Hi!
Sorry to have been so MIA these past few weeks.
Life has been a little crammed. Between heading down South to see my childhood friend marry the love of her life, a crazy two weeks of work, and Orthodox Holy Week, it has been hard to fit in any cooking (let alone blog cooking).
But this weekend we celebrated Easter and broke our 47 day fast (hello, lamb and chicken!). But as much as I missed meat, I was totally craving a melty, buttery cookie. And since we have been meat- and dairy-free for the past seven days, I knew that I needed to make something epic.
So I made a cookie on steroids…
A Marbled Skillet Cookie.
This skillet cookie is a blend of both regular chocolate chunk cookie dough AND chocolate chocolate chunk cookie dough – showing that two good things can be blended together to create something even better. It was everything that I wanted in a dessert!
The cookie dough is super easy… it actually starts out as one dough!
In a large bowl, beat soften butter and margarine until whipped. I actually use my hand mixer to make this dough, but it also comes together beautifully in a stand mixer.
Then add in some brown sugar and some granulated sugar. Cream the butter and sugars together until fluffy. Add an egg and some vanilla and continue to beat until smooth.
Split the butter/sugar mixture in half. To one half, add flour, baking soda, and salt – mix to combine. To the other half, add in flour, cocoa powder, baking soda, and salt – mix to combine.
To each bowl of dough, add in a bunch of chopped chocolate chunks. They melt beautifully and look cool. But chocolate chips work here too if that’s all you got!
Now comes the marbling part!
Using a tablespoon (or a tablespoon-sized cookie scoop), alternate dropping portions of each dough in a greased cast iron skillet. I used a 12-inch skillet for a thin, crispy/chewing cookie. Use a smaller skillet (or baking dish) for a thicker, chewier cookie.
Bake the skillet cookie in a preheated 350 degree oven for 20-25 minutes until the middle is set.
Yes, please.
Two perfect cookie doughs coming together to make an epic dessert.
And the perfect way to satisfying my cookie craving.
oxox,
Catherine
- 4 tablespoons unsalted butter, softened
- 4 tablespoons margarine, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup natural cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 2oz chopped dark chocolate
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 2oz chopped dark chocolate
- Preheat your oven to 350 degrees. Lightly grease a cast iron skillet and set aside. Note: I use a 12-inch skillet to make a crisp/chewy cookie. Use a smaller skillet if you want a thicker, chewier cookie.
- In a large bowl, combine butter, granulated sugar, and brown sugar. Beat until light and fluffy. Add in the egg and vanilla and beat until combine.
- Split the wet batter into two bowls.
- To make the chocolate cookie dough: Add in the listed dry ingredients in to the wet ingredients. Mix to combine. Add in the chocolate and stir to thoroughly combine. Set aside.
- To make the regular cookie dough: Add in the listed dry ingredients in to the wet ingredients. Mix to combine. Add in the chocolate and stir to thoroughly combine. Set aside.
- To bake: Portion out tablespoons of dough into the skillet, alternating between chocolate dough and regular dough to create a marble pattern. When all the dough is in the skillet, pop it into the preheated oven and bake for 20-25 minutes. Enjoy!
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