My recipes often come about through a need to use up an ingredient. Like with this caramelised hazelnut and double chocolate skillet cookie.
I found a packet of hazelnuts that had been buried in the back of the cupboard and had just past its expiry date. I am the queen of leftovers and it is very rare that food gets wasted in our house. So the thought of a whole packet of nuts being thrown away spurred me into action and I decided to roast and then caramelise them.
I used them for this recipe and one for Nutella cookie cups (coming soon) and I am so glad I did. Roasting makes nuts awesome but adding a coating of homemade, simple caramel is something else.
The hazelnuts were so good that it was tough not to eat the whole lot before crushing them. Seriously moreish.
I spent the whole weekend musing about how best to use up my caramelised roasted hazelnuts.
First I thought about a pie with a chocolate crust but no, that felt like too much trouble. I wanted to use up the nuts but not wait overnight for a truffle filling to set. It was immediate gratification I was after and there is nothing quicker than a skillet cookie, so voilà, here we are.
Baked in under 25 minutes and on the table within the hour, this is my kind of dessert.
Regular readers know there is a love affair going on between me and my skillets and I’ve made cookies in them before.
We couldn’t wait so snaffled our cookie warm from the oven and it was fairly soft and crumbly. Completely cooled, it is harder with a crunch on the outsides.
If you like your skillet cookie soft or even gooey in the middle, just adjust the time in the oven and reduce the baking time by 5-10 minutes.
- 250g (1 + 2/3 cups) whole hazelnuts
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon water
- ½ tablespoon vegetable oil
- 1/4 teaspoon cinnamon
- 115g (½ cup) butter (softened)
- 100g (½ cup) brown sugar
- 1 egg
- ½ teaspoon baking powder
- 130g spelt flour
- 2 tablespoons cocoa
- 30g (2 tablespoons) chocolate (chopped or chips)
- 150g honey roasted hazelnuts (crushed)
For the hazelnuts: Pre-heat the oven to 200ºC (400ºF) and roast the hazelnuts for around six minutes on a large baking sheet. Remove from the oven and allow to cool for several minutes. Try to loosen as many skins as you can and discard them (don't worry if you don't get them all).
Heat the remaining ingredients for the caramelised hazelnuts in a pan until the mixture thickens (around 4-5 minutes). Add the hazelnuts, stir to combine and then spread them out on a tray lined with baking paper. Allow them to set and then crush them into small pieces in a food processor.
For the cookie: Pre-heat the oven to 175ºC (350ºF). Grease a medium-sized skillet.
Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until well incorporated.
Add the baking powder, flour and cocoa and mix until everything comes together. Finally, stir in the chopped chocolate and hazelnuts (retaining around 2 tablespoons to sprinkle later). Spoon the batter into the skillet and evenly spread it out. Bake for around 20-25 minutes (if you would like a soft centre, reduce this time).
Remove from the oven and wait around five minutes before melting the dark chocolate and drizzling it over along with the remaining crushed hazelnuts. Slice and serve with a dollop of ice-cream on top. Enjoy!