Delicious skillet cookies made with double chocolate,with crispy on sides and soft in the center.
When I was sitting bored in my kid’s pediatrician’s office, I flipped some magazine; one was Good Housekeeping and other Martha Stewart Living. While going through the book, I found an interesting recipe this chocolate-chocolate chip skillet cookie. I got hooked and wanted to try it, even though I am not a big fan of Martha and wrote down the recipe in my diary. 3 days later I tried it, it is delicious and as usual I did some of my changes.
I only have 8 inch cast iron pan, even though recipe mentioned for 10 inch pan, I used that. I can’t ask hubby to get another cast iron pan, as he is always asking whether I am using this or not. Secondly I reduced the chocolate chips, so that I can get a feel of the chocolate-chocolate chip skillet cookies. I liked this recipe because this has cocoa powder which I haven’t seen in most of other skillet cookies. Also the addition of brown sugar makes the cookies fudgy as they make baked cooked moist and soft compared to white sugar. My little guy is so excited to help that he started mixing the flour and asking me to take his picture in between.
My girl was ready to eat the cookie dough before baking. It was really hard to hold her back while taking the picture of the cookie.
After seeing baked cookie, my little one give me a class how to bake a chocolate chip cookies, he told me this one is so big. This is not real chocolate chip cookies. Yes this one is deep dish cookies.
This skillet cookie is lightly crispy on the sides and soft on interior, closely related to brownie. Who can resist chocolate that too double chocolate treat. If you are not worried about calories add a scoop of vanilla ice cream on the slice while they are warm.
Here comes recipe