This giant deep dish double chocolate skillet cookie will definitely satisfy your chocolate cravings. Feel free to share this with someone else or eat it all on your own - I won't tell!
It's been a crazy travel month for me. Last month, I drove 6+ hours to compete at Adult Sectionals (figure skating). A few short weeks later, I flew to Chicago for work and had to fly back a week afterwards for another work event. Then I competed at Adult Nationals, which was in yet another state.
I don't mind the travel, but it's just been weird that I haven't been around much. The day I was traveling to Chicago for the second time, I wanted to make sure that my husband and daughter had plenty to eat while I was gone. I baked some muffins, prepared a pierogi bake dinner for them and made this cookie.
I was so tempted to dive right into this cookie but then remembered that the skillet and the cookie were both super hot and that I would very likely burn my mouth. So, I mustered up some patience and allowed the cookie to cool down a bit before I sampled some.
This skillet cookie was phenomenal - the edges were crispy and the middle was soft and chewy, just like a cookie should be. I used two types of baking chips (semi-sweet and salted caramel) and liked how the salted caramel made the flavors more intense. Plus, the cookie didn't end up too sweet.
If you're looking for a satisfying and easy to make chocolate dessert, this is it!
Double chocolate skillet cookie
- 6 Tablespoons unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 Tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 and 1/2 cups baking chips of choice (I used a blend of semi-sweet and salted caramel)
Preheat your oven to 350 degrees F. Generously grease a 10" cast iron skillet (if you don't own one, you can use a round baking pan - just make sure you grease it well).
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla and mix well.
Add in the cocoa powder, baking soda and salt and mix thoroughly. Turn the mixer down to low and gently add in the flour and mix until just combined.
Turn the mixer off and fold in the chocolate chips by hand. Save a few to sprinkle on top after the cookie is done baking.
Transfer the batter to your prepared skillet and smooth out the top (I used an offset spatula). Bake in your preheated oven for 20-22 minutes or until the center is just about set. The cookie will continue to cook and will firm up.
Allow the cookie to cool before serving. Top with ice cream, whipped cream and any additional sauce you might like (chocolate or caramel syrup, or even fresh berries would be good).
Leftovers should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Yield: One 10" cookie; about 8-12 servings, depending upon how large you slice them
Source: the view from great island