Double Chocolate Skillet Cookie

My Double Chocolate Skillet Cookie can be whipped up in minutes for all your chocolate binge pleasures. Best when hot out of the oven, topped with ice cream and attacked with a spoon, you’ll never want a hand-held cookie again…maybe. This recipe is gluten-free!

Before I begin, I have to apologize to my in-laws…I’m sorry you ate the first test of this skillet cookie. It wasn’t awesome. I wish you could’ve eaten the one I didn’t over-bake! Because that one was really awesome. Sorry.

 

I feel like I just woke up after having the flu. Muscles sore, head a bit more clear and alert than I remember it could be. You know that feeling?

I hadn’t slept in 5 nights. I was at my breaking point for sure.

Easton is teething, Canaan is feeling a need for more attention. So hour after hour, I’m woken up by crying. Then pile on top of that my husband was lying in bed, sick. The crying wouldn’t stop during the day either.

Just this incessant, un-helpable cry. I don’t know how colic moms do it. I’d lose my mind. I HAVE lost my mind.

Yesterday, the crying was making me cry. I had hit my breaking point. Glazed over, tears streaming down my face, the house so loud I was unable to hear it anymore.

Pretty sure I just tucked and ran out of my mind.

But, when it rains it pours. This morning, we ended up at the Pediatrician for another problem. But, tiny light at the end of the tunnel, they think it’ll all be ok and that within a couple days he’ll feel great again. Can someone fix mommy now too?

I know this isn’t exactly an uplifting post, but maybe it’s a tiny glimpse into why it is taking me so damn long to post a recipe? Or why days have gone by since I posted a photo on Instagram…Life has just gotten really busy and really tough, and I’m not managing it all too well. Honestly.

But here we are. Mental purge done. And we can talk about this Double Chocolate Skillet Cookie.

This recipe is actually REALLY simple. You can whip it up in minutes, bake it in 10, and be face deep in cookie all night long. As I plan to be…again.

The key to this chocolatey goodness is: do NOT over-bake the cookie. If you do, it’s trash. Just think about how you want a cookie to be: soft, gooey, warm…not dry. Ew.

I used a 9 inch cast iron skillet for this recipe, but I’m sure you could substitute a pie dish or a cake pan, I’d just watch the cookie carefully to make sure you pull it out after the top is cooked.

And what’s a double chocolate skillet cookie without ice cream?! Do it. Just do it. Because pretty much any flavor of ice cream goes with chocolate, just close your eyes, reach into your freezer, and grab one.

Let’s do this!

Double Chocolate Skillet Cookie
Recipe by Melissa @ Treats With A Twist
Based on my Gluten Free Chocolate Chip Cookies recipe
Makes one 9” skillet cookie

INGREDIENTS
6 Tbs. softened unsalted butter
½ cup coconut sugar
2 eggs
½ tsp. vanilla extract
½ cup all purpose gluten free flour (I use this one! You can also sub brown rice flour)
½ cup blanched superfine almond meal
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. kosher salt
2-3 ounce dark chocolate bar (I like to aim for 70-80%)

METHOD
Preheat your oven to 350 degrees.
In a mixing bowl (or using your stand mixer with paddle attachment) with a wooden spoon, vigorously stir together the coconut sugar and softened butter until completely combined and creamy. Add the eggs and vanilla and mix until even.
Next, add all of the dry ingredients (except the chocolate bar) and stir until a dough is just starting to form but there’s a slight amount of flours still needing to be stirred in.
Chop up your chocolate bar into chunks. Stir in the chocolate, ensuring they are evenly distributed and the dough is fully mixed together. Transfer the dough to your skillet. Spread the dough into an even layer (it may not seem like it’ll stretch, but it will!).
Bake for 10 minutes. Let cool slightly on a wire rack, sprinkle the top with sea salt.
Add a scoop of ice cream to the top and whip out your spoons! Enjoy!

NOTES
Be careful not to overbake the cookie. If the top of the middle of the cookie is cooked to the touch (ie not sticky) then it’s ready. I have baked mine to 15 minutes with grossly dry results.

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