Raspberry Chocolate Chocolate Chip Skillet Cookie
Summertime means one thing to me. Lots and lots of outside time. We just got through a horrid heat wave where my family and I spent as much time outside at the beach and parks as we could get. We even went to a concert or two. So, when I spend that much time outside, I make sure to bring along at least one meal so the kids (and I of course) don’t get hungry.
Depending on whether we’ll be out for lunch or dinner, I usually start with something like hummus and pita or prosciutto and melon. Then we segue to grilled chicken kabobs or even better, a cold pasta salad. All are hearty dishes and tasty, too. But then we get to the most important part of the meal: dessert. Sure, you could do cookies or brownies, but you could make those any day of the week. A skillet cookie on the other hand is something you make for special occasions or when you’re going to an outdoor event… like a birthday party or concert. The best thing about them is how easy they are to make.
I love a good skillet cookie because a 10-inch skillet can feed at least 8 people. They’re great right out of the oven with a spoon and a scoop of vanilla ice cream, but they’re just as good at room temperature without ice cream. You can make them with chocolate and nuts or with a variety of fruit. I’ve made them both ways. and while I like the fruit version, my favorite is without a doubt the chocolate. And the more chocolate the better, which is why I decided to double up in this version.
While the chocolate, chocolate version is amazing all on its own any time of year, as I’ve said we’re right in the middle of summer, and summer means every kind of stone fruit and berry known to man. When it comes to chocolate, I like cherries and raspberries best, but strawberries, blackberries or boysenberries are good, too. The fruit doesn’t overpower the chocolate, instead it adds just the right amount of tang, giving the cookie that little extra something to make it extra special. Like most skillet cookies, this one is amazing right out of the oven. But it’s also the perfect way to end an evening summer picnic several hours later.
Notes
This cookie can be made a day ahead, just cover with tin foil and refrigerate. Once you're ready to serve, let the cookie come to room temperature, slice and serve.
Ingredients
- 1 cup flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup raspberries
Instructions
- Preheat the oven to 350 degrees F and grease a 10-inch cast iron skillet.
- Sift together the flour, cocoa, baking soda and salt in a small bowl and set aside.
- Mix the butter and sugar together light and fluffy, about 2 minutes. Add the egg and vanilla and beat for another minute.
- Gradually add the flour mixture until just combined.
- Fold in the chocolate chips and raspberries until just combined.
- Spread the dough into the prepared skillet.
- Bake for about 20 minutes, until just set in the center.
- Let cool for at least 10 minutes. Slice and serve.
