Ingredients
Egg-free, Nut-free 
15 minutes preparation time (+ chilling) + 20 minutes cooking time (+ resting) 
8-10 Skillet Cookie
- 200ml (180g) extra virgin olive oil, plus extra for greasing (I've used GAEA Planet Extra Virgin Olive Oil)
- 80ml cold water
- 200g brown sugar
- 1 tablespoon vanilla paste or extract
- 1 tablespoon sweet white miso (shiro miso) - optional, but it adds a delicious savoury depth
- 340g plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 100g dark chocolate, roughly chopped
- 100g milk chocolate, roughly chopped
- Flaky sea salt, for sprinkling
To Serve
- Vanilla ice cream
- Good-quality extra virgin olive oil
Method
- Mix the wet ingredients: In a large bowl, whisk together the 200ml extra virgin olive oil, 80ml cold water, 200g brown sugar, 1 tablespoon vanilla and 1 tablespoon miso until smooth and well combined.
- Add the dry ingredients: Add the 340g flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt and the chopped dark and milk chocolate. Mix until just combined.
- Chill the dough: Grab a 26cm cast-iron skillet or ovenproof baking dish. Press the dough in evenly, then cover and chill for at least 2 hours, or up to 48 hours.
- Bake: Preheat the oven to 180°C/350°F. Sprinkle the dough with a pinch of flaky sea salt and bake for 20 minutes, until golden at the edges and still soft in the centre.
- Rest: Let the cookie rest in the pan for 15 minutes. It will firm up slightly as it cools.
- Serve: Scoop into bowls, top with a scoop of vanilla ice cream and finish with an extra drizzle of good-quality extra virgin olive oil.
NOTES
- Make ahead: This is a great dessert for entertaining. Press the dough into the pan a day or two ahead, keep it covered in the fridge, then bake just before serving.
- Leftovers: Store any leftover cookie covered in the fridge. Once chilled, it firms up and slices neatly into little cookie squares.
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