Chocolate Chip Skillet Cookie
This super simple one-pan Condensed Milk Cookie is too good to miss… imagine slices of soft, chewy cookies with gooey, molten chocolate chunks. Perfect served warm with a scoop of vanilla ice cream.
Servings: 6 servings
Ingredients
For the condensed milk cookies:
- 220 g unsalted butter diced
- 2 x 297g cans condensed milk
- 80 g soft light brown sugar
- 1 ½ tsp vanilla extract
- Pinch of sea salt
- 350 g plain flour
- 2 tsp baking powder
- 200 g good-quality dark chocolate roughly chopped
To serve:
- Good-quality vanilla ice cream
Instructions
- Preheat the oven to 160°C Fan.
- Put the butter into a 23cm oven-proof skillet (ideally cast iron) set over a low-medium heat and stir until melted. Pour in the condensed milk and whisk until well combined.
- Remove from the heat and stir in the brown sugar, vanilla extract and a pinch of salt.
- Sift in the flour and baking powder, then stir well until just combined - take care not to overmix. Leave to cool for 5 minutes top stop the chocolate chips from melting too much when you add them.
- Stir in the chopped chocolate until evenly distributed throughout the dough. Spread in a smooth layer.
- Bake for around 20 minutes - or until the sides are set but the middle still has the slightest wobble (remember, it will continue to cook as it stands).
- Remove from the oven and leave to stand for 5 minutes. Serve warm, straight from the skillet, topped with scoops of vanilla ice cream. Alternatively, leave to cool completely before covering and chilling in the fridge until firm. You can then cut it into deliciously chewy slices or bite-sized pieces to enjoy as a snack.
Notes
Chocolate chunks: you can use whatever chocolate you like for these Condensed Milk Cookies. I like to use dark chocolate as I think the intensity balances out the sweetness of the condensed milk perfectly. Good-quality milk or white chocolate would also be delicious - you could use a mixture of all 3 for Triple Chocolate Condensed Milk Cookies.
Make it vegan: whilst I haven’t tested a vegan version of these Condensed Milk Cookies, I am pretty sure they would work using vegan condensed milk (Carnation makes a rice and oat milk based alternative), vegan butter and vegan-friendly dark chocolate.
Serving suggestions: this is delicious served warm with scoops of ice cream (which starts to melt into the most luxurious sauce). You could drizzle with melted dark chocolate, chocolate and hazelnut spread of biscoff spread for full on indulgence! A handful of fresh berries and some toasted nuts for crunch are both a nice addition too. If you are leaving to cool and serving more conventional Condensed Milk Cookies, they are lovely with a cup of tea, coffee or American-style with a glass of milk.