Pan Dark Chocolate Cookie


 Sometimes there is this craving for something chocolaty.. Nothing else would do. All you want is a warm, gooey, chocolate chip cookie, straight out of an iron skillet. With just a little ice cream.

I have one recipe for you, you have to mix the entire dough in the saucepan where you melted the butter, and then scoop out the cookies from there. You can use the skillet to bake the cookie, mix the entire dough in the skillet and baked it just like that.


 As I am a little lazy sometimes, and my intent now is only to satisfy my craving 😉 I dumped an entire cup of chopped chocolate into the mix. What resulted after baking was a cookie with a crispy outer shell on the top and bottom, and a soft center saturated with mini pools of flowing chocolate.


To make this, since it is such a simple recipe, use the very best ingredients you can. It’s very high in calories, so make each one count for something. You wouldn’t want to use crappy flour, or crappy margarine or fake vanilla. That would lessen the flavor, lessen the experience, and still make you fat. Best to use the best.

And then run a 5k. Well, YOU can. I hate running 😉

Now I know that most of you don’t have an enormous bar of dark chocolate lying around. For me, do keep one for emergencies like this 🙂 When you serve this, spoon it out as you would a warm cobbler, in great heaping spoonfuls, with a scoop of the very best vanilla ice cream.


1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.





2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

 * As it may happen, cooking time can vary greatly. When you doubled this recipe, for instance, I made it in a larger pan, and the cooking time was probably around 35 minutes. Also, it will depend on how hot your pan is when you put it in the oven, the size of it, and how well it conducts heat. When you’re making it, judge the cooking time according to the doneness of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.





Source: Sophistimom

Have a good sleep 🙂


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