This giant hazelnut skillet cookie comes from one of our food stylists Sarah Rhodes. Bake it, cut into wedges and spread with Nutella for a tasty treat!
- ¾ cup butter
- 1 ½ cups sugar
- 2 eggs
- Pinch of salt
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups finely ground hazelnuts (about 8 ounces)
- ½ cup Nutella® hazelnut spread
Preheat oven to 350˚F.
In a large 12-inch cast-iron skillet, melt the butter over medium heat. Remove from heat and, using a fork, whisk in sugar, then let cool for about 5 minutes. Whisk in eggs until combined, then whisk in the salt. Gradually add the flour, mixing with a fork until fully incorporated. Mix in the baking powder and baking soda, then mix in the ground hazelnuts. Spread the dough into an even layer.
Transfer the skillet to the oven and bake until the top has darkened slightly and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool in pan, at least 20 minutes, for the cookie to set. Cut cookie into wedges. Using a butter knife, spread wedges with Nutella and arrange on a serving platter.
