Skillet cookies have more than one use around here. Not only do they satisfy any major sweet craving handily, they are also cooked in my cast iron skillet, which apparently can help with iron intake. Dark chocolate also happens to be high in iron, so this extra-chocolately jumbo cookie is really a health investment.
My iron levels have been plummeting to embarassingly low levels this pregnancy, and some days it takes all the energy I can muster just to keep from shattering into a thousand tiny, crying pieces as a result of needing to get gas, make dinner, or pour a cup of juice.
Combined with a disturbing and dismal semester focused on human rights violations such as genocide and random beheadings, followed by a class on prostitution in Canada and the associated experienced guest lecturers, I’m not trying nearly as many new recipes as I’d like to be, and have been happily relying on my sweet mom and her rhubarb to pull us through :)
So, I’ve multiplied the amount of iron supplements I was taking in hopes of staying awake slightly more often, and the other day when I had five minutes of energy I directed Carl to the vacuum cleaner and broke out my cast iron skillet to see what I could do about a massive chocolate craving. I probably should have made a steak, but who are we kidding – all that money I’m spending on iron? I only have enough left for chocolate :)
I adore skillet cookies, and this one was inspired by the fact that we had only cookies ‘n’ cream ice cream and that just didn’t seem to go with a classic chocolate chip cookie or a peanut butter skillet cookie. The recipe is adapted from my cousin Ashley’s award-winning double chocolate cookie recipe, and it adapted verrrrry well, if I do say so myself. It’s half chewy cookie with slightly crisp edge, half fudgy brownie, and alllll melty, chocolately goodness.
Ice cream of some kind is mandatory here.
It only takes 10 minutes (less if you’re an experienced baker) and one pan to make this beauty – make it tonight and enjoy with someone you love :) If you don’t have a cast-iron skillet, not to worry! The ingredients can just as easily be mixed in a saucepan and transferred to an 8″ cake pan or square baking dish. You’re gonna loooove this, I know it.
- ½ cup butter or hard margarine
- 1 cup granulated sugar
- ⅓ cup + 1 Tbsp cocoa powder
- 1 large egg
- 1 Tbsp vanilla
- 1 cup all purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- 1 cup chocolate chips or chunks
- Preheat oven to 350 degrees.
- In oven-proof 8" skillet, melt butter over medium-low heat. With a wooden spoon, stir in sugar and cocoa until dissolved.
- Remove from heat and stir in vanilla and salt. Quickly stir in egg, then add flour and baking powder and stir until combined. Stir in chocolate chips.
- Bake for 16-18 minutes, until edges are set and centre is just set.
- Let sit 5 minutes before slicing or scooping to serve. Serve warm with ice cream.
- Leftovers can be stored in an airtight container at room temperature for up to 5 days.
This cookie is entered in the EatInEatOut Christmas in July Cookie Contest!