This giant cookie is warm, gooey, and perfectly golden – the kind of treat that turns a regular evening into something special. Baked in a skillet and loaded with melty chocolate, it’s best served warm with a scoop of vanilla ice cream and a few spoons to share. (Or not – we won’t judge.)
Serves 6+ | Ready in 50 minutes
Ingredients
- 150 g (5½ oz) butter, softened
- 1 cup brown sugar
- 1 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1½ cups plain flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 3 Tbsp milk
- 100 g (3½ oz) chocolate buttons
To serve:
- Vanilla ice cream
Method
- Preheat oven to 170°C (325°F) fan bake. Grease a 26 cm (10½ in) cast-iron skillet.
- In a stand mixer, beat butter and both sugars until smooth. Add egg and vanilla, then mix on high until pale and fluffy.
- Sift in flour, cinnamon, and baking soda. Add milk. Mix on low until just combined.
- Set aside 15 chocolate buttons for topping. Chop the rest and fold into the dough.
- Press dough into skillet and smooth to the edges.
- Bake for 25 minutes until just cooked in the centre. Press reserved buttons into the top.
- Cool for 10 minutes before serving with vanilla ice cream.
Recipe by Vanya Insull, from Everyday Comfort Food (Allen & Unwin NZ, $39.99)
Photography by Melanie Jenkins (Flash Studios)
