I’m in love with it. I was inspired to make a skillet cookie for two reasons – one, I’d read about them before and somehow never made one; two, I was sent a cast iron pan to trial by Mark from Solidteknics.
The pan is proudly Australian made and it is built to last for generations. I love cooking in my mum’s and nan’s old pots and pans because they have character and history; they wear the marks of thousands of meals, yet continue to reliably do their job. I hope that this castiron pan will hold the same value to my kids (whenever that day comes!)
For now, thought, I’m going to be trialling more skillet cookies and other hearty Winter fare. If you’ve got any suggestions, send them my way!
Chocolate date skillet cookie
- 2 cups plain flour
- 1 teaspoon bicarb
- 170g butter, softened
- ¾ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 150g chocolate
- 50g pitted dates, chopped
Preheat your oven to 180ºC and lightly butter your pan (a well seasoned cast iron pan shouldn’t really need greasing. Cream together your butter and sugar until pale. Add in the egg, followed by the vanilla and mix well. You may need to scrape down the edges of the bowl at this point. Mix in the flour and bicarb until just combined.
Mix in half of the chocolate and half of the dates. Mix well. Scoop mixture into your skillet and flatten out to the edges of the pan. You don’t need to be neat, don’t worry, the cookie will flatten itself out. Scatter the remaining chocolate and dates over the top of the cookie ad press into the dough.
Resist the urge to over-bake it, you want it to be slightly squidgy inside, that’s part of the joy of it!
Allow to cool for 5 minutes before slicing and devouring.