays for a few minutes, then transfer to a wire rack to cool completely.

This is an extract from The Broadsheet Sydney Cookbook, which contains 80 recipes from the city’s best restaurants, cafes and bars.