What’s better than a chocolate chip cookie? A bigger cookie, with bigger piece of chocolate and… why not add Nutella as well?
Doesn’t it sounds like heaven to you? Sure did to me yesterday when I stumbled upon a few skillet cookie recipes I pinned a while ago. I was looking to re-do my Perfect Original Chocolate Chips Cookie, but wanted a bit of variation. Turned out the ooey-gooey Skillet Cookie was everything I was looking for. As simple as make cookies, but you can skip the last step -spooning each cookie individually- and press the mix into an iron skillet (or any other oven proof pan).
For this recipe, I got inspired by Jenny from Gimme Some Oven (a blog I always can count on for reliable recipes & amazing cooking technique and tips) who used a recipe featured in the Picky Palate Cookbook. I tweak a few things in there but the basics are all from GSO. I love how you can get inspired from so many recipes simply by looking up your main idea/ingredient and prepare a chosen recipes according to your tastes and available ingredients. Fascinating really.
Like with any cookies, I started by creaming sugar and butter together ( my butter was in the fridge so I had to grate it for it too be a little hotter fast) until it was light and fluffy.
Added my egg and vanilla and mixed until combined. Then I incorporated the flour, once homogeneous I mixed in the chunks of chocolate until JUST combine.
After all the mixing, I pressed half the mix in a grease 9-in iron skillet and… YEP put 1/4 a cup of Nutella in the middle of the mix, and spread it over the cookie while leaving around an inch between the Nutella and the side of the skillet. You can skip this step, but I find it adds some wilderness to the cookie and some WOW factor. You could also add more Nutella, totally up to you really.
Lastly, I covered the Nutella layer with the remaining cookie dough and insured every ounce of Nutella was covered. Make sure to press down the top layer of cookie on the base one so the Nutella doesn’t accidentally spill from its nest.
Open your oven, put the skillet on a grill position in the center, and wait 20-25 minutes, or until the edge looks brown and crispy and the middle a nice golden colour.
Once it looks good, take out of the oven. Now you have the choice between waiting a good 10 minutes for the cookie to set, or cutting through it because you just can wait to taste that hot melting chocolate and those crispy brown edges. If you just can’t wait, I warn you it will collapse a bit and look slightly messy, but you can always cover it with a good portion of vanilla ice cream, which complements it perfectly.
I let you drool in private, while I enjoy this goody with a good glass of this Homemade Almond Milk, my favourite side with a cookie.