This double chocolate chip skillet cookie has been on my mind and in my dreams for a while. I have wanted to play around with a recipe for one for ages because A) I have never made one and who doesn’t want to eat a giant pan sized chocolate chip cookie, and B) I thought it would be the perfect recipe to showcase the magnificence of the Woolworths Italian pistachio nut Ice cream. This post is NOT sponsored but after being introduced to it by a friend, I wanted to tell you all how amazing it is. You could, of course, use a really good quality vanilla ice cream here but this ultra creamy pistachio nut ice cream that has a ridiculously large amount of Italian pistachios in it is perfect. The cookie itself is really chocolatey too. I added cocoa powder to the batter and then a whopping 150gms of really good quality 70% couverture. I chopped up slabs of chocolate, as you can’t easily find good quality chocolate chips in South Africa.
I was also keen to shoot the ice cream because I love shooting ice cream weirdly. It can be quite stressful to do and you have to work quickly but it is a very photogenic food. I also love making ice cream so it’s unusual for me to buy a brand other than Haagen Dazs. This ice cream reminds me of gelato in Italy and how I always judge what shop sells good gelato vs what shop does not and I call it the pistachio barometer. It was a tip I picked up online before I went on my epic adventure to Northern Italy in 2017. Go into the shop and see what colour their pistachio ice cream is. If it is bright green, or even a very green then you know you are in the wrong ice cream shop. Pistachio ice cream should be a very muted and a dull green colour with no artificial colour and fake flavours added. If the ice cream looks like that then it’s likely that all their ice cream will be of a higher more artisanal quality. The colour of the flavours should closely resemble what they would in nature. You should also look out for signs gelato fatto en casa (homemade), produzione propia (our own production), or artiginale (artisanal) which will indicate a high quality of ingredients and process in the making of the ice cream.
This cookie is so easy to make in one bowl and can be done by hand if your butter is nice and soft. I prefer to use an electric hand-held mixer (or stand mixer) to whip the butter, sugar and egg together as it’s just easier and gives it a lovely texture. I never overmix the batter after the flour has been added but you can pretty much go to town before. A dash of coffee amplifies the chocolate flavour and is not particularly picked up and serves as a base note adding depth. The sprinkle of sea salt flakes is a magical addition that takes this cookie over the edge. I had some leftover butterscotch sauce from my roasted apples so thought why not? Generously drizzled over this whole cookie with the ice cream was a delicious addition making it so very extra.
If you prefer a blonde chocolate chip cookie, leave out the cocoa and coffee and just add the chocolate chunks
Recipe – Makes one large cookie that could serve
4 / 2 / 1
- 60gms (1/3 cup) dark brown sugar (muscovado, demarera or treacle)
- 110gms (1/2 cup) granulated sugar
- 90gms (3/4 stick or 6 Tbsp) salted butter
- 2 tsp vanilla extract
- 1 large free-range egg
- 2 Tbsp brewed coffee (cooled)
- 2 Tbs cocoa powder
- ½ tsp baking soda
- 160gms (1 cup) flour
- 150gms good quality chocolate with 70% cocoa solids roughly chopped into pieces or chunks or 1 cup good quality chocolate chips
- ¼ tsp of sea salt flakes
Butterscotch sauce (optional but advisable)
Pistachio ice cream to serve
Preheat the oven to 180 Cor 350 F and spray and 23 – 26cm cast iron skillet pan with cooking spray.
In a large bowl, beat the butter, sugar, egg and vanilla extract until light and fluffy. Add the coffee and cocoa powder and beat until well combined. Add the flour and baking soda and briefly mix with the mixer if you are using one and then continue to incorporate this using your hand.
Add the chopped chocolate/chips and mix until well combined.
Tip the thick batter into the greased skillet and bake for 18 – 20 minutes until done. It will puff up a little in the oven and then deflate slightly as its cooled. Serve warm with butterscotch sauce and scoops of pistachio ice cream.
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