1 Pan Skillet Cookie with Dark Chocolate Chunks
This huge, chocolatey cookie can be made in any galley and will keep the deck hands happy! Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.
Ingredients
1 stick Butter
½ cups Granulated Sugar
½ cups Light Brown Sugar
1 teaspoon Pure Vanilla Extract
1 whole Egg
1-½ cup All-purpose Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
1 cup Semi-sweet Chocolate, Cut In Chunks
First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.
Next, heat your cast iron skillet and melt the butter. Jaime’s recipe was made for an 8-inch skillet, but I don’t have one in my possession. My skillet is very large, so I actually doubled the recipe and it worked perfectly. So yes, I made an even bigger cookie.
Add your sugars.
Mix until caramelly and smooth.
It should look like this! Remove the skillet from the heat and let sit for a few minutes. You don’t want it to be hot, but it should still be a bit warm.
Then whisk in your egg and vanilla extract.
Stir in your dry ingredients. It may take a few minutes to come together, but keep stirring.
We have a batter!
Fold in all of your chocolate. Well, all of your chocolate that you didn’t eat already.
Then toss that skillet in the oven and watch the cookie work its magic. It should be a little soft on the inside and a bit golden on the edges when you bring it out.
While it’s hot, top it with ice cream! I know. This just keeps getting crazier.
Then dig in. I’d love to tell you that I cut this into beautiful slices on pretty little places but um … we definitely dug in with forks. And spoons. This melty, gooey and chewy cookie is never leaving my recipe box. It’s fabulous!
Thanks to tastykitchen.com for the inspiration.
