Chocolate Raspberry Skillet Cookie
A decadent dessert packed with chocolate and raspberries perfect for two.
Like a delicious cross between a cookie and brownie, this double chocolate raspberry skillet cookie is what dreams are made of. It comes together in just one bowl and is the perfect size for two! Top with some vanilla ice cream or whipped cream for an extra special touch.
Whether you’re a love day person or not, it’s never a bad idea to make a chocolate-y treat. But if you do have someone in your life you are looking to treat; your partner, best friend, or even yourself, this is the dessert to do it.
Why you’ll love this recipe:
Packed with chocolate.
Comes together in just one bowl.
No chill time or rolling dough balls.
Top tips for making a skillet cookie:
Don’t over-mix. We say this everytime, but mix just enough to incorporate all the dry ingredients and no more than necessary to avoid a tough cookie.
Different pans may yield different results. When developing this recipe we used a rectangle enamel pan. Using something like cast iron or non-stick would likely need bake time adjustment so keep an eye on the bake if doing so.
Store air-tight. It’s best to enjoy this cookie bake day-off but if you need to keep it a bit longer ensure it’s air-tight to keep the cookie from drying out. ‘
How to make a double chocolate raspberry skillet cookie:
Prep Time: 10 Min | Bake Time: 20-24 Min | Total Time: 30-34 Min
Makes: 2 servings
Ingredients:
57 g (1/4 cup) non-dairy butter, melted
75 g (1/4 cup + 2 tbsp) brown sugar
25 g (2 tbsp) granulated sugar
1 1/2 tsp ground flaxseed
1 1/2 tbsp non-dairy milk
1/2 tsp vanilla extract
75 g (1/2 cup + 2 tbsp) all-purpose flour
15 g (3 tbsp) cocoa powder
1/4 tsp baking soda
pinch kosher salt
50 g chopped dark chocolate
6-10 fresh raspberries
Instructions:
Heat oven to 350F.
Cream together melted butter, brown sugar, and granulated sugar until creamy - about 5 minutes.
Mix in the ground flaxseed, non-dairy milk, and vanilla extract.
Add the all-purpose flour, cocoa powder, baking soda, and kosher salt and fold until just combined.
Fold in the chopped chocolate until evenly distributed throughout the dough. Then carefully fold in the raspberries until mostly mashed into the dough.
Spread the dough into a tbdxtbd pan and sprinkle with more chocolate if desired.
Bake for 20 minutes in the pre-heated oven or until the edges are set and the centre has just slight movement.
Let rest for at least 20 minutes before serving.