DEEP DISH GERMAN CHOCOLATE CAKE COOKIE SKILLET by Meredith F - Musely
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DEEP DISH GERMAN CHOCOLATE CAKE COOKIE SKILLET

posted in Food & Drink
04/07/2015
  • Cookie Dough
    4 oz. Baker's Sweet German Chocolate, chopped*
    2 1/2 cups all-purpose flour
    1/4 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, softened
    1 cup light brown sugar, packed
    3/4 cup granulated sugar
    1 teaspoon vanilla extract
    2 eggs, room temperature
    1 cup semi-sweet chocolate chips

    Frosting
    3 egg yolks
    1 cup evaporated milk
    1 cup light brown sugar, packed
    1/2 cup (1 stick) unsalted butter, softened
    1 teaspoon vanilla
    1 1/2 cups sweetened shredded coconut
    1 cups coarsely chopped pecans
    1/2 teaspoon salt

  • Chocolate Drizzle (optional)
4 oz. Baker's Sweet German Chocolate, chopped*
    Chocolate Drizzle (optional)
    4 oz. Baker's Sweet German Chocolate, chopped*
  • Cookie: Preheat oven to 350F degrees. Lightly butter a 12-inch cast iron skillet.** Set aside.
    Melt 4 oz. chopped German chocolate in the microwave at medium heat, stirring every 30 seconds until melted (about 1 ½ minutes). Set aside to cool.
    Combine flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
    In a stand or hand mixer, beat butter, sugars and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture just until flour disappears. Stir in 1 cup chocolate chips.

  • Spread the dough into a 12-inch skillet and bake for 20 minutes then cover with foil and continue to bake 10-20 more minutes (total of 30-40 minutes) or until center is almost done.*** Allow to cool on a cooling rack for 10 minutes.
    Frosting: While cookie is baking, prepare frosting by whisking the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium heat, continuing to stir until thick enough to coat the back of a spoon, approximately 8-10 minutes. Remove from heat and stir in vanilla and salt.

  • When oven is free and cookie is cooling, spread coconut and pecans evenly out on a large baking sheet. Bake at 350F for 7-12 minutes, stirring a couple times in between baking until coconut is golden, watching closely towards the end of cooking time so they don’t burn. Stir pecans and coconut into frosting and spread frosting evenly over cookie.
    Melt 4 oz. German chocolate in the microwave at medium heat, stirring at 30 second intervals until melted. Add to a plastic bag, cut the corner and drizzle over cake.
    Slice individual servings or dig directly into skillet. Best served with ice cream.

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