Chocolate Cookie Cake also known as Chocolate Skillet Cookie or Chocolate Pan Cookie is an easy and delicious dessert!
Cookie dough baked in a skillet or oven proof pan has many names, but no matter what you call it, it is delicious.
We call this Chocolate Cookie Cake because we often decorate it for birthdays and holidays. But you don’t have to. It is a great dessert just baked and served with no decorations. It is even better served warm with a scoop of ice cream.
This recipe is based on the basic cookie cake recipe that I have made for years. I even developed a gluten free cookie cake that is a version of that same cookie cake, that I now make all the time.
Today’s recipe is that same basic recipe, but made with cocoa added. That makes this recipe a double chocolate cookie cake. Extra chocolate is always a good thing.
My kids actually told me that they like this double chocolate cookie cake a little better than my original one. Next time I serve them for a birthday I might have to make both the original and the double chocolate.
I am sharing two ways to make this. The regular way and the gluten free way. So this one works for both my regular and my gluten free readers.
A simple dessert perfect for birthdays, parties, or anytime you need an easy dessert.
- 1 2/3 cups flour or use Bob's Red Mill 1 to 1 Gluten Free Baking Flour for GF
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/2 cups semi sweet or milk chocolate chips
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking cocoa, baking soda, and salt. Set aside. In a mixing bowl, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
Add egg and vanilla. Mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet or pan, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 22 to 25 minutes. Don’t over bake.
Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream
I am definitely saving this one!. Many, many times I have baked brownies in a pie plate and called it “brownie pie”. At Christmas, I top it with Blue Bell Peppermint Ice Cream.
Looks lovely! I may try this week for our community group 🙂