Chocolate Salted Caramel Skillet Cookie
This share cookie is the ultimate crowd pleaser. It marries the delicious flavours of Valrhona Guanaja 70% chocolate, with Salidou Salted Butter Caramel Sauce and is crowned with a generous dollop of indulgent cream by Isigny Sainte-Mère Cream & Calvados, making this a decadent festive treat to share with friends.
- 125g unsalted softened butter
- 1/2 cup brown sugar
- 1/3 cup white sugar
- generous pinch sea salt
- 1 Norohy Madagascan vanilla bean pod slice pod in half, scrape seeds
- 1 cup self raising flour
- 1/2 cup plain flour
- 1/4 cup full cream milk
- 1/2 cup Valrhona Guanaja 70% Chocolate Feves - chopped plus extra to decorate top of cookie
- 3-4 tbsp Salidou Salted Butter Caramel Sauce
- Isigny Sainte Mère Crème & Calvados to serve
Preheat oven to 180C
Cream butter and sugar/s in a large mixing bowl until combined.
Add vanilla seeds along with a generous pinch of salt.
Add the flour/s and milk (as needed) to bring the dough together.
Knead together into a ball and press into a 20cm pan or skillet.
Sprinkle chocolate feves on top. Spoon a few tablespoons of the caramel sauce around the feves.
Bake cookie in the oven for 20 mins at 180C, or until the edges are golden and caramel is bubbling.
Remove from oven and immediately add a few more chocolate feves on top for decoration whilst the cookie is warm.Â
Serve warm with a generous dollop of Crème & Calvados on top. Swirl through an extra tablespoon of salted caramel sauce for an extra luxurious touch.