March 30, 2026

Chocolate & Pecan Nut Skillet Cookie

Serves:

Cooking Time:

< 30 min

Ingredients:

250g butter soft 160ml soft brown sugar 160ml sugar 2extra large egg(s) 10ml vanilla essence 45ml coffee granules 480ml cake flour 125ml cocoa powder 5ml bicarbonate of soda 2ml salt 80g dark chocolate coarsely chopped 80g milk chocolate coarsely chopped 100g pecan nuts coarsely chopped

To serve: 250g LANCEWOOD® Mascarpone

Method

Preheat the oven to 180°C. Lightly grease a 26 cm in diameter skillet pan suitable for use in the oven.
Beat the butter, brown sugar and sugar together. Add the eggs and vanilla essence and beat in. Add the coffee granules and beat into the mixture.
Sift the flour, cocoa powder, bicarbonate of soda and salt together and fold into the butter mixture. Add the chocolate and nuts and mix to a dough. The dough will be firm.
Press lightly into the prepared pan. Bake for 20 – 25 minutes until crispy around the edges but still soft and gooey in the middle.
Serve immediately topped with Mascarpone.