Skillet Chocolate Chip Cookie Cake
The ultimate comfort food, this Skillet Chocolate Chip Cookie Cake is a delightful blend of chocolate, sweet candy corn, and creamy avocado. Perfect for fall gatherings, it offers a unique twist on a classic dessert that's sure to impress your guests. Bake it tonight and enjoy the warm, gooey goodness!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Skillet
- Oven
Ingredients
- 1 1/2 cups White Whole Wheat Flour about 200 grams
- 1 1/2 teaspoons Cornstarch
- 1/4 teaspoons Salt
- 3/4 teaspoon Baking Powder
- 2 teaspoons Pumpkin Pie Spice
- 1/2 cup Mashed Avocado about 1 large avocado (135 grams)
- 3/4 cup Brown Sugar packed
- 3 Egg Yolks
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 tablespoons Honey
- 1/4 cup Mini Chocolate Chips
- 1 cup Candy Corn Pieces plus additional for topping (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and lightly spray an 8-inch cast iron skillet with cooking spray.
- In a medium bowl, combine 1 1/2 cups white whole wheat flour, 1 1/2 teaspoons cornstarch, 1/4 teaspoon salt, 3/4 teaspoon baking powder, and 2 teaspoons pumpkin pie spice. Whisk these dry ingredients together until they are well mixed.
- In a large bowl, beat together 1/2 cup plus 1 tablespoon mashed avocado and 3/4 cup brown sugar using an electric hand mixer. You want to achieve a creamy, homogeneous mixture.
- Next, add 3 egg yolks, 1 1/2 teaspoons vanilla, and 1 1/2 tablespoons honey to the avocado mixture. Beat until these ingredients are fully combined.
- Gradually stir in the dry ingredients from the first bowl into the wet mixture. Combine them until just mixed; be careful not to overmix.
- Once well mixed, fold in 1/4 cup plus 2 tablespoons mini chocolate chips and 1 cup candy corn pieces. Make sure these are evenly distributed throughout the dough.
- Pour the mixture into your prepared skillet and use a spatula to smooth it out evenly.
- Bake your cookie cake for 45 to 50 minutes, or until the edges turn a deep golden brown.
- Once it’s done, let the cake stand for about 10 minutes to cool slightly before slicing it into wedges.
Notes
- Tip 1: Allow the cookie cake to cool slightly before serving. This resting period not only helps in achieving the right texture but also makes it easier to slice.
- Tip 2: The cake should be golden brown around the edges. A toothpick inserted in the middle should come out with a few moist crumbs but not wet batter.
- Tip 3: This dessert is best served warm with a scoop of ice cream on top to balance the sweetness.
- Tip 4: Leftovers can be stored in an airtight container at room temperature for up to three days.
- Tip 5: You can microwave individual slices for a few seconds to warm them up before eating.