Deep Dish Skillet Brownie Cookie

By srumbel

This decadent deep dish skillet brownie cookie is always a crowd pleaser! Made with from-scratch cookie dough and brownie batter and peppered with plenty of chocolate chips, you’re going to want to grab a spoon (and a big scoop of vanilla ice cream) and dig right in!
from therecipecritic.com

Ingredients

• Brownie Layer
• 12 Tablespoons unsalted butter cut into Tbsp-sized pieces (1½ sticks)
• ½ cup semisweet chocolate chips
• ½ cup natural cocoa powder
• ¾ cup sugar
• ¾ cup tightly packed brown sugar (light or dark)
• 2 large eggs + 1 egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup semisweet chocolate chips
• Cookie Layer
• ¾ cup butter, softened
• ¾ cup tightly packed brown sugar (light or dark)
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose
• 1 ½ teaspoon cornstarch
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 1 cup semisweet chocolate chips

Preparation

Step 1

Brownie Layer

Combine butter and chocolate chips in a large, microwave-safe bowl and heat in 20 second increments (stirring well in between) until chocolate and butter are melted and well-combined.

Add cocoa powder and stir well, then stir in sugars.

Add eggs, egg yolk, vanilla extract, and salt, and stir until very well combined.

Gradually add flour and stir until incorporated. Fold in chocolate chips. Set aside while you prepare your cookie layer.

Cookie Layer

Using an electric mixer, cream together butter and sugars until well-combined.

Add egg, egg yolk, and vanilla extract and stir well.

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.

Gradually add flour mixture to butter mixture and stir until combined. Fold in chocolate chips.

Alternate dropping brownie batter and cookie dough by heaping spoonfuls into prepared cast iron pan. Use a knife to swirl the batter evenly.

Transfer to oven and bake on 350F for 40-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If you notice that the top is beginning to turn brown but the center is still not cooked, cover the pan with aluminum foil so that the top will not over-cook.

Allow to cool a bit after baking, but I personally believe this skillet brownie cookie is best when served warm, and even better if topped with vanilla ice cream!

Serves: 10 servings