Pistachio Skillet Cookie
A recipe for a Pistachio Skillet Cookie from the cookbook, Sugar & Spice! This decadent cookie is packed with chopped pistachios and dark chocolate.
Servings 4 -6 Hearty Portions
Ingredients
- 225 grams (1 cup) salted butter
- 150 grams (3/4 cup) caster sugar
- 150 grams (3/4 cup) light brown sugar
- 2 eggs
- 350 grams (2 3/4 cups) plain flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon bicarbonate of soda baking soda
- 150 grams (5.3 ounces) pistachios roughly chopped
- 150 grams (5.3 ounces) dark chocolate roughly chopped
Instructions
- Preheat your oven to 180˚C (350˚F) fan.
- Start by browning the butter. Melt the butter in an ovenproof skillet (I used an 8 inch/20 centimeter cast iron skillet) over medium heat until it starts to foam.
- Continue to cook, stirring continuously, until it turns golden brown and releases a nutty aroma. Keep a close eye on it- you don't want it to burn!
- Carefully pour the butter into a large mixing bowl and let it cool slightly. Set aside the skillet.
- Add both the sugars to the cooled butter, whisking until smooth and well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the flour, baking powder and bicarbonate of soda until they are just combined.
- Finally, fold in the pistachios and chocolate until evenly distributed, but avoid overmixing or the warm butter will make the chocolate melt.
- Transfer the dough to the skillet, pressing it into an even layer.
- Bake for 20-25 minutes until the edges are golden and the centre is just set.
- Allow to cool slightly before digging in- enjoy it warm and gooey!