- Plain Flour x 160g
- Baking Powder x 1/2 Teaspoon
- Baking Soda x 1/2 Teaspoon
- Brown Sugar x 60g
- Granulated Sugar x 30g
- Sea Salt x 1/2 Teaspoon
- Unsalted Butter x 8 Tablespoons
- Butter (Grease Cast Iron Skillet) x 1 Tablespoon
- Milk x 1 Tablespoon
- Large Egg x 1
- Chocolate Bar x 1
- Double Cream (For Whipping) x 200ml
- Blood Orange x 1
- Rogue Espresso Martini Marmalade
Melt the unsalted butter in a pan and once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour the now browned butter in to a large bowl, set aside and let cool for 5 minutes.
Add in the egg, brown sugar, granulated sugar, and milk into the butter then whisk. In a separate bowl combine the dry ingredients: whisking together the flour, baking powder, baking soda and salt. Stir dry ingredients into wet: Combine but do not over mix. Break Montezuma chocolate into the cookie batter.
Grease a 10-inch cast iron skillet with softened butter. Spread cookie batter into the skillet evenly using a rubber spatula. Top with more broken Montezuma chocolate pieces. Bake @ 175°c for 15 minutes or until edges are slightly browned. Baking time can vary, but approximately 20 minutes max. Top with blood oranges, whipped cream and Espresso Martini Marmalade.
Recipe & Styling: @RobtheSnack