Recipe courtesy of Duff Goldman
Recipe courtesy of Duff Goldman
Watch how to make this recipe.
Extra Chocolatey Skillet Cookie
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- Level: Intermediate
- Total: 2 hr 45 min (includes cooling and drying time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 433
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 2 g
- Sugar
- 59 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 156 mg
This recipe is sponsored by Ghirardelli. A double chocolate brownie, filled with semi-sweet chocolate chips and crunchy peppermint bark pieces, forms the base of this rich skillet cookie, while simple decorative swirls and circles add a beautiful finishing touch. The Christmas trees on each slice of the skillet cookie come together to make one big snowflake.
- Level: Intermediate
- Total: 2 hr 45 min (includes cooling and drying time)
- Active: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 433
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 2 g
- Sugar
- 59 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 156 mg
Ingredients
Chocolate Skillet Cookie:
Royal Icing:
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Directions
Special equipment:
a 10-inch enameled cast-iron skillet, 2 pastry bags fitted with a small no. 4 round pastry tip, a pastry bag fitted with a small no. 13 star pastry tip- For the chocolate skillet cookie: Preheat the oven to 350 degrees F; spray a 10-inch enameled cast-iron skillet with nonstick cooking spray.
- Microwave the bittersweet chocolate chips in a small microwave-safe bowl, stirring halfway through, until melted, about 1 minute. Set aside to cool slightly.
- Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
- Cream the butter, brown sugar and granulated sugar in a large bowl with a hand or stand mixer until fluffy, 2 to 3 minutes. Add the vanilla, peppermint extract, whole egg and egg yolk and mix well. Add the melted bittersweet chocolate and beat until well combined and smooth. Add the flour mixture and mix well. Stir in the semi-sweet chocolate chips and peppermint bark mix-ins until evenly combined.
- Press the dough into the prepared skillet, using a sheet of plastic wrap to help press it into an even, smooth layer. Bake until the cookie has spread and puffed slightly, the top is matte and the edges are just set, about 25 minutes. Let cool completely in the skillet set on a wire rack. Once cool, run a small offset spatula around the edge of the skillet, then lift out the cookie and transfer to a cutting board or serving platter.
- For the royal icing: Meanwhile, whisk together the confectioners' sugar and meringue powder in a large bowl. Add 1/4 cup of water and beat with an electric mixer on medium-high speed until soft glossy peaks form, 3 to 4 minutes (you may need to add up to 1 teaspoon more water).
- Transfer a quarter of the royal icing (about 1/4 cup) to a pastry bag fitted with a small no. 13 star pastry tip. Transfer another quarter of the royal icing (about 1/4 cup) to a small bowl and color with the red gel food coloring. Transfer to a pastry bag fitted with a small no. 4 round pastry tip. Color the remaining royal icing with the green gel food coloring, then transfer to a pastry bag fitted with a small no. 4 round pastry tip.
- Decorate the cookie: Heat a small, sharp knife by submerging it in boiling water for 3 minutes. Wipe the knife dry and gently cut the cookie into 8 wedges, making sure the pieces stay together in a circle. Take it slow when cutting or the cookie could crumble.
- Using the green royal icing, pipe a straight line from the center of the cookie outward to the edge of each wedge. Pipe small diagonal “branches” off each side, starting larger near the base and tapering smaller toward the tip. Each slice should now look like a small Christmas tree shape radiating from the center. Sprinkle the tree with the white nonpareils and place the silver, white and gold sugar pearls and candy cane sprinkles on the branches to look like ornaments.
- Using the red icing, at the wide end of each slice (near the outer edge), pipe a small red rectangle. Add a few vertical lines with the same icing to give texture, making it look like a tree skirt. Add white sugar pearls to make a polka dot design.
- Where all the tree tops meet in the center, pipe a little more green royal icing and adhere a gold star sprinkle to the top of each tree. Using the white royal icing, pipe small rosettes all around the outer edge of the cookie for a snowy border. Let the icing dry before serving, about 30 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
