Double Chocolate Skillet Cookies with Ice Cream and Raspberry Sauce
Chocolatey, gooey cookies baked in cute little skillets, topped off with vanilla ice cream and homemade raspberry sauce. Classy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 7 tbsp unsalted butter (softened)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- pinch of salt
- 3/4 cup chocolate chips
Toppings
- vanilla ice cream
- sea salt
- 2 cups frozen raspberries
- 3 tbsp sugar (optional )
Instructions
- Preheat oven to 375F.
- Use an electric mixer to cream the butter and sugar until light and fluffy. Add vanilla and egg and continue with the mixer until combined.
- Add the flour, cocoa salt and baking soda and continue again with the mixer until fully combined. Stir in 1/2 cup chocolate chips.
- Divide dough into four prepared skillets. Spray the back of a spoon with non-stick spray and use it to press the dough into each skillet. Press remaining 1/4 cup chocolate chips into the top of the cookie dough.
- Bake for 9-11 minutes. Sprinkle with sea salt immediately after removing from the oven.
- Meanwhile, make the raspberry sauce. Place raspberries in a sauce pan over medium heat. Cook for about 10 minutes, until fully thawed and the raspberries disintegrate. Stir in sugar.
- Use a fine mesh sieve to strain the sauce. Use the back of a spoon to continually press through the sieve. This will take a little time to get all the sauce. Keep pressing and stirring until mostly just seeds remain in the sieve.
- Top each skillet with a scoop of ice cream while still warm and drizzle each with raspberry sauce.
- Enjoy!