Can we please try something a little different today? Pretty please?
I’d like to tell you the story of the little skillet cookie that could with pictures instead of words. Maybe just a few words, but not a lot.
It’s a good story. With a happy ending. So let’s get going.
Mexican Hot Chocolate Skillet Cookie
2 c. all-purpose flour
1 1/2 c. white sugar, granulated
3/4 c. unsalted butter, softened
2 large eggs
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 1/2 c. Ibarra brand Mexican chocolate, grated (A couple notes on the chocolate here: first, if you can’t find Ibarra or any other brand of Mexican chocolate, you may substitute a semi-sweet American chocolate, or even chocolate chips. Please note that if you substitute American chocolate for Mexican chocolate, the texture of the final product will be quite different; Mexican chocolate is very grainy, almost like a Kit Kat, so using American chocolate will simply produce a smoother skillet cookie. Secondly, I opted to grate my chocolate because I wanted it to melt throughout the cookie, making a purely chocolate cookie as opposed to a cookie that had some chocolate pieces in it. You can grate your chocolate or not depending on how chocolate-y you want your skillet cookie to be.)
Preheat oven to 350°.
Grease the bottom and sides of a 10″ cast iron skillet and set aside.
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. If you have opted to grate your chocolate, you will want to beat the pieces in to create a uniformly chocolate dough. If you have opted to stick with chocolate chips, you can simply fold those into the dough base.
Press your finished dough evenly into the bottom of the prepared pan. Bake for 28-30, 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.
YIELD: approximately 8 servings
Two words: chocolate heaven.
this recipe looks great and I’d love to try it…but i don’t own an iron skillet. can i just use a ‘normal’ non-stick skillet?
As long as the skillet or pan that you use is oven-safe, you’re good to go.
thank you very much for the fast reply and the recipe!
i tried it with “normal” chocolate and spices ( because here in Europe i couldn’t find lbarra) and it is super-delicious!!!
I’m so glad that it worked out well, Sarah!
Just wanted to stop by and say how much I appreciate your recipes! I am from Monterrey, Mexico and it’s nice to see all of these familiar ingredients in desserts that look too good to be true. Thank you so much for sharing these! Un abrazo fuerte!
Gracias, muchísimas gracias, Marielle!
My brothers and I used to do this with all kinds of cookie recipes when we were growing up. My mom said we did it because we were lazy and didn’t want to take the time to scoop and bake trays of individual cookies. We always said it was because they tasted good.
In truth it was both, but I’m glad to see that we can add a third feature: we were experiencing other cultures.
P.S. Yields one cookie, go bake your own.
Oh my goodness, love love Mexican chocolate. How many wedges of Ibarra is 1 1/2 cups?
I used 4 full disks of Ibarra in this recipe.
Curious? