Every now and then it’s OK to give in to that sweet tooth craving — at least that’s what I like to tell myself.
I am a chocolate craver. Once in a while, the need for chocolate becomes so strong there is nothing I can do except give in, so I like to take everyone I know down this sweet-tooth-spiral with me.
Baking not being my forte but a great solution for chocolate cravings, I found myself looking for recipes for giant cookies. No need to ask how I wound up with the idea that a giant cookie might be a good way to kill the craving but I knew for sure it was a great way to take everyone down with me.
This is a really great idea for having a party, a bunch of friends over or even a just a simple way to get a huge sugar rush. Perfect for that birthday cake hater who would take a cookie-topped-with-ice-cream sundae over cake any day.
So if you’re asking if this did the job: yes, yes it did the job. I’d say it did more than its job. I was forced to eat ice cream covered double chocolate cookie all for the sake of this blog. Even my dog came out covered in cocoa powder.
My tip for baking this bad boy is to check the center for doneness at 30 minutes. Also, mix in the flour mixture in batches otherwise your pets who like to join you in the kitchen might be caught in a cocoa dust cloud. Also the mixture turns into a thick gooey cookie dough, I found it best to use my hands to spread it out in the skillet. Also refrain from eating alone in one sitting, I know this may be difficult but you’re going to have to trust me on this one.
Double Chocolate Skillet Cookie Sundae
Yields: one 10-inch cookie
Ingredients:
1 1/2 cups All purpose flour
1/2 cup Cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1 tsp vanilla extract
1 heaping cup milk chocolate chips
1 heaping cup white chocolate chips
Ice cream of choice and desired sundae toppings such as whipped cream, hot fudge, chocolate syrup, fruit, sprinkles, caramel, etc.
Instructions
• Preheat the oven to 350 degrees. Lightly grease a 10 inch oven proof skillet and set aside.
• In a small bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Stir to combine and set aside.
• In a large bowl using a wooden spoon or mixer with paddle attachment cream together the butter and both of the sugars until fluffy. Add the eggs and vanilla, mix until smooth. Add the flour mixture a small amount at a time, stir until thoroughly combined. The batter will become thick and sticky. Stir in the almost all of the chocolate chips, saving some to sprinkle on top.
• Transfer the batter to the skillet. Using your hands spread the batter evenly, leaving a border around the pan. Top with the rest of the chocolate chips, lightly pressing them into the batter.
• Bake for 30-33 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly, cut into wedges and top with desired sundae fixings.
[divider]
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
