This really couldn’t be easier. One pot cookies that you can make anytime.
By Tania Cusack
“I’d just like a cookie that is so big it would take me all day to eat it”, said my friend Sally. I looked at her and realised that she really meant it. Sally can eat more cake, cookies and pastry than anybody I have ever met. Her house is the ideal place to deliver excess baking of any kind. That is where these giant cookies have found a home. Sally has been very down lately and I wanted to surprise her with these giant skillet cookies. “Skillet” or frypan baking has been quite the trend for a while, especially in the US, where cookies are an addiction. You’ll find all sorts of Giant Skillet Cookies are served in restaurants there.
- 1x oven proof skillet or frypan 10in or 24cm. Pre-heat the oven to 180C/ 350F
- 125gm ( 1 stick) of butter
- ½ cup of brown sugar
- ½ cup of caster sugar ( granulated sugar)
- 1 egg
- 1 teaspoon vanilla
- 1½ cups of flour
- 1 teaspoon bi carbonate of soda
- 1 cup of chocolate chips ( or chopped chocolate)
- Put the skillet onto the stove top and add chopped butter. Leave over a medium heat till the butter has only just melted. Turn off the heat
- Add the two sugars and vanilla to the frypan and stir well.
- Crack the egg into a cup and break up with a fork and stir into the sugar butter mix
- Mix the flour and bi carb together well and add ½ to the frypan stirring well.
- Add the remaining flour and chocolate chips and stir. Flatten down the mixture and add nuts (if using)
- Bake the cookie for 18-20 minutes, or until just firm.
- Serve the cookie in the skillet with ice cream or wait till it is cool and release onto a plate.