Giant Skillet Cake (No-Bake Cookie)

Ingredients

• 200 g Unsalted butter (At room temperature, cut into cubes)
• 150 g White sugar (Granulated sugar)
• 1 Egg (At room temperature)
• 250 g All-purpose flour (Sift before use)
• 100 g Dark chocolate chips (Choose at least 70% cocoa)
• 1 c. à café Vanilla extract (Optional, for extra flavor)
• 1 pincée Salt (Enhances the chocolate flavor)

Instructions

1. Prepare the dough

   In the bowl, cream the softened butter with the sugar until the mixture is pale and fluffy. Add the egg, vanilla extract and mix. Fold in the sifted flour, salt, and finally the chocolate chips.

   Time: PT10M

2. Rest the dough

   Let the dough rest for 5 minutes at room temperature so the flour hydrates slightly.

   Time: PT5M

3. Heat the skillet

   Place the non-stick skillet over low heat and let it warm for 2 minutes. The skillet should be hot but not smoking.

   Time: PT2M

   Temperature: feu doux

4. Pour the dough

   Drop the dough into the hot skillet, spread it lightly with the spatula to form a disc about 3 cm thick.

   Time: PT3M

   Temperature: feu doux

5. Cook the first side

   Let it cook for 10 minutes without moving. The bottom should turn golden and the center start to set.

   Time: PT10M

   Temperature: feu doux

6. Flip the cookie

   Using a large spatula, gently flip the cookie and cook the other side for 7 minutes until it is also golden.

   Time: PT7M

   Temperature: feu doux

7. Rest and serve

   Remove the cookie from the skillet, place it on a rack and let it cool for 5 minutes before cutting into 8 pieces.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Vegetable margarine
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Egg: Applesauce (½ cup), Mashed banana
• Instead of All-purpose flour: Whole-wheat flour, Gluten-free flour
• Instead of Dark chocolate chips: White chocolate, Milk chocolate
• Instead of Vanilla extract: Vanilla sugar
• Instead of Salt: Sea salt

Equipment Needed

• Large mixing bowl
• Spatula or wooden spoon
• Non-stick skillet (28‑30 cm diameter)
• Large spatula for flipping
• Kitchen scale or measuring cup
• Cutting board (optional)

Critical Steps — Do Not Skip

• Cook over low heat to avoid burning the bottom.
• Flip the cookie carefully to avoid breaking it.

Chef Tips from the Video

• Use high‑cocoa chocolate for a more intense flavor.
• Lightly sprinkle fleur de sel just before serving for a savory contrast.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap each piece in plastic wrap then freeze for 2 months.

Room temperature: At room temperature, the cookie stays soft for 1 day.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator; let it come to room temperature before cooking.
• The baked cookie can be reheated for 30 seconds in the microwave to restore its softness.