Deep Dish Chocolate Chip Cookie Marbled Skillet Brownie, so this happened… Woah whatamouthfull!
Another skillet cookie you say? Well, you won’t be complaining later… This one is the best one of them all!
Finally. The post that nearly didn’t make it is here. Why? Because for some absurd reason I wasn’t happy with the photos. I made this skillet cookie *slash* brownie *slash* brookie (whatever it’s called) and photographed it 4 more times before throwing in the towel and going with this shot. Guess which number this shoot was? The first. Don’t even.
And in the whole remaking, reshooting situation, my husband thought I was utterly and completely insane, while my children and my neighbour and my mother’s whole entire workplace LOVED me. Needless to say, the recipe is absolutely perfect. Crispy on the outside. Extreme fudgy-ness going on on the inside. This is the combination of your dreams. Or…..my dreams passed on to you.
How exactly did this come about? It was one of those moments my brain was calling for a brownie. NO. A cookie. NO. A brownie. NO. A COOKIE. GAH. Make up your mind hormones. Instead of just ‘settling’ for one option (first world problems right here), I threw both into the skillet and prayed for a miracle.
Safe to say someone was on my side. Because it worked. All five times.
There’s no need to marble the cookie dough through the brownie batter. It kinda just sinks into the chocolatey abyss, waiting to be baked into swirls surrounded by the perfect flakey topped brownie.
Top with your toppings of choice….or spoon directly out of the pan. It doesn’t need anything to make it better.
If you don’t own a cast iron skillet, you can bake this is a round, 9-inch baking pan.
For more skillet cookies, try these!
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Weight Watchers: 7SP per slice
- ⅓ cup butter, melted
- ½ cup brown sugar
- ⅓ cup white sugar (or natural granulated sweetener to cut down on calories)
- ½ cup unsweetened cocoa powder
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ cup all-purpose flour (or plain flour)
- 2 tablespoons warm water
- Heat the oven to 175°C | 350°F. Lightly grease an 9-inch cast iron skillet or round baking pan with non-stick spray; line the base with parchment (or baking) paper; set aside
- In a medium-sized bowl, whisk the butter and sugars together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
- Beat in the egg and vanilla until well incorporated (about a minute). Fold the flour and salt through until the better is smooth and thick. Pour in the water and lightly mix it through until the batter is smooth (it will still be quite thick). Set aside.
- In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips; set aside.
- Pour the brownie batter into the skillet (or pan) and spread out evenly with a spatula (or the back of a metal spoon). Scoop the cookie dough into the brownie batter; sprinkle with the remaining chocolate chips; and bake for 30-35 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake or it will be dry instead of moist and fudge-like.
- Allow to cool in the pan for about 10 minutes and serve hot.
© 2016 – 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.