Triple Chocolate Skillet Cookie

• 165g salted butter
• 195g light brown sugar
• 1 ½ free-range eggs
• 255g cake flour
• ¾ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 3/4 teaspoon fine salt
• 225g mixed chocolate chips (white, dark and caramel)
• Vanilla bean ice cream to serve

Preheat the oven to 180°C fan-assisted.

Place the butter in a Le Creuset 26cm Signature Skillet and melt. Once melted, continue to cook until it slightly browns and has a nutty fragrance. Remove from the heat and transfer to a medium mixing bowl. Allow to cool for a few minutes.

Add the sugar and mix to combine. Then, add the eggs and mix again until smooth and combined. Add the dry

ingredients and mix to combine. Lastly add the chocolate chip mix, reserving some for the top. Mix just enough to combine.

Transfer into the skillet and bake for 12-14 minutes. Remove from the oven and allow to cool for 5 minutes.

Serve warm with a scoop of vanilla bean ice cream.

 

Optional: Sprinkle with sea salt flakes once baked. This gives texture and cuts through the sweetness.