A delicious and easy double chocolate chip skillet cookie
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
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.
Keywords: chocolate chip, double chocolate, skillet, cookie, giant cookie, in a pan