Superstar chef Al Brown is NZ's ultimate all-rounder, with a variety of beloved eateries ranging from industrial-styled casual to chic fine dining. This skillet cookie hails from Depot, an Auckland fave, dearly missed by many in lockdown. Lucky for us, we can recreate a little of Al's culinary magic at home with this drool-worthy dessert recipe.
Baked and served right in a skillet, this is more than just your average chocolate chip cookie. The result is a textural delight—crispy on top, soft in the middle, and still warm when you dig a fork in. Toasty macadamia pieces add a little crunch amongst the melty chocolate chips, and it's all topped off with vanilla ice cream which is covered in hard-shell chocolate sauce. We'll take three, please!
Makes around 18 portions and freezes well.
Making The Dough
In a mixer, add the melted butter and sugars, then beat together until smooth.
Beat in the egg and vanilla essence until combined. Sift the flour, milk powder, flaky sea salt, baking powder, and baking soda into the sugar mix. Gently bring together with a spoon to form a dough. Fold through the chopped chocolate and nuts.
Place in fridge for 10 minutes, then portion into 125 gram balls and flatten slightly
Baking The Cookies
Get a small skillet ready— no need to preheat, just make sure it’s at room temp and greased up!
Place one dough portion in the centre, and bake for 7-10 minutes at 180 degrees in the oven, until just cooked in the middle.
Add a scoop of vanilla ice cream on top, then cover it with chocolate sauce and a dust of icing sugar.