Biscoff lovers, this one's for you 🤩 We're in love with this biscoff chocolate chip cookie skillet by @cookedbyclauds
Ingredients 11
300 g unsalted butter, melted
225 g brown sugar
75 g white sugar
3 eggs
1 tbsp vanilla essence
400 g plain flour
1 1⁄2 tsp baking soda
1⁄2 tsp baking powder
1 tsp salt, plus extra for sprinkling
180 g milk chocolate bar, roughly chopped into small pieces
200 g biscoff spread
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Method 6
1. Preheat the oven to 180°C and generously grease a Chasseur 30cm Low Round Casserole with .
2. In a large bowl, whisk together the , and until well combined. Add in the and and mix together.
3. In a separate bowl, combine the , , , and . Add half of the dry ingredients to the wet mixture and stir until incorporated. Gradually add the remaining flour in small batches, stopping if the dough becomes too dry. Gently fold in the .
4. Transfer half the cookie dough to the casserole pan and pat down into an even layer, covering the entire base. Spread the evenly over the cookie dough, then top with the remaining cookie dough and pat down evenly. (Optional: Top with extra and pat into the dough).
5. Bake for about 25 minutes until the edges are golden brown and slightly pulling away from the pan. The centre should be risen but still quite soft to touch. Sprinkle with a generous pinch of flakes.
6. Allow to cool for 10-15 mins. Best served warm with ice cream.