Double chocolate skillet cookie
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!
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
- 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.
Source: the view from great island