If you've been following the blog from the start, you probably know that I have a real passion for cookies! I've tried many recipes (including the amazing: mega cookie) and shared my favorites in classic cookies. Despite everything I've tested (apple pie cookies and even worms cookies!) I'm constantly searching for alternatives to see if we can find even better taste pleasures. I think my next test will be cookie shots, but this time, I wanted to test the skillet cookie.

Sabrina Fauda-Role's book (published by Marabout) really piqued my curiosity and I had a hard time choosing which recipe to try. I had a bit of the feeling of being in a shoe store, in my size and at 70% off... The ultimate vibe really!

Since I had some mixed red fruits left, I tested the cover recipe but a bit in my own style. I made a red fruits, almonds and white chocolate version. I decided to add white chocolate because since frozen red fruits are quite acidic, the sugar in white chocolate balances the taste well!

In theory, the skillet cookie is super easy to make, but I have to admit I had to try twice. I don't know if my pan doesn't have a thick enough bottom or if my stove is a bit too powerful, in any case, I burnt the first version (the bottom was charred and the top wasn't cooked, great right! :D). The second attempt was more successful even though I find the cooking remains a bit (or a pan, I'm not sure anymore) complicated. For the procedure, on the other hand, nothing could be simpler.

We start by toasting the almonds for 5 minutes over very low heat. Mix regularly to prevent them from browning too much. Toasting nuts (hazelnuts, almonds...) is an important step. It completely changes the final taste and adds relief to the nuts. If like me you tend to burn them, know that toasting works extremely well in the microwave (in 30 second bursts at full power). Once our almonds are nicely browned, set them aside in a separate container.

Second step: mix the dry ingredients: flour, baking powder, sugar and almond powder. Then add the butter to the pan (and at that moment you become aware of the amount you consume with a cookie!) and let it melt over very low heat. Off the heat, add an egg, mixing quickly to prevent it from cooking.

Put the pan back on the heat and add the dry ingredients, mixing well to get a homogeneous texture. Simply smooth the surface of the cookie and let cook for 10 minutes. Then add the fruits and white chocolate pieces, and finally sprinkle the almonds. Cover the pan and let cook for 5 minutes. Remove from heat and let cool for 15 minutes before enjoying.

My tip for a perfect unmolding: do it in two steps. First onto a plate (flipped over) and then onto the serving dish. Verdict? I still have a particular fondness for the giant cookie (for its ease of cooking and unmolding) but I admit that the skillet cookie is a good alternative, especially if you don't have an oven.

And since at Marabout, they're always so cool, I have a copy to give away to you!

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You have until March 26 at 11:59 pm!

Skillet Cookie

Camille Pâtisserie