This novelty sized Choc-Chip Cookie is the simplest dessert to bring along to your next dinner party as it’s all made in the one skillet. Outrageous!
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This novelty sized Choc-Chip Cookie is the simplest dessert to bring along to your next dinner party as
it’s all made in the one skillet. Outrageous!
1 tablespoon rice malt syrup
1 teaspoon vanilla extract
2 cups almond meal
1 teaspoon baking powder
pinch sea salt
50g 85–90% dark chocolate, roughly chopped
thickened cream, to serve
Preheat the oven to 180˚C/350˚F/Gas Mark 4.
Place a small skillet on the stove on low-medium heat. Add in butter, rice malt syrup and vanilla and stir until melted together. Remove from the heat and allow to cool slightly.
. Crack egg into skillet and lightly whisk with a fork to combine. Add in almond meal, baking powder and sea salt and stir until you form a batter. Fold through the chocolate pieces.
Flatten the mixture around the skillet with a spatula. Place in the oven and cook for 15 minutes, until very lightly brown on top
Once cooked, remove from the oven and serve immediately with thickened cream.