Can you think of anything more delicious than a warm chocolate cookie topped with ice cream and raspberries?! I certainly can’t. This is my idea of the perfect dessert.
Last week, I shared my favorite casual date night foods to make, but this week, I wanted to share something extra special.
The best part about it is that you get the deliciousness of cookies without the extra work of separating dough – just spread it into a cast iron skillet and enjoy straight from the pan.
This is an amazing dessert to make for Valentine’s Day – the addition of raspberries or strawberries gives the dessert a festive pop of color. It would also make a fantastic alternative to a birthday cake.
I recommend using a 10-inch cast iron skillet.
I use chocolate chunks for extra chocolatey deliciousness, but if you have chocolate chips on hand, those work too.
Don’t skip buttering the skillet – it not only creates a buttery crust, but also prevents sticking, which allows for easier and quicker consumption, and we all know that the faster one can enjoy a skillet cookie, the better! 😉
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Double Chocolate Chunk Skillet Cookie
- 1/2 cup unsalted butter softened
- 1/4 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon brewed coffee or water
- 1 cup all-purpose Flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup semi-sweet chocolate chunks
- vanilla Ice cream, to serve
- fresh raspberries, to serve
- In the bowl of an electric mixer, beat butter with sugars until smooth. Add egg and beat until light and fluffy, about 3 minutes; stopping to scrape the bowl if needed), then add vanilla.
- In separate bowl, combine flour, cocoa powder, baking soda and salt. Add dry mixture to butter mixture until blended. Stir in chocolate chunks. Refrigerate for 30 minutes before baking.
- Preheat oven to 350°F. Transfer cookie dough to buttered skillet – press evenly. Put into a preheated oven and bake until golden brown and edges are set, around 35 to 40 minutes. Do not over cook. remove from oven and let cool 10 minutes before serving.