Chocolate Chip and Macadamia Nut Skillet Cookie

I don’t know where this dish originated from but if I was to guess, a lumberjack decided to put cookie dough in his cast iron pan. It’s basically the same as most cookie doughs but put into a skillet pan to help crisp the edges without drying out the middle. Serving a cookie on its own is just a snack. Serving a full baked cookie in a skillet pan, now thats a dessert! Topped with vanilla bean ice cream that slowly melts into every nook and cranny of melted chocolate, chewy cookie dough, crunchy macadamia nuts with crisp edges of cookie. What a treat!

SERVES: 6

INGREDIENTS

180 grams butter, softened
140 grams soft brown sugar
120 grams caster sugar
2 large egg, size 7 + 2 egg yolks
2 teaspoon vanilla paste
300 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
250 grams 50% dark chocolate + 150g milk chocolate, roughly chopped
140 grams macadamia nuts

TO SERVE
vanilla ice cream 
smooth peanut butter (optional)
melted chocolate (optional)

METHOD

EQUIPMENT: 16cm-diameter (roughly) ovenproof skillet pan.

Preheat the oven to 180°C.

In the bowl of a stand mixer or a hand mixer, cream butter and sugars until light and fluffy. Add the eggs, egg yolk and vanilla and mix until well incorporated. Add all the dry ingredients, half the chocolate and all the nuts. Mix to combine. Press the dough into the skillet pan and top with the remaining chocolate. Bake for 20-25 minutes or until the cookie is cooked through.

TO SERVE: Serve warm with vanilla ice cream and a swirl of melted chocolate and smooth peanut butter, if desired.