This looked so impressive on Nadiya Hussain's Time to Eat show that I had to try it. What's not to love about a giant cookie in a pan! I must admit I burned the bottom at bit because the top wasn't cooking, and I left it on the heat too long. You can put a lid on the pan for 5-10 minutes to help cook the top. Never mind, a bit of scrapeage and all was forgiven. I topped it with white and dark choc bits I had in my pantry but you can sprinkle on anything, such as smarties, 100s and 1000s, toffees, fudge, M&Ms, toasted nuts. One thing is sure: the brighter and more sugar-laden the toppings, the more appeal to kids (and husbands).

150 g butter
1 c loosely packed brown sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract
225 g flour
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips/bits/buttons/chunks

Melt the butter in a 23 cm round frying pan over low heat. Mix in sugar until it dissolves and remove from the heat.
Mix the egg and extracts together in a small bowl. 
Add the flour, baking soda and salt into the pan followed by the egg mixture. Stir with a wooden spoon until batter is combined and smooth. Press down evenly in the pan and sprinkle over chocolate chips.
Return to a low heat and cook for 15-20 minutes until a crust forms on the outside, while the centre is still a bit gooey. Put a lid on the pan for 5 or so minutes if the bottom is starting to brown too much.
Take off the heat and let cool and set for 15 minutes before loosening the edges and transferring to a board or serving plate. Cut into slices or just break up with your fingers. Nadiya served hers with ice cream - top idea!