The Cake Merchant

Double Chocolate Chip Skillet Cookie for Two

Skillet Chocolate Chip Cookie

One of my unofficial goals for January was to post recipes more regularly. I was going to blabber more frequently about being vegan and just stay on top of all things blog related. But then life happened, I tested out several cookie recipes and accidentally left some out on the counter, and my dog got a hold of them. A few sleepless nights, several trips to the vet, and a few gallons of carpet cleaner later, I’m happy to report that my dog is okay. Even though I’m failing on the posting regularly goal, at least I’m still vegan (which is the longest I’ve followed any diet ever!) and I came up with a pretty darn good cookie. Word of caution: keep far far away from dogs.

Skillet Chocolate Chip Cookie
Skillet Chocolate Chip Cookie

Since Valentine’s Day is just around the corner, I made you a skillet cookie just for two, because nothing says I love you like a gooey chocolate cookie. The texture is actually a cross between a brownie and a cookie that’s and filled with more melty chocolate chips. Essentially, it’s chocolate heaven. If you’re single, no worries. I could easily polish this off in one sitting by myself, and I won’t judge you if you do too.

This recipe is really simple to make – one bowl, dump and stir, and no mixer required! I tested the cookies with both tapioca flour and cornstarch, and liked the texture that the tapioca flour produced. However, I know it’s not as readily available, so you can sub cornstarch. Just know that it will have a slightly crispier exterior as it sets, but these are best served warm out of the oven anyway. Top with Triple Vanilla Ice Cream, grab two spoons, and dig in with your loved one.

Skillet Chocolate Chip Cookie
Skillet Chocolate Chip Cookie

Print
Double Chocolate Chip Skillet Cookie for Two

Yield: One 5-inch skillet cookie

Ingredients

  • 3 tablespoons vegetable oil, grape seed oil, or olive oil
  • 2 tablespoons unsweetened non-dairy milk
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons granulated sugar
  • 2 teaspoons tapioca flour
  • 1/2 teaspoon vanilla extract
  • 2/3 (85 grams) cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Dutch process cocoa powder
  • 1/3 cup (55 grams) bittersweet chocolate chips.

Instructions

  1. Preheat the oven to 350 degrees fahrenheit and spray a 5-inch cast iron skillet with cooking spray.
  2. In a large bowl, whisk together the oil, non-dairy milk, both sugars, tapioca flour, and vanilla extract with a fork.
  3. Continue beating the mixture with a for for 1-2 minutes until it thickens and resembles a smooth caramel.
  4. Add 1/3 cup of the flour, baking soda, baking powder and salt and gently stir until combined.
  5. Add the remaining 1/3 cup of flour and cocoa powder and stir until just combined.
  6. Gently fold in the chocolate chips, being careful not to over mix.
  7. Spread the dough into the cast iron skillet and bake for 9-11 minutes.
  8. Serve warm and top with ice cream.
https://cakemerchant.com/2015/01/31/double-chocolate-chip-skillet-cookie/

Comments

  1. Oh my gosh, I’m glad your dog is okay!! Ours is a quick little thing with food – she will go for anything!

    This skillet cookie … looks soooo good!

    Reply

  2. Thank goodness your dog is ok! I’ve become one of those insane pet parents who is worried every time my dog coughs (yup. How did this happen?!) so I’m glad to hear that your furbaby is fine now. Natasha, this look ah-may-zing! T’hell with sharing, this skillet cookie is definitely sized for one 😉 Congratulations on sticking with your vegan diet – I’m trying to eat healthier by cutting out some carbs and sugar and even that is proving difficult. I’m also trying to blog more but hah, it ain’t happening! Small steps, small victories, right?

    Reply

    • Thanks, Nancy! I know, my dog is totally like my child, so I’m with you on that. I only did the vegan diet for a month, but that was challenging enough. Here’s to small victories!

      Reply

  4. This looks like the perfect 2 person dessert! I feel ya on the pup issue…our dog once ate half a pan of fudge when we were out running errands…we were so freaked out!!

    Reply

  5. Ohhhh, this looks delicious!! Is there any way I could bake it in, say, a pie pan (or another little pan)? I don’t have a cast iron skillet and that cookie is calling my name!

    Reply

    • You can bake it in any pan that is around 5 inches (square or round). You can also make individual cookies out of this recipe.

      Reply

  8. My wife just made this last night and it turned out great!
    She improvised a bit & made a 2nd batch with some peanut butter. Yummy!
    Thanks for the great idea!
    Doug

    Reply

  9. Natasha this is such a great site and these pictures are amazing!! I came here via google searching vegan skillet cookie. As a vegan I must say I was hesitant to come to your site because no where in the title or in the “slogan” does it say vegan.

    I know labels are gross but it might be a good idea to say that this is a place with some vegan friendly recipes!

    Reply

    • Thanks for your input, Tricia. I’ve recently started transitioning to a mostly vegan lifestyle, so I may update my site to reflect that.

      Reply

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