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Skillet Chocolate Brownie Cookie

It is recommended to use Dutch-processed cocoa powder in this recipe.
If you use natural cocoa powder, the cookie will be lighter in color and drier in texture.

If you don’t have a cast-iron skillet, you can use a 9-inch cake pan.

This recipe came from a kid's cookbook my 6 yr. old grandson checked out at his school library

Ingredients

  • 6 Tbls. unsalted butter, cut into 6 pieces
  • 1 c. unbleached white all-purpose flour
  • 3 Tbls. Dutch-processed cocoa powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 3/4 c. packed light brown sugar
  • 2 Tbls. canola oil
  • 1 large egg
  • 1 t. vanilla extract
  • 1/2 c. dark chocolate chips ( your choice, semi sweet or milk chocolate)
  • 1/3 c. chopped walnuts, optional
  • vanilla ice cream or whipped cream, for serving.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees.

In 10-inch cast-iron skillet, melt butter over medium heat. Turn off heat. Use a rubber spatula to scrape butter into large heatproof bowl.

Set skillet aside on cool burner (don’t wipe it out or wash it).

In medium bowl, whisk together flour, cocoa, baking soda, and salt.

Add brown sugar and oil to bowl with melted butter and whisk until well combined.

Add egg and vanilla and whisk until smooth.

Add flour mixture to butter mixture and use rubber spatula to stir until just combined and no dry flour is visible.

Add chocolate chips (and walnuts, if using) and stir until evenly distributed.

Scrape batter into now-empty skillet. Spread and push dough into an even layer covering bottom of skillet.

Place skillet in oven. Bake until edges are set and top looks dry and shiny, about 16 to 18 minutes. Do not over bake.

Remove skillet from oven and place on cooling rack. Place oven mitt on skillet handle as a reminder that handle is HOT. Let cool in skillet for 30 minutes.

Cut brownie into wedges.

Serve with ice cream or whipped cream, if desired.