Sunrise's Singing Baker Reveals Giant Skillet Cookie Recipe with Buttercream
On a recent episode of Sunrise, Elliot Styche, widely known as The Singing Baker, captivated audiences by demonstrating how to create a delightful and shareable dessert. This thick and gooey chocolate chip cookie is baked entirely in one pan, making it both convenient and impressive for gatherings. Finished with piped vanilla buttercream and personalised messages, it's a treat packed with love and perfect for any occasion.
Ingredients for the Skillet Cookie
- 190g plain flour
- 160g almond meal
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp fine salt
- 250g unsalted butter, softened
- 180g brown sugar
- 180g caster sugar
- 2 large eggs, room temperature
- 2 tbsp vanilla bean paste
- 350g milk chocolate chips (or a mix of milk and dark chocolate)
Ingredients for Vanilla Buttercream
- 150g unsalted butter, softened
- 300g icing sugar, sifted
- 1 tsp vanilla extract or vanilla bean paste
- 1–2 tbsp milk or thickened cream
To Finish
- Flaky sea salt
Method for Baking the Cookie
- Preheat your oven to 170°C fan and lightly grease a 28cm oven-safe skillet.
- In a large bowl, whisk together the plain flour, almond meal, baking powder, bicarbonate of soda, and salt. Set this dry mixture aside.
- In a separate bowl, beat the softened butter, brown sugar, caster sugar, eggs, and vanilla until the mixture becomes pale, light, and fluffy.
- Gently fold the dry ingredients into the butter mixture until just combined, then stir through the chocolate chips.
- Press the cookie dough evenly into the prepared skillet, smoothing the top lightly without compacting it too firmly. Sprinkle lightly with flaky sea salt.
- Refrigerate the skillet for 20–30 minutes to help control spreading and create a thicker cookie; this can be extended overnight if desired.
- Bake for 30-35 minutes, or until the edges are golden and the centre is still soft with a slight wobble. Allow the cookie to cool completely in the pan before decorating.
Method for Vanilla Buttercream
- Beat the softened butter until it turns pale and creamy.
- Gradually add the sifted icing sugar, beating well between each addition to ensure a smooth texture.
- Incorporate the vanilla and 1 tablespoon of milk or cream, then beat until the mixture is smooth and pipeable. Add a little more liquid if needed to achieve a soft piping consistency.
- Transfer the buttercream to a piping bag fitted with a star or round nozzle for decoration.
Decoration and Serving
Pipe the vanilla buttercream around the edge of the cooled cookie and add personalised messages or designs as desired. Slice and serve at room temperature, making it an ideal dessert for sharing with friends and family. This recipe not only offers a delicious treat but also showcases Elliot Styche's creative baking skills, as seen on Sunrise.
