Skillet Cookie
Photography by Olivia Galletly.
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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!