Good morning from gloomy and rainy Cape Town! I honestly am a huge fan of the rain and I find it the best weather to shoot in and do some work. So while I hear the pitte patter of the rain, I thought I would share this delicious recipe that so many of you requested from me! I love seeing how you all get so excited over a recipe and it just makes me so happy to see know that my hard work and last minute grinding is actually paying off!
This skillet cookie has been making it's way around Instagram and I have finally mustered up the courage to make it and to be honest, this recipe will work great in a skillet and as a normal choc chip cookie as I do think it is quite a food proof recipe. I was a bit sneaky here because I didn't have a skillet to actually bake the cookie dough in, so after leaving it in the oven in this normal pan, I realised that the handle might melt off! So being all over the place like I usually am, I quickly turned the cookie dough out onto a Le Creuset baking dish and baked the rest of it there and then put it back in the pan to chill and set into a more round shape. My advice to you here is that definitely go and invest in a skillet, I am literally going to be doing that today!
I added a few small touches that I think will make it taste even more amazing, my standard Dark Chocolate Lindt 70% as my chocolate chips, and then drizzles Milkybar over the top with a dollop of vanilla ice cream- and yes this made it taste AHHH-MAZING!
*Quick note, the cookie may be hard to judge in terms of when it is ready, my advice don't leave it in the oven for longer than 30 minutes, even if it feels soft in the center, as it will harden a lot once it's taken out.
Recipe: Skillet cookie
1 cup butter, cubed
1 cup coconut sugar
1/2 cup white sugar
2 tsp. vanilla essence
2 1/4 cup plain flour
1 tsp. baking soda
1 tsp almond essence
1 cup dark chocolate chips
Whisk the butter and sugar until light in colour.
Add the egg in and scrape down the sides so it all gets mixed in.
Add in the essences.
Lastly fold in the flour and baking soda, and then the chocolate chips.
Fold until just combined.
Spread the batter evenly into a skillet, add more chocolate on top if you wish.
Bake in your oven for 30 minutes at 180C.
Once done, remove form oven, remember the skillet will be very hot. Top with ice cream and enjoy!