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 #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!