Double Chocolate Skillet Cookie
Every so often I make a recipe that is so good, like the best of the best that I say to Topher, “this is a cookbook recipe”. I’ve always dreamed of writing a cookbook, so this is my way of putting it out into the universe and publishing Gods haha! Anyway, this Double Chocolate Skillet Cookie is a “cookbook recipe” aka it’s the cream of the crop, the best of the best, and the yummiest damn thing you’ll ever taste. Topher even went so far as say it’s the best dessert recipe I’ve ever made. Did I mention it’s also gluten-free and grain-free?! Oh yeah, baby!
If you like chocolate, you’ll love this. To be honest, I was skeptical about making a skillet cookie. I’ve had a few in the past and honestly, I just didn’t understand why you’d make a skillet cookie instead of regular cookies. They were dry, too cakey, lacking in flavour, and just not as good as a regular old cookie! Well, my friends, this skillet cookie is moist, ooey-gooey, fudgy, and is the perfect cross between a fudgy brownie and a delicious double chocolate cookie.
What you need for this Double Chocolate Skillet Cookie:
Butter: to make this skillet cookie rich and fudgy.
Brown sugar: makes this skillet cookie sweet, fudgy and moist.
Eggs: bind the batter together.
Almond flour: adds flavour and substance.
Coconut flour: is absorbent and helps keeps this cookie together and not crumbly.
Arrowroot flour: helps to achieve the perfect texture.
Baking soda: makes this skillet cookie spread as it bakes and gives you a crinkly edge.
Cocoa powder: this is the first type of chocolate we’re adding.
Instant coffee: compliments the chocolate perfectly, don’t skip this ingredient. Use decaf if you’re worried about the caffeine!
Chocolate chunks or chips: makes this skillet double chocolate.
Sea salt: both in the batter and sprinkled on top brings out the sweetness. If you don’t sprinkle chocolate treats with sea salt, we can’t be friends, haha!
Note: you can use 2 cups of all purpose flour instead of almond, coconut, and arrowroot flour. This substitution means this skillet cookie is no longer gluten-free.
Note: you can use coconut sugar and maple syrup instead of brown sugar to make this recipe “refined-sugar-free”. Use 1 1/2 cups coconut sugar and 1/2 cup maple syrup.
The details
This is one of the easiest recipes ever. Start by liberally buttering an 8-10 inch cast iron skillet. I like to use a tablespoon or two of butter to ensure this cookie doesn’t stick!
Then, simply melt your butter in the microwave or on your stovetop. Pour the melted butter into a bowl and add the brown sugar. Whisk that together and then add your eggs and whisk together.
In a separate bowl, whisk together your flours, cocoa powder, baking soda, instant coffee and salt. Add this dry mixture to your wet ingredients. Stir together using a rubber spatula or wooden spoon. Add chocolate chunks or chips and stir to incorporate.
Transfer your batter to the very greased skillet and pat down with the rubber spatula to make an even layer. Bake your cookie skillet for 35-45 minutes. Err on the side of under baking your skillet instead of over baking. The sides should be crinkly and completely set and the centre may look a little gooey. The skillet cookie will continue to cook as it cools!
Serve with spoons and ice cream or if you’re feeling fancy ;) serve pieces of skillet cookie on plates with a scoop of ice cream!
Double Chocolate Skillet Cookie
Author: ElizabethServings: 6-8
Ingredients
2 tablespoons butter (for greasing skillet)
1 cup butter, melted
2 cups brown sugar
2 eggs
1 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup arrowroot powder
2/3 cup cocoa powder
1 tablespoon instant coffee
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chunks or chips
sea salt for sprinkling
Instructions:
1. Grease an 8 or 10 inch cast iron skillet with butter, be liberal with your butter, this will prevent sticking. Preheat oven to 350ºF.
2. Add melted butter to a large bowl. Whisk in brown sugar. Add eggs and whisk together until smooth.
3. In a separate bowl, whisk together almond flour, coconut flour, arrowroot powder, cocoa powder, instant coffee, baking soda, and salt.
4. Add the flour mixture to the butter mixture and stir to evenly combine. Add in chocolate chunks and stir to incorporate.
5. Transfer batter to the greased skillet and place the skillet in the oven.
6. Bake for 35-45 minutes, the sides of the skillet cookie should be set and crinkly. The centre may look a little gooey, this is what you want! The cookie will continue cooking after you take it out of the oven. Let cool for at least 10 minutes before serving. Enjoy!
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Lastly, if you make this Double Chocolate Skillet Cookie be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
