Dark Chocolate Raspberry Skillet Cookie
This recipe was developed in collaboration with Movers + Bakers.
Where regular cookies are scooped or rolled individually before baking, skillet cookies are made in a skillet pan. This is normally made from cast iron, so is brilliant at conducting heat and remaining hot after being removed from the oven too. The results are different too: a regular cookie will come out with lightly crisp edges and a soft chewy middle. Whereas a skillet cookie will have much crisper edges and a more soft gooey middle by comparison.
Whisk them off their feet this Valentine's Day (or any day!) with our delicious dark chocolate raspberry skillet cookie.
Unsalted butter, melted
Brown sugar
Vanilla extract
Plain flour
Bicarb of soda
Semi-skimmed milk
Dark chocolate, chopped
Fresh raspberries
To serve:
You will also need:
5” skillet pan
Step 1 of 6
Preheat the oven to 180C/350F.
Step 2 of 6
In a mixing bowl, combine the butter and sugar until completely mixed together. These is no need to cream together, just thoroughly combined is good. Add in the vanilla and condensed milk and mix everything together until the mixture is uniform. Sift in the flour and bicarbonate and mix, adding a little milk if needed, until the mixture forms clumps of dough. Tip in most of the chopped chocolate and fold through.
Step 3 of 6
Push the mixture together, then gather the dough and place in the skillet pan. Press it down evenly into the pan, using your fingers or a tool to help such as the bottom of a glass or even a spatula.
Step 4 of 6
Stud the whole of the top of the cookie dough with the chocolate chunks set aside earlier along with the raspberries. Make sure to push them into the cookie dough so it bakes within the chocolate chip skillet cookie.
Step 5 of 6
Bake the cookie in the hot oven for 10-12 minutes until slightly puffed up and lightly golden around the edges. Once baked, pull from the oven and place on a heatproof mat. Serve as is, or alternatively top with a scoop of ice cream or drizzle over any sauces you are using. Serve immediately and enjoy!
You will know the chocolate raspberry skillet cookie is baked when the cookie has puffed up slightly and the edges are lightly golden. If you gently press down the top of the cookie, it will have a crust but feel soft and squidgy underneath.
Step 6 of 6
Dark Chocolate Raspberry Skillet Cookie
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PREP: 10 minutes
COOK: 12 minutes
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Super Easy
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SERVES: 4
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Ingredients
Unsalted butter, melted
40gBrown sugar
40gVanilla extract
1 tspPlain flour
100gBicarb of soda
0.5 tspSemi-skimmed milk
2-3 tspDark chocolate, chopped
30gFresh raspberries
40gTo serve:
You will also need:
5” skillet pan -
Method
Step 1 of 6
Preheat the oven to 180C/350F.
Step 2 of 6
In a mixing bowl, combine the butter and sugar until completely mixed together. These is no need to cream together, just thoroughly combined is good. Add in the vanilla and condensed milk and mix everything together until the mixture is uniform. Sift in the flour and bicarbonate and mix, adding a little milk if needed, until the mixture forms clumps of dough. Tip in most of the chopped chocolate and fold through.
Step 3 of 6
Push the mixture together, then gather the dough and place in the skillet pan. Press it down evenly into the pan, using your fingers or a tool to help such as the bottom of a glass or even a spatula.
Step 4 of 6
Stud the whole of the top of the cookie dough with the chocolate chunks set aside earlier along with the raspberries. Make sure to push them into the cookie dough so it bakes within the chocolate chip skillet cookie.
Step 5 of 6
Bake the cookie in the hot oven for 10-12 minutes until slightly puffed up and lightly golden around the edges. Once baked, pull from the oven and place on a heatproof mat. Serve as is, or alternatively top with a scoop of ice cream or drizzle over any sauces you are using. Serve immediately and enjoy!
You will know the chocolate raspberry skillet cookie is baked when the cookie has puffed up slightly and the edges are lightly golden. If you gently press down the top of the cookie, it will have a crust but feel soft and squidgy underneath.
Step 6 of 6