Foodie Lass Celebrate your Valentines day with this wonderful cookie recipe from Crumbs and Doilies by Jemma Wilson (aka Cupcake Jemma on Youtube)
I like the simplicity of this cookie recipe – so easy to make for sharing with a partner on Valentine’s Day. You don’t need to be an expert baker to bake this cookie!
Skillet Cookie Recipe by Jemma Wilson
Makes 1 x 15cm/6 ins cookie
Serves 2
Ingredients:
55g unsalted butter
65g soft light brown sugar
30g lightly whisked egg (this around ½ large egg)
½ tsp vanilla extract
75g plain flour
¼ tsp sea salt
¼ tsp baking powder
1/8 tsp bicarbonate soda
75g chocolate chips (we like a mix of milk and dark)
Flaky sea salt, for topping
Vanilla ice cream, to serve.
Method:
Preheat your oven to 200 degrees centigrade (180 degrees Centigrade fan)
Heat a 15cm/6 in cast iron skillet over a high heat. Add the butter and melt, stirring frequently until it’s giving off a delicious nutty aroma and has little brown flecks appearing at the bottom. Remove the skillet from the heat and transfer the burnt butter to a small bowl to cool for 5 minutes.
Add the sugar, egg and vanilla to the bowl and stir through with a spoon or spatula. Add the flour, salt, baking powder and bicarb and stir to combine, then add two-thirds of the chocolate chips to the dough and stir until evenly distributed. Transfer the dough to the skillet and press it out to an even layer, then sprinkle the remaining chocolate chips on top.
Bake in the oven for 10 minutes.
Remove from the oven and let cool for 5-10 minutes, then sprinkle with flaky sea salt before
plopping a generous scoop of ice cream into the middle and serve.
Find a nice comfy spot to share this delicious gooey chocolate cookie. I am sure you will try this recipe over and over again.
Skillet Cookie
Ingredients
- 55 g unsalted butter
- 65 g soft light brown sugar
- 30 g lightly whisked egg this around ½ large egg
- ½ tsp vanilla extract
- 75 g plain flour
- ¼ tsp sea salt
- ¼ tsp baking powder
- 1/8 tsp bicarbonate soda
- 75 g chocolate chips we like a mix of milk and dark
- Flaky sea salt for topping
- Vanilla ice cream to serve.
Instructions
- Preheat your oven to 200 degrees centigrade (180 degrees Centigrade fan)
- Heat a 15cm/6 in cast iron skillet over a high heat. Add the butter and melt, stirring frequently until it’s giving off a delicious nutty aroma and has little brown flecks appearing at the bottom. Remove the skillet from the heat and transfer the burnt butter to a small bowl to cool for 5 minutes.
- Add the sugar, egg and vanilla to the bowl and stir through with a spoon or spatula. Add the flour, salt, baking powder and bicarb and stir to combine, then add two-thirds of the chocolate chips to the dough and stir until evenly distributed. Transfer the dough to the skillet and press it out to an even layer, then sprinkle the remaining chocolate chips on top.
- Bake in the oven for 10 minutes.
- Remove from the oven and let cool for 5-10 minutes, then sprinkle with flaky sea salt before
- plopping a generous scoop of ice cream into the middle and serve.
Team Tip
If you don’t have a cast iron skillet, you can make this in a small baking dish or even a cake tin.
Just burn the butter in a saucepan at the beginning, mix all the ingredients in a bowl, then press into your dish or tin before baking as instructed.
Crumbs and Doilies contains over 90 mouth-watering bakes to create. Available from all the normal book outlets.
Click the image below for more recipe ideas.
