Choc-Chip Raspberry Skillet Cookie

Choc-Chip Raspberry Skillet Cake | The Sugar Hit


If you love cookies, and you have never baked a skillet cookie, then prepare to have your mind BLOWN!


Because this skillet cookie is about the most humongous, gooey, chocolaty chunk of happiness that I have baked up in a while. My man-friend went nuts for it, the full wedding proposal. So if you are looking for a sure fire way to get people to throw rose petals before you when you walk, then please; whip out a mixer, get your butter to room temperature and you’ll be ten minutes away from being a virtual kitchen deity.


Choc-Chip Raspberry Skillet Cake | The Sugar Hit


‘But, Sarah, how essential is a cast iron skillet to this little production?’ I hear you ask. Well…not essential. But is does crisp up the edge of the cookie wonderfully. If you don’t have a cast iron skillet, then just about any other oven-safe frying pan (well greased) would do the job. OR, you could even do these in little ramekins, though you would have to reduce the baking time.


A large part of the joy of the skillet cookie is the maximum level of gooey chewiness that baking one humungo-cookie produces.


It’s Ultimate Squidge!

Choc-Chip Raspberry Skillet Cake | The Sugar Hit


Is that a weird word to use? Squidge?


The point of this cookie is this: when rich brown-sugar cookie dough gets wrapped around chunks of dark chocolate and a tumble of frozen raspberries, good things happen. Angels sing on high. Raindrops appear on roses. Elizabeth Taylor buys more diamonds. The cookie bakes up crisply at the edges, and then slides towards a melty fudginess in the centre. The chocolate softens and oozes it’s way into the dough. The raspberries slowly defrost, seeping raspberry juice and sweet-sharpness all over everything. And lo, a star is born!


Choc-Chip Raspberry Skillet Cake | The Sugar Hit


And then you whisk this heavenly scented disk from the oven and serve it to anyone, and then they decide to petition the Pope to give you a Sainthood. Or the Queen to give you a Knighthood. Or the Princess of Denmark to give you a nice house on a canal in Copenhagen. Either way, they will want to lavish great rewards upon you.


The men folk? Love it. The women-folk? Also love it. Turns out – men and women? Not so different. This cookie teaches us equality.


Choc-Chip Raspberry Skillet Cake | The Sugar Hit


But the true winners in this scenario are the non-adults. I defy you to find any chocolate-loving person under the age of 13 who will not be totally awed and amazed when you put a HUGE, WARM COOKIE on the table in front of them, and tell them they can have some WITH ICE CREAM.


And if the look on that person’s face does not bring joy to your heart, then I would like to question you about a little Christmas-stealing incident that I heard about on the grape vine.


Choc-Chip Raspberry Skillet Cake | The Sugar Hit


Go on. Bake someone’s day.


xx Sarah.


Choc-Chip Raspberry Skillet Cookie

An original recipe by Sarah Coates for The Sugar Hit.

Serves 6



200g (2 sticks) butter, at room temperature

225g (1 cup, firmly packed) brown sugar

115g (1/2 cup) caster sugar

2 eggs

1 tsp vanilla bean paste

150g (1 cup) plain flour

1 tsp baking powder

200g (16oz) dark chocolate, chopped

1 handful (roughly 100g) frozen raspberries


Preheat your oven to 180C (375F). Spray a 9 inch cast iron skillet with non-stick coating (slightly larger is fine, slightly smaller is too, but you may have some leftover cookie dough. Not a problem, right?). In a medium bowl, or in a stand mixer, cream the butter and sugars together until pale and fluffy. Scrape down the pan and add the eggs, one at a time, mixing well after each addition. Add the vanilla and beat again to combine.


Next, add half the flour and mix on low speed for about 10 seconds, until not quite incorporated. Add the remaining half the flour, and the baking powder and mix again on low speed for about 10 seconds. Add almost all of the chopped chocolate, reserving some bigger pieces for sprinkling on top and mix through.


Scrape the cookie dough out and into your cast iron skillet, smoothing the top down. The dough should reach about 1cm (1/2 inch) below the rim of the skillet, otherwise it may overflow. Finally, scatter over the remaining chocolate and the raspberries, pushing them partially into the dough. Bake the skillet cookie for 25-30 minutes, it should look puffed and golden brown, with a gooey centre. Leave to cool for at least 20 minutes, before serving warm with ice cream. YUM.


Choc-Chip Raspberry Skillet Cake | The Sugar Hit




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