SKILLET COOKIE
RECIPE BY @NUTORIOUS_
MAKES: 1 large skillet cookie to serve 10- 12.
PREPARATION: 25 MINS
COOKING: 40 MINS
WHAT'S IN IT?
250g (1 cup) butter, softened
½ cup (115g) caster sugar
3/4 cup (130g) brown sugar (lightly packed)
1 teaspoon baking soda
½ teaspoon sea salt flakes, plus extra for topping
2 teaspoons vanilla extract
1 large egg (approx. 60g)
1 ½ cups (225g) flour
1 cup (170g) choc chips
1 ¼ cup (165g) hazelnuts
2 – 3 scoops vanilla bean ice cream
Extra chocolate shaved for topping
PUTTING IT ALL TOGETHER:
Preheat the oven to 175’C fan forced/ 155’C conventional. Grease a large skillet pan or oven proof frypan with butter and set aside.
In a large mixing bowl combine the baking soda, salt and flour and set aside.
Using a mix master or alternatively by hand cream the butter and sugar together until light and fluffy in texture. This should take around 2-3 minutes but longer by hand.
Add in the egg and vanilla extract and beat till just combined.
Slowly add in the dry ingredients in three separate parts giving a good mix between each.
Once the mixture has come together add the hazelnuts and chocolate until dispersed throughout the cookie dough.
Transfer the dough to the greased skillet pan and spread out across the whole pan until the mixture is level and spread throughout.
Sprinkle extra sea salt flakes on top of the cookie and place in preheated oven for 40 mins or until golden brown and cooked through.
Serve warm out of the oven with vanilla ice cream and extra shaved chocolate.
NOTES AND TIPS:
*If using regular sized eggs you may need to use two eggs, judge by how the dough turns out and add an extra egg if needed.
*If you do not have a skillet pan an oven proof frypan can be used.
*The recipe can be done without a mix master, it will just take longer to cream the butter and sugar together.
*Substitute the hazelnuts for any nut or even make without nuts.
*Milk chocolate was used for this recipe, however white and dark can also be used.