Chewy Choc Chunk Skillet Cookie

This is what you make for dessert when the Cookie Monster is coming for dinner... and by Cookie Monster, I mean me.

Chewy Choc Chunk Skillet Cookie

adapted from here

For the Cookie:

75g (1/2 cup) plain flour

Pinch of sea salt

1/2 teaspoon baking powder

200g dark chocolate, chopped 

100g unsalted butter, plus extra for greasing

3 eggs

110g (1/2 cup) dark muscovado sugar

110g (1/2 cup) golden caster sugar

1 teaspoon vanilla extract

100g dark chocolate, chopped into chunky chunks

100g toasted pecans

15g (1/4 cup) barberries

To Serve:

French Vanilla Bean Ice Cream (or your favourite flavour store bought ice cream)

Make the Cookie:

Preheat the oven to 170C.  Grease a 25cm enamel skillet with butter.  Set aside.

Sift the flour, salt and baking powder into bowl and set aside. 

Put the chocolate and butter into a heat-proof bowl and set the bowl over a pan of simmering water. Don't let the bowl touch the water.  Heat until melted.  Remove from the heat and set aside to cool.

In the the bowl of an electric mixer, put the eggs, both sugars and vanilla and beat on medium-high for about 2 minutes.  Reduce the speed to low and add the melted chocolate mixture.  Once combined, add the flour mixture and mix on low until just combined.  Turn the mixer off and add the chocolate chunks, pecans and barberries.  Fold them until just incorporated.

Spoon the mixture into the prepared skillet and bake for 35 - 40 minutes.  The top should be set, but the centre will still have a little wobble to it.  Remove from the oven, and leave it to cool completely in the skillet.  Serve in wedges with your favorite ice cream.