Chocolate Chip Skillet Cookie
Serves : 6 servings
Whip up the ultimate treat: a giant, squidgy chocolate chip skillet cookie that's perfect for sharing, topped with fresh summer berries and vanilla ice cream.
Ingredients
- 120 g Butter Salted
- 150 g Light Soft Brown Sugar
- 40 g Caster Sugar or Superfine Sugar
- 1 Egg Medium
- 1 tsp Vanilla Extract
- 210 g Plain Flour or All Purpose Flour
- 1 tsp Baking Powder
- 100 g Dark Chocolate Chunks
- Vanilla Ice Cream to serve
- Strawberries to serve
- Raspberries to serve
VIDEO
Instructions
- Preheat oven to 180ºC/ 350F, and grease an 8 inch cast iron skillet pan with butter. Alternatively, you can use an 8 inch cake pan lined wih baking parchment.
- Turn on your Kenwood Titanium Chef Baker and place the mixing bowl on the stand. Using the built-in weighing scales, weigh in the butter, light brown sugar and caster sugar.120 g Butter, 40 g Caster Sugar, 150 g Light Soft Brown Sugar
- Attach the K-beater and cream together the butter and sugars together on low speed for 2 minutes. The mixture should become light and fluffy and light brown in colour.
- Add the egg into the mixing bowl, then add the vanilla extract. With the mixer still on low speed, combine the wet ingredients for 1 minute.1 Egg, 1 tsp Vanilla Extract
- Weigh the plain flour and baking powder directly into the mixing bowl using the Kenwood's built-in scales.210 g Plain Flour, 1 tsp Baking Powder
- Using the fold function, bring the wet and dry ingredients together on low speed for 2 minutes, or until the dry ingredients are just incorporated and there are no streaks of flour remaining.
- Weigh in the dark chocolate chunks and use the fold function again to gently mix them into the dough until evenly distributed.100 g Dark Chocolate Chunks
- Scoop the cookie dough into the prepared skillet pan and use a spatula to gently press it out towards the edges. Aim for an even thickness across the entire pan.
- Bake the cookie for 20-25 minutes, or until the top is golden brown and the centre is still slightly soft and gooey.
- Carefully remove the hot pan from the oven and let the cookie cool for 10 minutes before serving. Top with ice cream and fresh fruit (optional) and enjoy!Vanilla Ice Cream, Strawberries, Raspberries
Notes
Can I make this in a cake tin if I don’t have a skillet pan?
Absolutely you can! I recommend using an 8-inch round cake pan. However, as the cake pan is a different thickness to a cast-iron skillet pan, the baking time might vary slightly, so keep an eye on the cookie as it bakes.
Can I make and assemble the cookie ahead of time?
Yes, you can! If you want to make the cookie the day before, simply make the cookie dough and place in the pan. Then cover with kitchen foil and keep in the fridge overnight.
Can I freeze the cookie?
This recipe is freezer-friendly, but I recommend freezing the cookie dough on it’s own, rather than in the pan. All you knew to do is prepare the cookie dough according to the instructions, then wrap it tightly in clingfilm to prevent freezer burn. Defrost the dough completely at room temperature before pressing it into your skillet or cake pan for baking.
Do I have to chill the cookie dough before baking?
No chilling is needed for this recipe, yay! Since you’re baking the cookie dough directly in the pan, it won’t spread like traditional cookies – so no chilling, meaning you can go straight from mixing to baking.
Nutrition
Serving: 1sliceCalories: 493kcalCarbohydrates: 68gProtein: 6gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 165mgPotassium: 260mgFiber: 2gSugar: 37gVitamin A: 541IUVitamin C: 0.1mgCalcium: 115mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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