Skillet-baked Chocolate Chip & Nut Cookies

Being really delicious and easy to make, I can say that they are definitely one of my favourite sweet treats. I strongly recommend making them!

Ingredients

1/2 cup (113g) salted butter
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 medium egg, at room temperature
1 teaspoon (5ml) pure vanilla paste
1 1/2 cup (160g) all purpose flour
1/2 teaspoon (4g) baking soda
1/4 teaspoon (2g) salt
2/3 cup (140g) dark chocolate chips (54% off cocoa)
1/4 cup (20g) walnuts and pecans, roughly chopped

Directions

Position rack in the middle of the oven and preheat the oven to 350ºF (175ºC).

Butter two 6-inch-skillets, set aside.

Start by melting the butter in a saucepan over a low heat. When the batter is melted retire from heat and let the butter to cool a little bit. 

Meanwhile the butter is cooling, take a large bowl and whisk together the egg, light brown sugar and granulated sugar until lightly pale and fluffy. Stir in the vanilla paste and the butter until combined.

In a medium bowl sift together the flour, baking soda and salt. Add the flour mixture into the wet ingredients and fold everything until incorporated with a rubber spatula. Finally, stir in chocolate chips and nuts. Keep some chocolate chips and nuts aside for topping.

Divide the batter evenly among the skillets, and smooth the top with a spoon. Spread the remaining chocolate chips and nuts on top. Bake for about 17 minutes or until golden brown on the edge but still slightly soft in the center. (If you have one big skillet you should bake it for 22 to 25 minutes).

Let cookies to cool for 10 minutes on a cooling rack before serving.

This recipe was adapted from Linda Lomelino, Call me Cupcake

Enjoy!!

Nutella Swirled Skillet Cookie

Spread the love with this delicious recipe!

INGREDIENTS

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cups packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg, at room temperature
1 teaspoon vanilla bean paste
1/4 cup Nutella

DIRECTIONS

Preheat oven to 300ºF (150ºC). Grease an 8" cast iron skillet.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In another bowl with a wooden spoon or an electric hand mixer, cream the butter and sugar until it becomes a grainy paste. Add egg and vanilla paste until combined. Then, Add flour mixture into wet ingredientes until just combined.

Pour the cookie mixture into the 8" greased cast iron skillet and spoon the top until smooth. Heat the Nutella in the microwave for about 15 seconds. Place small scoops of the Nutella spread on top of the cookie and swirl with the tip of a knife to get a swirled effect.

Bake in preheated oven for about 35-40 minutes or until golden brown and springy to the touch.

Let the cookie cool on a wire rack for about 15 minutes until serve. If you want you can serve with a scoop of ice cream for an even yummier treat.

Recipe inspired from Yummy healthy easy, Nutella swirled skillet cookie

Enjoy!!

Skillet Brownie with Nutella on top

As you can see I am skillet fan!! 

INGREDIENTS

150 grams dark chocolate (70%), chopped
1/2 cup unsalted butter, cut into pieces
2 tablespoons cocoa powder
1 cup light brown sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt

For the topping: 
1/3 cup Nutella 
A handful toasted hazelnuts

DIRECTIONS

Preheat oven to 350 degrees and place the rack in the center of the oven. Butter an 8-inch skillet, set aside.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour and salt.

Pour batter into the skillet and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter to it. Do not over bake. Let cool on a wire rack.

 
For the topping:
Heat the Nutella in the microwave for 15 seconds, spread over the brownie. Put toasted hazelnuts on top.

Recipe from Cooking with the Cookie

Enjoy!!

Skillet Double Chocolate with Dulce de Leche Stuffed

Ingredients

1/2 cup (115g) unsalted butter, at room temperature
3/4 cup light brown sugar, packed 
1 large egg 
1/2 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup cocoa powder 
3/4 teaspoon baking soda
1/4 teaspoon salt 
1/2 cup semisweet chocolate chips
1/2 cup Dulce de Leche


Directions

Preheat the oven to 350°F (180 °C) and prepare an 8 inch skillet by wiping it with a little bit of butter.

In a small bowl sift the flour, cocoa powder, baking soda and salt, set aside.

In a large bowl cream the butter and sugar together with a wooden spoon or hand mixer until light and fluffy, about 2 minutes.

Stir in the egg and vanilla until just combined.

Stir in the flour mixture. Finally stir in the chocolate chips. The dough will be thick.

