Chocolate Mini Egg Skillet Cookie

Chocolate Mini Egg Skillet Cookie – A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven.

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This is definitely the last of the Easter baking recipes, on my part certainly. I’d forgotten how friggin’ moreish Mini Eggs were until I bought, and fairly swiftly consumed, several packets. I had to ‘re-buy’ the Mini Eggs on a couple of separate occasions to ensure enough for this blog post. Those things are evil.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

I’d been eyeing up skillet cookies on Pinterest for some time now. Then whilst wandering round our local garden centre found a Hairy Bikers skillet half price. Fate was clearly at work. I figured I’d give them an Easter feel by replacing the chocolate chips with Mini Eggs. This was a good decision. For whatever reason, baking Mini Eggs into the cookie mixture is truly bloody tasty. Honestly. I would not lie about something so pivotal. Do not scrimp on the Mini Eggs either. That would be a crying shame. It also gave my kids great delight counting how many Mini Eggs they’d gotten in their portion.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

Don’t be put off if you don’t own a skillet. You can easily make this in any ovenproof frying pan, or even a cake pan (about 8″ will be perfect). Just grease them up and the end result should be same.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

I served this cookie as pudding. It comes out the oven still a bit gooey in the middle and gorgeously soft, so spoonfuls of cookie topped with ice-cream is a fairly mega dessert. If you have some left though (really?) just let it cool and you can cut it up and eat it like normal cookie.

Ingredients

120g unsalted butter, softened
100g granulated sugar
85g soft light brown sugar
1 egg
2 tsp vanilla extract
180g plain flour
1/2 tsp baking powder
1/2 tsp salt
180g chocolate mini eggs (2 small packets)

1. Preheat your oven to 160°C (fan) / 350°F / Gas 4.

2. Grease/butter your skillet well (or ovenproof frying pan/baking tin). I used groundnut oil.

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

3. In a large bowl cream the butter and sugars. I used my stand mixer, but a hand mixer would work too. Or elbow grease. It’ll obviously just take longer. Give the mixture a good beating until it is slightly paler in colour (a good few minutes).

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

4. Add the egg and vanilla, and beat again to fully combine.

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

5. Add the flour, baking powder and salt, and stir in slowly. Then add the mini eggs. My stand mixer struggled a bit once I added the eggs, and it’s fairly industrial, so you may have to do this by hand. I wouldn’t recommend trying to stir in the eggs using a hand mixer. 

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

6. Flatten the mixture into your skillet/pan. It’s a pretty thick mixture so probably easier if you use your hands to spread it out. Try not to eat the cookie mixture (good luck ’cause it’s bloody moreish).

Chocolate Mini Egg Skillet Cookie | thehecticcook.com

7. Pop this into your preheated oven for about 25 minutes until it has turned a lovely golden colour.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

8. Remove from the oven and let rest for a couple of minutes before serving.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

You can spoon onto individual plates and top with a scoop of ice-cream, or just add the ice-cream directly to the pan and (let everyone) dig in.

Chocolate Mini Egg Skillet Cookie - A gorgeously soft and chewy cookie filled with chocolate Mini Eggs, perfect served straight from the oven | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:43]

 

The 'Best' Chocolate Chip Cookies

Crisp edge, soft chewy middle, loaded with chocolate chips, these really are the best chocolate chip cookies!

I don’t make the claim in the title lightly. I’ve made a lot of chocolate chip cookies in my time. Different recipes, all claiming to be great. I found this recipe on Pinterest, it’s from the New York Times. They claimed it was the best, and by jove, I fully agree! (I’ve changed it a smidge to suit me, but nothing drastic)

However, this does depend on what you’re looking for in your cookie. Are you looking for a lovely, crunchy edge? A buttery, chewy middle? A wealth of chocolate chips? Yes? Then these are the cookies for you! I like to think of them as the classic American chocolate chip cookie (American friends, please don’t shoot me down in flames here). Whatever you’re looking for, regardless of what you like, these are a good cookie. Make them, and tell me what you think.

Ingredients

140g unsalted butter, softened
140g soft light brown sugar
110g granulated sugar
1 egg
1 tsp vanilla extract
240g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
200g chocolate chips (or whatever you fancy; smarties, M&M’s, cranberries & white choc chips)

The Best Chocolate Chip Cookies | thehecticcook.com

1. Cream the butter and sugar together. I used my mixer for this, but you could do it with a hand-mixer, or even by hand. Creaming isn’t as important for biscuits as it is for cake. Really just give them a good old mix.

The Best Chocolate Chip Cookies | thehecticcook.com

2. Next beat in the egg and the vanilla extract.

The Best Chocolate Chip Cookies | thehecticcook.com

3. Sift the dry ingredients (flour, bicarb, baking powder and salt) into the bowl, then add the chocolate chips and give it a good mix.

The Best Chocolate Chip Cookies | thehecticcook.com

If you’re doing this by hand-mixer or by hand, you’re probably as well getting stuck in with your hands as the mixture becomes quite stiff.

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4. I tend to spoon this out of the bowl onto clingfilm and roll it into a sausage (you need a fairly big piece of clingfilm to do this), before popping it into the fridge for at least a couple of hours. The dough will keep quite nicely in the fridge for days. Or you can even freeze the dough.

The Best Chocolate Chip Cookies | thehecticcook.com

You need to refrigerate the dough before baking it, otherwise the cookies will spread too much.

The Best Chocolate Chip Cookies | thehecticcook.com

5. When you’re ready to bake the dough, preheat your oven to 170°C (fan)/325°F/Gas 3. Take the dough out of the fridge and cut it into slices.

The Best Chocolate Chip Cookies | thehecticcook.com

6. Roll each slice into a nice little ball, and lay on greaseproof paper on a baking tray. Space them nicely apart as they will spread a fair bit (even after refrigeration) once in the oven.

The Best Chocolate Chip Cookies | thehecticcook.com

7. Pop them into the oven for about 10-12 minutes. Keep an eye, as they don’t take long and you want to get them out just as the edges are starting to brown. I’m still getting used to my oven, and would say that mine are slightly overcooked (oops!).

The Best Chocolate Chip Cookies | thehecticcook.com

I got 38 cookies out of this mix (excuse the hand of an overeager 3 year old!). My cookies slightly vary in size – obviously because I’m catering for adults and children alike (ahem).  These will keep in an airtight container for at least a week – if not longer, they’ll just get a bit harder.

I hope you find these as ridiculously good as I do. Now all I’ve got to do is not eat them all….

Happy cooking!

[amd-zlrecipe-recipe:14]