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October 8, 2013 by Jennifer

Raspberry Almond Chocolate Chunk Skillet Cookie

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The lovely Ashley, from the Ramblin’ Rooster is here with a drop dead delicious recipe! Pretty sure my husband would kick my butt for sending him into a sugar coma if I were to make this!
Raspberry Almond Chocolate Chunk Skillet Cookie
This recipe is sort of a love letter to my iron skillet.

98% of the time I use it, I am cooking something savory: sausage gravy, cornbread, pork chops. I rarely use it as a vessel for something sweet. Even though it’s versatile enough to prepare pretty much anything, my mind never goes to dessert. Until now. This recipe is warm, sweet, nutty, chocolately – just all around wonderful! I think it is so perfect for fall because it invites you to curl up with a blanket and your favorite movie on a cool evening and indulge just a little bit.

To me, cooking this in a skillet brings a bit of rustic-ness and ease to the dish since it can be created all in one pan. If you don’t have an iron skillet, don’t worry – you can still make this dessert in an 8” round cake pan. You will just need to melt your butter in a saucepan and combine everything in a large bowl before transferring into a greased cake pan.

Your delicious ingredients are:

  • 1 stick (½ cup) unsalted butter
  • 1 cup brown sugar, packed
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 6 ounces (1 small clamshell) fresh raspberries, mashed into a puree with a fork
  • ½ teaspoon ground ginger
  • 2 cups all-purpose flour
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chunks
  • ½ cup chopped almonds

How you make it:

  • Place your oven rack in the top third of the oven and set it to preheat to 350 degrees F
  • Melt your butter directly in your  8″ skillet over medium-low heat
  • Once butter is completely melted, turn off the heat, then add brown sugar and the vanilla & almond extracts
  • Whisk everything together until smooth and combined
  • Let the mixture cool for at least 5 minutes, until it is no longer hot to the touch. Warm is okay, but you do not want to cook the egg
  • Once mixture is cooled a bit, add the egg and whisk until well combined
  • Add raspberries and ginger, change from a whisk to a spoon, and stir to combine
  • Add flour, baking powder and salt, gently stir until well combined
  • Gently fold in chocolate and almonds until evenly distributed
  • Spread the batter around until you have a smooth top, just to make sure you have uniform thickness throughout
  • Place in the oven and bake for 18-25 minutes. The cookie should be done on the outsides, but still a little under-done in the center.
  • Remove from the oven and cool for about 15 minutes to let everything set up nicely (don’t worry, it will still be warm and gooey).
If you want to cook it completely through, add another 5-6 minutes and
remove from the oven once a toothpick inserted in the center comes out clean.
Scoop out, top with vanilla or coffee ice cream and enjoy!

There you have it – sweet, warming goodness. Don’t worry, no one will judge you if you pass up on dinner and eat this instead. Who can resist all of these flavors when they’re together?

Inspired by Joy the Baker

 

Filed Under: Recipes

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Comments

  1. [email protected] says

    October 9, 2013 at 1:50 pm

    I really enjoy your site. The photos and directions are well done. And the cookie looks absolutely lucious! I am just popping in from the collective link party. I pinned, liked and G+-ed your site. I would love it if you’d drop by my site at http://www.kneadedcreations.com and take a peek. I will look forward to seeing you there and reading your comments. [email protected] Kneaded Creations

    Reply
  2. Heather @ My Overflowing Cup says

    February 4, 2015 at 1:01 am

    This looks amazing! I love the combo of chocolate and raspberries. Thanks so much for sharing. Pinning this one for sure.

    Reply

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