Instructions

  1. Melt butter in the Universal Cookware 24 cm Frypan on medium-low heat. Add brown sugar and stir to partially dissolve sugar, approx. 1 min. Remove from heat and allow to cool for 2-3 min.
  2. Beat egg and vanilla extract in a small bowl.
  3. Add flour, baking soda, salt and egg mixture to the sugar mixture in the Frypan. Stir (using a non-metallic utensil) until you have a smooth cookie dough.
  4. Press the dough down in an even layer on the bottom of the Frypan, then sprinkle the chocolate candies on top and gently press them into the dough.
  5. Cook on low heat (30%) for 10 min. without cover. Cover and continue cooking for 12-13 min.
  6. Remove cover and allow to cool for approx. 15 min. Flip onto a cutting board, then flip back on a serving plate. Allow to cool completely.

Ingredients

  • 150 g unsalted butter (±1 1/3 cup)
  • 160 g brown sugar (±1 1/3 cup)
  • 1 egg
  • 5 ml vanilla extract (optional) (±1 tsp)
  • 225 g all-purpose flour (±1 1/2 cups)
  • 2 ml baking soda (±1/2 tsp)
  • 2 ml salt (±1/2 tsp)
  • 70 g sugar coated chocolate candies (±1/3 cup)

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Universal Cookware Fry Pan 24cm

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