Red Velvet Chocolate Chip Skillet Cookie for Two

Valentine’s Day is right around the corner, what better way to celebrate with your special someone than a little dessert at home. This delicious, hot out the oven Red Velvet Chocolate Chip Skillet Cookie is rich in chocolatey flavor and tastes similar to a brownie with bursts of gooey chocolate from the semi-sweet chocolate chips. It’s a must serve straight out of the oven with a scoop of your favorite vanilla ice cream on top.

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The steps (View complete recipe below)

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Ingredients

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Butter & Sugars

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Butter & Sugars Mixed

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Add Egg & Vanilla Extract

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Mix thoroughly

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Add Red Food Coloring

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Mix Thoroughly

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Add Flour, Cocoa Powder, Baking Soda, Salt, & Chocolate Chips

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Mix Together

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Portion out cookie dough into each skillet

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Mold the dough into the skillets, add extra chocolate chips to top

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add flakey sea salt as a garnish

Yield: 2

Author: Tracy Gerow

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Red Velvet Chocolate Chip Skillet Cookie for Two

Enjoy this hot out of the oven, rich, and chocolatey, Red Velvet Chocolate Chip Skillet Cookie. It is reminiscent of a brownie with bursts of gooey chocolate from the semi-sweet chocolate chips and texture between cookie and cake. Serve with a generous scoop of vanilla ice cream!

Prep time: 10 MinCook time: 12 MinInactive time: 30 MinTotal time: 52 Min

Ingredients

• ½ stick unsalted butter, melted
• ¼ cup brown sugar
• 2 tablespoons granulated sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1 teaspoon red gel food coloring
• ⅔ cup flour
• 1 tablespoon cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ⅓ semi-sweet chocolate chips + additional to sprinkle on top just out of the oven

Instructions

1. Preheat oven to 350 degrees
2. Using an electric hand mixer or whisking by hand, mix melted butter, brown sugar, and granulated sugar until combined. Add in the egg and vanilla extract and mix until thoroughly combined. Once your mixture is creamy, add in the red food coloring until it is combined.
3. In a separate bowl sift in the flour, cocoa powder, baking soda, and salt. Stir together until well blended.
4. Pour dry ingredients into the mixing bowl, add the chocolate chips, and by hand stir together until just combined using a whisk or silicone spatula to ensure you do not overmix. You will know when to stop when you no longer see powder in your dough.
5. Place cookie dough into the refrigerator for 30 mins.
6. After your dough has chilled, it should be slightly firmer. Using an ice cream scoop or spoon, portion an even amount of dough into each greased 6” skillet and mold the dough flat into each skillet so that it covers the entire base of the pan (the one pictured is an enameled cast iron skillet from Figment found at Target.) Place both skillets in the oven and allow to bake for 10-12 mins.
7. Once your skillet cookie is finished baking you can add additional chocolate chips to the top, flaky salt, and a scoop of vanilla ice cream to add a touch of decadence. Enjoy while warm!

Notes

• Cookies are baked in a 6” enamel cast iron skillet. Be sure to lightly grease the skillets with butter or cooking spray before molding the dough in them to prevent sticking.
• It is best to use gel food coloring, instead of liquid. Gel food coloring has a more vibrant color.
• Cookie dough can be made ahead and placed in the refrigerator overnight.
• Storage: I recommend enjoying this freshly out of the oven or allow it to cool slightly because what’s a skillet cookie without the warm, ooey gooey center? I don’t recommend baking the cookie ahead of time, unless you only prep by molding the dough in the skillets and leaving them in the fridge until ready to bake.
• No substitution recommendations. I didn’t test this recipe using any alternative ingredients outside of what is stated.
• This recipe is meant for two people to have one skillet to themselves each, however, this recipe could potentially serve 4 people, with 2 people sharing one skillet each, or you could save half of the dough and freeze it for another treat later. If opting to save half of the dough you can freeze for up to 30 days, dough will need to be thawed for approximately an hour in order to mold into the pan.

Calories are an estimate, based on the ingredients used and servings of the baked good.

All rights reserved for Tracy Gerow

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Recommended items that I used for the recipe:

• GEL food coloring - I found mine at Kroger, but I believe Meijer carries it as well.

• Enamel Skillets - Figment brand at Target, but you can use regular 6” cast iron skillet as well. You just may need to adjust the bake time.

• Ice Cream Scoop for portioning out cookie dough