Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

This is a big ol’ cookie in a pan. Giving you that glorious, gooey, chewy treat. Perfect for a movie night in, a wow factor dessert for guests, or those treat yourself days. There’s plenty to go around, and go around it will! Often associated with America, cookies (not to be confused with biscuits) actually originated in Persia (now Iran) back in the 7th Century A.D.. Cookies have had a rich and delicious history and this recipe does justice to their legacy. The smell coming from your kitchen will be irresistible, and might be a nice surprise for your kids or guests to realise that yes – you are making a cookie in a pan! Just goes to show how versatile your Biroix Cast Iron Skillet Pan is. They will certainly be asking you for this recipe, up to you whether you decide to share it or not.

Serves: 6-8 
Prep time: 15 minutes 
Cook time: 25-35 minutes

 What you need:

  • 2 ½ cups of white flour
  • 2 teaspoons of baking powder 
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt 
  • 1 egg 
  • 2 egg yolks 
  • 230g of butter, melted 
  • 3 teaspoons of vanilla extract 
  • 1 cup of brown sugar
  • ½ cup of white sugar
  • 1 cup chocolate buttons (this recipe uses milk chocolate, but can use white or dark)
  • Cooking spray or butter to grease the dish

How to make:

  • Preheat the oven to 180°C fan bake. 
  • In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside. 
  • In a separate bowl, whisk the egg and yolks together. 
  • In a medium sized bowl pour in the melted butter, vanilla, brown sugar, and white sugar. Mix well to combine.
  • Once mixed, add the eggs. Mix in fast so the eggs don’t cook with the heat of the butter. 
  • Make a well in the dry ingredients and pour in the wet ingredients. 
  • Mix with a wooden spoon until just combined. 
  • Add most of the chocolate buttons, reserving a few to place on top. 
  • Spray your Biroix Skillet Pan with cooking spray. 
  • Transfer your mix into the pan and smooth out gently. 
  • Add the reserved chocolate buttons and poke into the cookie. 
  • Cook for 20-30 minutes until nearly set in the middle. 
  • Serve warm, with ice cream. Or cut into pieces and eat when cooled.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries