Sunday Spoil: Chocolate and pecan nut skillet cookie

Bake up the ultimate shareable cookie … soft and chewy with crispy edges and studded with pecans and chocolate. Delicious.

Serves 8

You’ll need: 250g soft butter; 160ml soft brown sugar; 160ml sugar; 2 extra-large eggs; 10ml vanilla essence; 45ml coffee granules; 480ml cake flour; 125ml cocoa powder; 5ml bicarbonate of soda; 2ml salt; 80g dark chocolate, coarsely chopped; 80g milk chocolate, coarsely chopped; 100g pecan nuts, coarsely chopped; 250g Lancewood Mascarpone.

How to: 

Preheat the oven to 180°C. Lightly grease a 26 cm in diameter skillet pan suitable for use in the oven. 

Beat the butter, brown sugar and sugar together. Add the eggs and vanilla essence and beat in. Add the coffee granules and beat them into the mixture.

Sift the flour, cocoa powder, bicarbonate of soda and salt together and fold into the butter mixture. Add the chocolate and nuts and mix to a dough. The dough will be firm. 

Press lightly into the prepared pan. Bake for 20 – 25 minutes until crispy around the edges but still soft and gooey in the middle.

Serve immediately topped with Mascarpone.

* Recipe & image by Lancewood

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