Roasted Hazelnut & Choc Chip Skillet Cookie

An easy decadent dessert to impress anyone and everyone. What makes it better than an ordinary cookie is that the edges are golden and crunchy whilst the centre is still soft and gooey, so you get a gorgeous dual texture.

Plus it is so simple to make. Just 10 minutes to prep the dough and you can even make it ahead of time (and bake just before serving) if you want to make it for a dinner party. Otherwise you can even freeze it like you would with cookie dough. Serve with generous scoops of ice cream and eat it straight out of the skillet.

Serves: 3-4  

Ingredients: 12

Skill Level: Easy

Cooking time: 30 minutes (10 minutes prep, 20 minutes cooking)

Ingredients

125g butter, melted

1/4 (35g) cup brown sugar

1/4 cup (60g) caster sugar

1/4 tsp vanilla extract

1 egg

1/2 tsp (2g) baking (bicarb) soda

1/4 tsp (1g) baking powder

1/2 tsp (3g) salt

1 cup (180g) plain flour

1/3 cup (60g) milk choc chips

1/3 cup (40g) hazelnuts, roasted and roughly chopped. I dry roasted the hazelnuts in my skillet on medium for about 5 minutes until golden brown and fragrant.

1 tub of ice-cream. I’ve used Connoisseur Roasted Hazelnut & Chocolate Ice-cream as it matches the flavour of my cookie.

Method

1. Preheat the oven to 180 degrees celsius.

2. Add melted butter, brown and caster sugars and whisk for 30 seconds.

3. Add egg and vanilla and mix to combine.

4. Add baking powder, soda, salt, flour and mix to combine until you get a thick cookie dough consistency.

5. Fold in hazelnuts & chocolate and mix to combine.

6. Transfer to a skillet (I used a 20cm cast iron skillet) and bake at 170 for 20 minutes or until golden. The edges should be slightly more golden and the centre soft and springy.

7. Pull out of the oven and serve immediately with generous scoops of ice cream on top. Give everyone a spoon to enjoy it straight out of the skillet.

Making Ahead and Freezing

This would make a great dessert for hosting as you can make the cookie dough ahead of time in the morning or day before and keep it in your fridge until you’re ready to bake it. You could also make a bigger batch and freeze them into skillet portions just like frozen cookie dough, so you can pull out at a moment’s notice and bake whenever you need.

Watch the Process

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A post shared by JESSICA NGUYEN- COOK & CREATIVE (@jessica_nguyen_)