Chocolate Skillet Cookie
Skillet cookies seem to be all the rage at the moment and cooking them at the end of a meal on the Big Greenn Egg is an ideal opportunity to use your Egg to make a dessert.
Not quite a brownie, not a cake but also not a cookie really, this recipe is for something that is a hybrid of them all and equally as delicious. Gooey, warm, crispy on top….. it doesn’t get much better.
Cooking surfaces
BBQ Temperature
Ingredients
- 150g unsalted butter
- 160g brown sugar
- 1 medium egg
- 1/2 tsp vanilla extract (not essence)
- 225 g plain flour
- 1/2 tsp bicarbonate of sode
- 1/2 tsp Maldon salt
- 125g chocolate chips
Equipment
- Thermapen Professional – to test the temp of the cookie to see if it is cooked.
- Tefal Ingenio Pan Set – I use these all the time on the Egg, they are amazing. Steer clear of the cheaper knock offs, I’ve tried them and thrown them out.
Method
- Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top. Set the temp to 160°C.
- Into a non-stick pan (23cm is ideal), add the butter and sugar and cook until the butter has melted and the sugar dissolves. I use a Tefal Ingenio stainless steel frying pan with removable handle.
- Once dissolved, take it off the heat and allow to cool.
- While the pan is cooling, lightly beat the egg with the vanilla extract.
- Add the flour, bicarbonate of soda and salt to the frying pan, then add the egg mixture and stir until you have a smooth cookie batter. Stir in half of the choc0late chips.
- Press the batter down into the pan and then sprinkle over the remaining chocolate chips.
- Pop it in your Egg and cook for 25-30 minutes. I pop a Thermapen into the dough and look for a temp of 95°C at the end.
- Let it cool and then turn out onto a plate (so you don’t scratch your lovely pans trying to portion it).
- Serve warm with some delicious vanilla ice cream.
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