gooey cookie dough skillet

I've been trying to perfect this cookie dough skillet for a while now — tweaking, testing, eating far too many versions — but it has finally got there. And honestly? I think this might be the best dessert I’ve ever made….ever. You do have to invest in a skillet, but it is 100% worth it - so cool to serve in the middle of the table, I can’t actually tell you how excited I am to make this again!

It’s everything you want it to be: crisp edges, a soft, gooey centre, pools of melted chocolate and that perfect contrast with cold vanilla ice cream on top. Simple, indulgent, and dangerously good.

You will need 2x 6 inch cast iron skillets (I promise, it’s worth it)

Makes 2 large skillets (serves 4), takes 10 minutes prep time & minutes

Ingredients

• 200g plain flour

• 1/2 teaspoon bicarbonate of soda

• 1/4 teaspoon baking powder

• 1 teaspoon sea salt flakes

• 115g salted butter, melted

• 120g golden caster sugar

• 100g light brown sugar

• 1 teaspoon vanilla extract

• 1 large egg

• 100g dark chocolate chips

Method

1. In a large mixing bowl, combine the flour, bicarbonate of soda, baking powder and sea salt. Mix well to remove any lumps.

2. Pour in the melted butter, then add both sugars and the vanilla extract. Crack in the egg and mix thoroughly until smooth and fully combined.

3. Fold through the dark chocolate chips until evenly distributed.

4. Place the dough in the fridge to chill for at least 30 minutes (or longer if making ahead).

5. Preheat the oven to 190°C, fan setting.

6. Divide the dough into two large balls and place one in each skillet. Do not press them down — they will spread as they cook.

7. Bake for 15 minutes, until golden on the outside but still soft and gooey in the centre.

8. Remove from the oven, top with a generous scoop of vanilla ice cream, and serve immediately.