Heat 1/3 cup the Dulce de Leche in the microwave for about 15 seconds. Pour half of the batter into the skillet and drizzle the Dulce de leche along the batter. Pour the remaining batter and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the cookie comes out with a little crumbs to it.

Let cookie cool on a wire rack for about 10 minutes. 

Heat the remaining Dulce de Leche on the microwave and drizzle on top.

Recipe from Cooking with the Cookie

Enjoy!!

Nutella stuffed Cookie Skillet

Special recipe for Nutella lovers!

Ingredients

1 stick (113g) unsalted butter, at room temperature
1/2 cup (100g) light brown sugar, packed
1 medium egg, at room temperature
1 teaspoon (5ml) pure vanilla extract
1 1/4 cup (150g) all purpose flour, sifted
1/2 teaspoon (4g) baking soda
1/4 teaspoon (2g) salt
1/2 cup (90g) bitter sweet chocolate chips
4 or 5 tablespoon Nutella

Directions 

Preheat oven to 350F (175°C) and place the rack in the center of the oven. Grease an 8 inch cast iron skillet, set aside.

In a large bowl, combine butter and sugar with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chocolate chips until incorporate.

Spoon half of the dough into prepared pan. Heat the Nutella in the microwave for about 15 seconds, spread the Nutella on top of the dough using the back of a spoon, leaving a 1.5cm border of cookie dough around the edge. Spoon remaining dough onto Nutella and smooth on top again, make sure the Nutella is covered.

Bake until cookie is golden brown on top, but still slightly soft in the center, for around 23-25 minutes. 

Let cookie cool completely on a cooling rack.

To be honest, I forgot to turn off the oven in time, so my cookie turned out totally crispy and golden brown on top, but I have to say that it was delicious!!

This recipe was adapted from María Lunarillos, Mega Cookie de Nutella 

Enjoy!!

Triple Chocolate Skillet Cookie

INGREDIENTS

1/2 cup (115g) unsalted butter, at room temperature

3/4 cup light brown sugar, packed 

1 large egg 

1/2 teaspoon vanilla bean paste

3/4 cups all purpose flour

1/4 cup cocoa powder 

3/4 teaspoon baking soda

1/4 cup semisweet chocolate chips

1/4 cup milk chocolate chips.

DIRECTIONS

Preheat the oven to 350°F (180°C) and prepare an 8 inch skillet by wiping it with a little bit of butter.

In a small bowl sift the flour, cocoa powder and baking soda, set aside.

In a large bowl cream the butter and sugar together with a wooden spoon until light and fluffy, about 3 minutes.

Stir in the egg and vanilla extract until combined.

Stir in the flour mixture. Finally stir in the chocolate chips. The dough will be thick.

Pour the dough in the prepared skillet and bake for 20 - 25 minutes. The edges should look done. The center might look a little undercooked, but that's ok. It'll cook a little more as it cools.

Let cookie cool on a wire rack for about 10 to 15 minutes.

This recipe was inspired from Recipegirl

Enjoy!!

Buttermilk Skillet Cake with Walnut Praline Topping

I recently got Joy the Baker’s cookbook in New York, and I have to say that it’s so beautiful and fun.

INGREDIENTS

For the cake
1 1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 stick (87g) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoon pure vanilla extract
3/4 cup buttermilk 

For the praline
3/4 cup brown sugar
1 stick (113g) unsalted butter
1/4 cup heavy cream
Generous pinch of salt
1 teaspoon pure vanilla extract
1 cup coarsely chopped walnuts 

DIRECTIONS

Place the rack in the middle of the oven and preheat to 375ºF (190°C). Grease and flour an 8-inch cast-iron skillet, set aside.

To make the cake: in a medium bowl sift together the flour, baking powder, baking soda and salt, set aside.

In the bowl of an electric stand mixer fitted with a padded attachment, beat butter and sugar until pale and fluffy, about 3 minutes. Add egg and egg yolk one a at time until combined. Beat in the vanilla. 

Reduce speed to low, add half of the flour mixture. Add the buttermilk and when flour is just combined with the butter mixture, add the remaining flour and beat until incorporate. 

Spoon butter into prepared skillet and spread evenly. Bake for around 35 minutes or until a toothpick inserted into the cake comes out clean.

While the cake bakes, make the praline topping: in a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring a mixture to a soft boil for 3 minutes. Remove from heat and stir in vanilla and nuts. 

When the cake is done remove from the oven and let cool for a few minutes into the pan on a wire rack. Pour the praline mixture over the warm cake. Serve immediately or a room temperature.

Recipe from Joy the baker Cookbook

Enjoy!!