White Chocolate Skillet Cookie & Raspberry Coulis
White Chocolate Skillet Cookie & Raspberry Coulis

Hello, I am Clara. Today, we’re going to make white chocolate skillet cookie & raspberry coulis recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

White Chocolate Skillet Cookie & Raspberry Coulis Recipe

White Chocolate Skillet Cookie & Raspberry Coulis is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. White Chocolate Skillet Cookie & Raspberry Coulis is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook white chocolate skillet cookie & raspberry coulis using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make White Chocolate Skillet Cookie & Raspberry Coulis:

  1. Get White Chocolate Cookie
  2. Take 65 g butter
  3. Take 90 g caster sugar
  4. Prepare 30 g dark brown sugar
  5. Take 1/2 egg
  6. Take 1 tsp vanilla extract
  7. Get 110 g self raising flour
  8. Get pinch salt
  9. Take 100 g chocolate chips
  10. Get Raspberry Coulis
  11. Get 100 g raspberries
  12. Take 1/2 juice of lemon
  13. Prepare 1/2 tbsp icing sugar

Instructions to make White Chocolate Skillet Cookie & Raspberry Coulis:

  1. Preheat the oven to 165°C (fan)
  2. Cream butter and sugar together in a large bowl
  3. Whisk the egg together with the vanilla extract and mix into the creamed butter
  4. Add the sifted flour and salt and mix until fully incorporated
  5. Break the chocolate into chunks and then stir through the cookie dough
  6. Line a 20cm skillet pan with baking paper and spread the cookie dough evenly on top
  7. Place in the oven for 25 mins, I recommend eating straight away when it is still warm
  8. Add raspberries, lemon juice and icing sugar to a saucepan and place over a high heat bringing to the boil and then reducing to a simmer
  9. Once thickened a little pass through a sieve for a smooth coulis

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