Giant Skillet Cookie
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Servings
6 serves
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Course
Others
Giant Skillet Cookie
Description
This Giant Skillet Cookie recipe makes a substantial one-pan treat, starting with melted butter combined with brown and caster sugars for depth. An egg and vanilla extract are stirred in before combining the flour and baking soda. Chocolate chips and macadamia nuts provide sweet and crunchy contrast, mixed throughout the dough. Pressed evenly into a 24 cm (10 inch) ovenproof skillet, the cookie bakes at 180°C (350°F) until just firm at the edges but still soft inside.
The result is a cookie with crispy edges and a chewy center. Serving it warm with ice cream adds temperature contrast and extra indulgence, but it also works well cooled and sliced for sharing. This style of cookie is well-suited to casual family dessert or a weekend bake.
A gluten-free variation can be made by substituting some flour with hazelnut flour and cocoa powder. Using a skillet ensures even heat distribution and an inviting presentation straight from oven to table.
Ingredients
- 125 gm butter
- 80 gm brown sugar 1/2 cup
- 100 gm caster sugar granulated sugar, 1/2 cup
- 1 egg
- 1 teaspoon vanilla
- 225 gm flour 1 1/2 cups
- 1 teaspoon baking soda
- 150 gm chocolate chips or chopped chocolate
- 50 gm macadamia nuts or any nut
Instructions
- You will need an ovenproof skillet or fypan around 24 cm/ 10 in. Pre- heat the oven to 180 C/ 350 F
- Put the skillet onto the stove top and add chopped butter. Leave over a medium heat till the butter has only just melted. Turn off the heat
- Add the two sugars and vanilla to the frypan and stir well.
- Crack the egg into a cup and break up with a fork and stir into the sugar butter mix
- Mix the flour and bi carb together well and add 1/2 to the frypan stirring well.
- Add the remaining flour and chocolate chips and stir. Flatten down the mixture and add nuts (if using)
- Bake the cookie for 18-20minutes, or until just firm.
- Serve the cookie in the skillet with icecream or wait till it is cool and release onto a plate
Notes
- Use an ovenproof skillet about 24 cm (10 inches) for even baking.
- Serve the cookie warm with ice cream or cool and slice for sharing.
- For gluten-free, replace part of the flour with hazelnut flour and cocoa powder as directed.
- Ensure the butter is just melted before adding sugars to help blend dough evenly.
User Reviews
Overall Rating
5
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