Skillet Cookie

, from Issue #92, page 90. August, 2020
Photography Olivia Galletly.
    Skillet Cookie

    An indulgent and fun dessert, best eaten warm with vanilla ice cream and a swirl of smooth peanut butter or chocolate sauce. The cookie dough can be made in advance and refrigerated, just bring it to room temperature before baking.

    Serves: 6

    INGREDIENTS

    90 grams butter, softened
    70 grams soft brown sugar
    60 grams caster sugar
    1 large egg, size 7
    1 teaspoon vanilla paste
    200 grams plain flour
    ½ teaspoon baking powder
    ¼ teaspoon baking soda
    pinch salt
    250 grams 50% dark chocolate, roughly chopped
    80 grams macadamia nuts
    25 grams cornflakes

    To serve
    vanilla ice cream 
    smooth peanut butter (optional)
    melted chocolate (optional)

    METHOD

    Equipment: 20cm-diameter (roughly) ovenproof skillet pan.

    Preheat the oven to 180°C.

    In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Add the egg and vanilla and mix until well incorporated. Add all the dry ingredients, plus 200 grams of the chocolate and all the nuts. Mix to combine then fold through the cornflakes. Press the dough into the skillet pan and top with the remaining chocolate. Bake for 20-25 minutes or until the cookie is cooked through.

    To serve: Serve warm with vanilla ice cream and a swirl of melted chocolate and smooth peanut butter, if desired. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.