Black Forest Skillet Cookie
Have you ever tried doing a skillet cookie, she asked.
Well no, actually I hadn’t, and was kicking myself that I didn’t think of it sooner. It seems almost a logical conclusion to reach, from skillet cakes to cookies. I suspect skillet cookies are the ultimate lazy but impressive dinner party dessert, brought to the table in all it’s piping hot glory, and served straight from the pan.
Try baking your favourite chocolate chip cookie recipe in a skillet by pressing the cookie dough into the skillet and baking for about 30 minutes or until just set. A standard chocolate chip recipe yielding roughly 24 cookies should be sufficient for a large 9 inch skillet. Or try my recipe below, which is based on Matt Lewis and Renato Poliafito’s Black Forest Chocolate Cookie recipe as appears in Baked.
This skillet version of their cookie is best described as an amplified version of a brownie. A brownie cookie on ‘roids, if you will, with a crackingly good crust (my favourite part of any brownie) and slightly oozy interior (especially if you dig in while it’s still warm). Serve with vanilla ice-cream if you have no hips to speak of and would like some.
Black Forest Skillet Cookie :
220g dark chocolate (70% cocoa)
75g unsalted butter
85g brown sugar
120g caster sugar
3 eggs
1 teaspoon vanilla extract
55g plain flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
80g dark chocolate chips (60% – 70% cocoa)
80g milk chocolate chips
80g dried sour cherries (or dried cherries/cranberries)
Preheat the oven to 175’C. Arrange a rack on the lower third of the oven.
Sift the flour, baking powder and salt together into a bowl and set aside.
Melt the 220g dark chocolate and butter together in a bowl over a bain-marie (or in the microwave). Stir and set aside to cool.
In an electric mixer, whisk the eggs and sugars on high speed until the mixture is pale and thick. Add the vanilla extract and cooled chocolate mixture and beat until just combined.
Fold the flour into the chocolate/egg mixture, then both the chocolate chips and dried cherries.
Scrape the mixture into a 7 1/2 inch skillet (if your skillet is larger or smaller, adjust baking time accordingly) and bake for 30-40 minutes, or until the edges are well browned and the top is set. Transfer to a wire rack to cool. Serve straight from pan.
Tags: chocolate, cookies, sour cherry, vanilla
Anita said,
August 25, 2010 @ 10:18 pm
I have never used a skillet to make a cake or brownie or biscuit… Your black forest cake looks like a lovely brownie, with a crispy top and fudgey centre
Malin said,
August 26, 2010 @ 7:58 am
A cookie-brownie! Why haven’t I thought of that either? I’m always on the look for lazy desserts! 😉 And that crust looks so inviting! I just wanna crack my way into the oozy interior…
bake in paris said,
August 26, 2010 @ 8:05 pm
My eyes are simply enjoying your photos…. the lumpy top gives a whole imagination of how delicious the interior underneath is. Thumbs up 🙂
Sawadee from bangkok,
Kris
bake in paris said,
August 26, 2010 @ 8:06 pm
My eyes are enjoying the photos so much. The lumpy top gives a whole imagination of how delicious the interior underneath is. Thumbs up!
Sawadee from Bangkok,
Kris
deeba said,
August 26, 2010 @ 11:21 pm
How absolutely inspiring Y!! This is gorgeous! A skillet cookie? Who would have thought it possible; not me! Love it!
arfi said,
August 27, 2010 @ 10:32 am
that is just briliant!!
Zita said,
August 28, 2010 @ 1:10 am
I’m just loving this new habit of mind baking with my skillet pan… btw my hips quit talking a long time ago 😉
Linda V said,
August 28, 2010 @ 3:10 pm
Hmmm skillet cookie or brownie, oozy warm middle, sounds great.
Susan said,
August 31, 2010 @ 12:53 am
Devastating! For extra Black Forest goodness I plan to throw in a handful of coconut and a handful of pecans when I try this.
vanillasugar said,
August 31, 2010 @ 1:02 am
so this is what you do when you’re pressed for time? i love it. one giant cookie for mankind!
Hannah said,
August 31, 2010 @ 2:16 am
This looks incredible. I am wondering how a similar feat could be accomplished with raw cacao & no sugar/wheat/butter/eggs – and the use of a dehydrator instead on an oven…
H 🙂
Shaheen said,
August 31, 2010 @ 2:41 am
You’re such a genius! This is such a cool idea. Love it, Y! You rock.
Patty said,
August 31, 2010 @ 5:05 am
Can you put the measurements in cups, ounces? thx
Y said,
August 31, 2010 @ 7:12 pm
Hi Patty,
Apologies for not having my recipe in cup measures and oz. Here is the original cookie recipe from the Baked cookbook. Use only half the quantities if you want to fit it into a similar sized skillet as above.
