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Carlota Fariña


Cookie gigante en skillet

I’ve had an iron skillet for a few months now and it’s so cool I wonder why I didn’t buy one before. I love cooking with it, because it’s so convenient and comfortable, and I’m particularly fond of preparing desserts with it, like this Dutch Baby Pancake that I posted last Christmas. A few days ago I decided I wanted to try a skillet cookie.

I’ve prepared many cookies the classic way in the past, but I’d never attempted cookies using a skillet. After seeing the results I think I’ll definitely be preparing more cookies this way in the future.

The giant cookie came out perfect, super tender in the center, crunchy on the edges and with a very intense chocolate flavor. This cookie was so delicious it only lasted about 24 hours! Also, I topped it with vanilla ice cream.

Skillet cookie


300 gr (2 cups) chocolate chips

290 gr (2 cups) spelt wheat (or normal wheat if you prefer)

230 gr (1 cup) unsalted butter, at room temperature

180 gr (7/8 cups) raw cane sugar or brown sugar

2 big eggs

1 tsp vanilla extract

1 tsp salt



Preheat oven to 190ºC (375ºF). In a bowl, mix the flour (previously sifted) and salt. Add the butter, sugar and vanilla extract. Mix them well until you obtain a creamy dough. Now add the eggs, one by one, and then the chocolate chips.

Preheat the skillet over medium heat with a teaspoon of butter. Move around in circles so that it covers the bottom of the skillet completely. Now add the dough and flatten it. You can add more chocolate chips on top if you want. Bake for about 15 minutes. Remove from the oven the skillet cookie and then serve with vanilla or any other ice cream flavour.

Buon appetito!



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