You wont catch me dead in a restaurant on Valentines day, as much as I enjoy eating out it really has to be the worst day of the year to do so – the overcrowding, the predictable, overpriced set menus, the air of awkward forced romance… No, a delicious meal at home with a bottle of wine (and/or some cocktails) is where it’s at; although what with having not one but two birthday parties to attend the day before Valentines, in all likelihood my partner and I will both be too tired and hungover to want to cook… but if anyone happens to want to come cook for us then this mini nutella stuffed chocolate chunk skillet cookie is what I want for dessert.
Crispy and chewy around the edges and soft and gooey in the middle, like all the best cookies are; this one goes over the top with a layer of nutella in the middle. Served while still warm from the oven with a generous dollop of ice cream and an extra drizzle of warm nutella, this dessert is sheer, unadulterated indulgent pleasure, perfect for sharing with a loved one come Valentines day; no need for plates, just dig straight in to the skillet; because really, why create extra washing up? I say that it serves two, it does – VERY generously, you may have leftovers (what a tragedy… it can be refrigerated and re-warmed, or is also good eaten cold), or who knows, there may be three or four of you for Valentines….I’m not one to judge 😛
Also, when I say “warm from the oven”, I don’t mean straight out of the oven… you gotta give the cookie fifteen minutes or so to cool before you dig in (if you can wait that long…), so that you don’t risk burning your mouth with molten nutella…that would not make for a good Valentines Day. I baked mine in a 6 inch cast iron skillet, but you can use a pie dish or cake tin if you don’t have one.
- 55g (1/2 stick) softened salted butter
- 40g (1/4 cup) light brown soft sugar
- 35g (scant 3tbsp) caster sugar
- ½ tsp vanilla extract
- 1 large egg yolk
- 90g (3/4 cup) plain flour
- ¼ tsp baking powder
- 75g (2.75oz) dark chocolate, chopped into chunks (or use chocolate chips)
- 3 tbsp nutella
- Preheat the oven to 180C/350F/gas mark 4. Grease a 6in cast iron skillet.
- Beat the butter and sugars together with an electric mixer until pale and fluffy. Add the egg yolk and vanilla extract and beat again until pale.
- Add the flour and baking powder and mix until it forms a dough, then tip in the chocolate and mix until evenly distributed.
- Spread about half of the mixture across the base of the skillet, pressing it out with your fingers, so that it is completely covered in a thin layer of dough.
- Spread the nutella on top of the dough using the back of a spoon, leaving a 1.5cm border of cookie dough around the edge.
- Use your fingers to flatten pieces of the remaining cookie dough and press them on top of the mixture in the skillet, try to press them together to create an even layer and make sure that the nutella is covered.
- Bake the cookie for 15-20 minutes until golden and crispy around the edges, the middle should still be a little soft but it will firm up as it cools. Allow the cookie to cool for at least 15 minutes before serving, topped with a dollop of ice cream and a drizzle of warm nutella.
I am sharing these with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday hosted by Ginger And Bread and Cooking With A Wallflower, Foodie FriDIY, Foodie Friends Friday, Friday Favourites and Friday Features