If you love soft, freshly baked chocolate chip cookies, this treat will be hard to resist. This heavenly skillet cookie is perfect for sharing with friends — perhaps over brunch!
Recipe
Dough
175 g butter (+ extra for greasing)
2½ dl cane sugar
1¼ dl granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
5 dl all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
200 g milk chocolate chips
3 tablespoons sweetened condensed caramel (dulce de leche)
For Serving
Vanilla ice cream
Melt the butter in a saucepan and let it cool slightly. In a large bowl, mix the melted butter with the cane sugar and granulated sugar until smooth. Whisk in the egg, the extra yolk, and the vanilla extract until fully combined. Stir in the flour, baking soda, and salt to form a soft dough, then gently fold in the chocolate chips.
Grease a baking dish or a skillet (Heirol Royal Pearl pan) with butter. Press the dough evenly into the bottom of the pan, smoothing the surface. Spoon the caramelized sweetened condensed milk over the top in dollops.
Bake in a 175°C oven for around 30 minutes, or until the cookie is lightly golden on top. Be careful not to overbake so the cookie stays soft in the center. Let it cool for a few minutes before serving.
Enjoy the warm skillet cookie straight from the pan with scoops of vanilla ice cream. Use a wooden spoon or spatula to serve. If there are leftovers, transfer them to an airtight container for storage.
