Guylian Chocolate Chip & Hazelnut Skillet Cookie
This chocolate and hazelnut cake is an easy and delicious recipe to make. Serve over ice, warm from the oven to maximize the deliciously gooey center and golden chewy crust and top with Guylian Sea Shell chocolates for a tasty finishing touch.
Servings: 7 people
Equipment
- Oven
- Utensils
- Skillet
Ingredients
- 325 g All-Purpose Flour
- 1 tsp Bicarbonate of Soda
- .5 tsp Salt
- 225 g Light Brown Sugar
- 125 g Granulated Sugar
- 230 g Salted Butter
- 3 Eggs ( 1 whole and 2 yolks )
- 150 g Guittard 1,000-Count Milk Chocolate Chips
- 50 g Guittard 4,000-Count Semisweet Dark Chocolate Chips
- 40 g Chopped Hazelnuts
- 10 Guylian 22-Piece Chocolate Sea Shells Original Praliné ( to decorate )
Instructions
Part 1: Skillet Cookie
- Preheat oven to 180°C/356°F. Melt the butter over a low heat, then add to the skillet and mix through the two kinds of sugar.
- Whisk the egg and yolks together before adding to the sugar butter mix, stir together until well combined.
- Add the remaining dry ingredients to the pan and stir together until a thick dough forms. Mix in the 150 g Guittard 1,000-Count Milk Chocolate Chips, and 50 g Guittard 4,000-Count Semisweet Dark Chocolate Chips then the chopped hazelnuts; follow up by flattening the dough into an even layer in the pan.
- Bake for 25 minutes until crispy and golden around the edges, but still gooey in the middle.
Part 2: Finishing Touch
- Allow to cool slightly before topping with ice cream, 10 Guylian 22-Piece Chocolate Sea Shells Original Praliné, and a sprinkling of chopped hazelnuts.