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces dark chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into 1-inch pieces
6 large eggs
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) white chocolate chips
1 cup (6 ounces) dried cherries
Jessica said,
September 2, 2010 @ 2:18 am
I am so drooling right now! I don’t have a cast iron skillet, but I think I’ll try this in a pie pan. It looks so yummy, can’t wait to try it. Delicious!
Pretty. Good. Food. said,
September 2, 2010 @ 3:47 am
Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
I recently launched my own blog, I’d love for you to check it out and let me know what you think! 🙂 Thanks!
http://www.prettygoodfood.com
Paula said,
September 6, 2010 @ 5:40 am
wow… full of chocolate 🙂
Caitlin said,
September 7, 2010 @ 9:34 pm
Um, yes I would like some hips, if they come with oozy cookie & ice cream. And I love the flavors in black forest – fiance doesn’t so it’d be all mine 🙂 (And seriously, what self-respecting person doesn’t like dried sour cherries?)
PS Hope we can chat soon – I have something to tell you 🙂
Brittany said,
September 13, 2010 @ 9:31 pm
This looks really awesome. I love the brownie-ish topping, so good with a bowl of icecream, me thinks.
catty said,
September 15, 2010 @ 2:22 am
oh WOW so this is basically like a giant cookie?? I LOVE the idea why didn’t I know about this before??? Just found your blog by the way, I love it 🙂
Scott at Real Epicurean said,
September 18, 2010 @ 2:09 am
Hard not to be inspired by this. And cherries work *so* well with dark chocolate…
delicieux said,
September 19, 2010 @ 6:52 pm
Wow, this looks fantastic! I’ve never thought of making cookies in a skillet, but I will so have to try this!!
Shirley@kokken69 said,
September 24, 2010 @ 2:38 am
Another skillet cake! I have been so inspired by your earlier skillet creations that I found myself surfing the net for a nice skillet pan…. My priorities are all wrong, I know…:p
Maybelles mom said,
September 28, 2010 @ 9:51 pm
What no DB? Giant brownie is pretty good.
Maria said,
September 30, 2010 @ 10:13 am
That looks divine! So chocolatey and sweet … will definitely try some time soon.
Suzanne said,
October 5, 2010 @ 8:57 am
Oh my, that looks sinfully good!
Brittany said,
October 10, 2010 @ 7:46 pm
I love skillet cakes. They always have the best texture. Unfortunately I don’t have a skillet; so I’ll just have to admire your creations instead 😉
Spencer @ Moo-Lolly-Bar said,
October 18, 2010 @ 3:44 pm
I’m ashamed to say I have never had a skillet cake (knowingly at least) but I will have to as your picture looks amazing!
Justcakegirl said,
October 29, 2010 @ 2:46 pm
ooooooooooo this is so wonderfull :)))
Sonia{7spice} said,
October 31, 2010 @ 10:45 pm
This is wonderful idea of cookies. May I ask what kind of skillet did you use here? A non-stick or cast-iron one? I’m tempted to try this now. Thanks! 🙂
Stephanie said,
November 1, 2010 @ 4:44 am
I want to run out and buy the ingredients for this but first I need to get a skillet! Thank you for sharing this!
Y said,
November 1, 2010 @ 10:28 am
Hi Sonia{7spice} , I used a cast-iron skillet, but you can use either, as long as it’s oven safe.
Sonia{7spice} said,
November 1, 2010 @ 12:11 pm
Hi Y, thanks for your reply. I’ve recently bought a cast-iron skillet but it’s different from yours. I love yours as it’s perfect size. Where did you buy yours? I live in Melbourne so I may find it here. Sorry for bothering you much. Many thanks! 🙂
Y said,
November 1, 2010 @ 12:14 pm
Sonia{7spice} : It was awhile ago, so I’m a bit hazy on details. It was a kitchen store here in Sydney, but I’m sure you can get a similar one in Melbourne. Maybe a place like Essential Ingredient would have it.
Sonia{7spice} said,
November 1, 2010 @ 12:19 pm
I’ll look at Essential’s store when I visit next time. Thank you! 🙂
TESOL Certification said,
November 5, 2010 @ 1:19 pm
Wow! This cookie is very mouthwatering! Gotta have those!! Just beautiful!
Christmas Sweets said,
November 26, 2010 @ 9:52 am
Oh.my.gosh. This is a very delectable recipe. Chocolate all over and it’s black forest? I’m pretty sure this is the best cookie ever! Wish I could have some right now. 🙁