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.

Course: Dessert

Keyword: cookies

Servings: people

Equipment

Oven
Utensils
Skillet

Ingredients

325 g Plain 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 Milk chocolate chips ( we recommend Guittard 1,000-Count Milk Chocolate Chips )
50 g Mini chocolate chips ( we recommend 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 180C/356F. 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 chocolate chips and chopped hazelnuts, then flatten 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, Guylian Sea Shell chocolates, and a sprinkling of chopped hazelnuts.