my Easter basket, loaded with butter and sugar, and a delicate hint of cinnamon, all packed into one heavy cast iron skillet, and baked in it, just like a trail cook would make. Exactly.
But, you know, I'm not really a pioneer. And I didn't have enough Mexican chocolate, so I did part Mexican, part Trader Joe's pound plus bittersweet chocolate bar, which was delicious.
And we served it up with vanilla ice cream and some Fat Toad Farm Goat's Milk Caramel Sauce I picked up in Vermont a few months ago. Just like a trail cook would. You know, if he could.
Mexican Hot Chocolate Skillet Cookie (print recipe)
Makes approximately 8 servings
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups grated Mexican chocolate (like Ibarra brand or Nestle Abuelita; if you can't find Mexican, semi-sweet American may substitute)
1. Preheat oven to 350. Grease the bottom and sides of a 10-inch cast iron skillet and set aside.
2. In a medium bowl, sift together flour, baking soda, baking powder and cinnamon. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs and continue to beat. Beat in dry ingredients, mixing just until a
smooth, uniform dough has formed. Beat in chocolate for a uniformly
4. Press your finished dough evenly into the
bottom of the prepared pan. Bake for 28 to 35 minutes, being careful
not to overbake. The finished cookie will be puffy with a cracked crust
over the top. Remove the baked cookie; slice and serve immediately or
allow to cool for 15 minutes and serve warm with ice cream.
Recipe from Scarletta Bakes
1 year ago: Rhubarb-Ginger Sorbet
2 years ago: Parker House Rolls (although these are better)
3 years ago: Chocolate Everything Cookies