Recipe details
Ingredients
- 55g melted butter
- 1 egg
- 50g dark brown sugar
- 50g caster sugar
- 70ml whole milk
- 1 tbsp treacle
- 1 tsp ground ginger
- 1/2 tsp mixed spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 120g plain flour
- 1/2 tsp bicarbonate of soda
- 75g chocolate chips
To serve: Ice cream, ginger bread men, crushed ginger biscuit.
Instructions
- Pre heat your oven to 170ºc and grease a 20cm skillet pan.
- In a medium mixing bowl combine the flour, spices and bicarbonate of soda. Put to one side.
- In another bowl combine the melted butter, sugars, egg and milk. Stir until combined.
- Add the treacle and briefly whisk through.
- Fold in the flour until just combined - don’t over mix.
- Then lastly stir through the chocolate chips.
- Pour into your skillet pan and smooth over with the back of a spoon.
- Bake for 15 minutes and serve with ice cream, gingerbread men biscuits and a sprinkle of gingerbread crumbs!
Top tips for the perfect skillet cookie:
Use the right skillet: A well-seasoned cast-iron skillet works best for even heat distribution and a golden, crisp edge. If you don’t have cast iron, a heavy, oven-safe skillet will do. I found this one in TK Maxx and it works perfectly.
Don’t overmix the dough. Once you combine the wet and dry ingredients, mix just until incorporated to keep the cookie soft and tender.
Spices are key. Adjust the spice levels to your taste by adding a touch more cinnamon, nutmeg, or even cardamom to boost the gingerbread flavour. I love a fiery gingerbread so tend to go heavier on the gingerbread!
Keep an eye on bake time. Since skillets retain heat, remove the cookie from the oven when the edges are set and the centre is slightly underbaked. It will continue to cook as it cools . . . the squidgy centre is unbeatable!
Serve warm for the best experience! Give everyone a spoon and dig in . . . straight from the skillet with a scoop of vanilla ice cream or a drizzle of caramel sauce.
