These Chocolate Lovers Skillet Cookies are the gooiest, most indulgent giant cookie dessert. Sinfully rich and loaded with dark chocolate, they're super easy and delicious. Top with vanilla ice-cream and caramel sauce for an impressive, fuss-free dessert.
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I've had some Lindt dark chocolates squares floating around in my chocolate jar for a while now. They came in a gift box and keep getting overlooked for the milk chocolate hazelnut ones (who doesn't love the milk chocolate hazelnut ones?). Time to do something with them and what better way to use them, than in a cookie dough! So I started to think of how I use chocolate in my recipes and came up with this; giant chocolate cookies that are so gooey, they need to be contained. In a skillet! My Chocolate Lovers Skillet Cookies are quick and easy to make and just so so decadent! And being a skillet cookie, they make such a fuss-free and super-impressive dessert.
WHAT IS A SKILLET COOKIE?
It's pretty much a giant cookie that is baked in a skillet! This means the cookie dough doesn't need to be stiff to hold it's shape -it's going to spread a lot as it bakes. I have studded mine with leftover dark chocolate pieces, which makes it extra indulgent!
A skillet cookie makes a wonderful dessert, as it comes in it's own dish, it stays hot, which means it will continue to be lovely and gooey.
SPECIAL EQUIPMENT
First up, you'll need some mini skillets! I use 13.5cm cast iron skillets that I picked up from Matchbox. They come with their own wooden tray, which makes it easier to serve (they get very hot and stay hot!). Cast iron skillets need a little love, so make sure you season them properly. If you're not sure how to do this, there's a great post on it on The Kitchn.
HOW LONG DO THEY TAKE TO MAKE?
The cookie dough recipe is ultra gooey and, while it works best when refrigerated for an hour or two, you can use it straight away if needed. By chilling the cookie dough, the chocolate flavour enhances and you end up with a fluffier, richer cookie dessert. After chilling, I just scoop it out a smoosh it into the skillet. You don't need to worry too much about spreading the cookie dough -it will spread during baking.
Once the skillet cookie has baked (12-14 minutes), let it cool for a few minutes, before serving it with ice cream and salted caramel sauce (store bought is great for a quick option).
TIPS AND TRICKS
- Remember to warn your guests that the skillet is HOT! They stay hot, which is why my Chocolate Lovers Skillet Cookies are so damn gooey and delicious!
- To ensure your Chocolate Lovers Skillet Cookies don't stick, make sure your skillets are seasoned properly
- All ovens vary, so be your own judge. I like my cookies really gooey, so I cook mine for 12 minutes. You may need a minute or so more, but don't over bake!
VARIATIONS
I have used Lindt dark chocolate pieces in my skillet cookie recipe. However, feel free to mix it up -I love the Lindt Intense range and will try using the orange or mint flavours. Any other bar chocolate would work just as well. Try pieces of Snickers, Mars, anything that grabs you!
If you love cookies and chocolate as much as my family (me, mostly!), you're going to LOVE these chocolate skillet cookies! Try pinning the recipe to your Pintrest baking or dessert board, so you can keep it handy for your next dessert!
You can also check out my Best Ever Chocolate Chip Cookies where I show you my tips and tricks for making perfect chocolate chip cookies.
I'd love to hear what you think, so please leave a comment, send me a message, or share your photos on Instagram
Chocolate Lovers Skillet Cookie
Ingredients
- 250 g dark chocolate
- 115 g unsalted butter
- ¼ teaspoon instant coffee powder
- 300 g caster sugar
- 4 large eggs
- ½ teaspoon vanilla extract
- 70 g plain flour
- ¼ teaspoon bicarbonate soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon sea salt flakes
- 150 g dark chocolate pieces extra
Instructions
- In a double boiler, melt the 250g of dark chocolate, the butter and coffee powder. Set aside to cool for 5 minutes
- Meanwhile, in the bowl of a stand mixer, beat the sugar, eggs on medium speed for 5 minutes
- Turn the mixer down to low speed and add the chocolate mixture and vanilla. Beat until just combined.
- In another bowl, combine the flour, bicarb soda, salt and cream of tartar
- Using a rubber spatula, fold the dry ingredients through the chocolate mixture, until just combined.
- Place the dough into the fridge for an hour
- Using an ice cream scoop, drop 2 scoops of cookie dough into each skillet and spread the mixture to reach the edges of the pan
- Push the extra pieces of chocolate into the dough mixture
- Bake at 180° celsius for 12-14 minutes
- When cooked (and still soft in the middle) place skillet onto a heat proof plate or tray and serve with ice cream and caramel sauce
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Harvey Deane says
She da best