Chocolate Shards Skillet Cookie Sundae
I call it chocolate shards because we’re using chocolate bars that are sliced into big and small pieces so that we get chocolate throughout the cookie making every bite chocolatey and delish! You may use chocolate chips if you want to avoid chopping chocolate, but it won’t be chocolate shards you see 😉
Chocolate Chip Skillet Cookie Sundae
1 cup (223 gm) Butter
1 cup (200gm) Brown Sugar
½ cup Sugar
2 Eggs
1 teaspoon Vanilla
2 cups + 2 Tablespoons Flour
1 teaspoon Baking Soda
½ teaspoon Salt
200 gm Dark Chocolate Bar chopped (into large to small and fine shards)
Preheat oven to 180C.
In a 10 or 12-inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. This greases our skillet and keeps it warm to be prepared for the cookie dough.
Pour the melted butter into a large bowl or stand mixer bowl. Add sugar and brown sugar, stirring well. Keep going until smooth and glossy. Once the butter is cooled, add eggs and vanilla and whisk it well.
Add the dry in flour, baking soda, and salt. Now fold it in using a wooden spoon or spatula. Do not use a whisk. Gently mix until the flour is combined.
Mix in chocolate and fold it in to combine. Put the cookie dough into the buttered skillet, and press it in gently so it comes to the sides.
Bake at 325F or 180Cdegrees for 24-30 or until the edges are lightly golden brown. Start checking on it at 20 mins. The inside will still be slightly gooey and that’s how it’s meant to be.
Top with vanilla bean ice cream and Chocolate Fudge sauce and eat warm.
For the Fudge Sauce (small quantity)
- 1 Tablespoon unsalted butter
- 1 and ½ tablespoons heavy (whipping) cream, divided (I used half and half and it worked fine)
- 1 Tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- 3 tablespoons chopped semisweet chocolate (I used chocolate chips)
- pinch salt
To make the Fudge Sauce
- In a 1-quart saucepan over medium heat, combine the butter, 1 tablespoon of heavy cream, the granulated sugar and vanilla. Stir until the butter is melted and the mixture begins to simmer.
- Reduce heat to medium-low and add the chocolate and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
- Add the remaining ½ tablespoon of heavy cream, half a teaspoon at a time, until the sauce reaches the desired consistency. Remove from heat.
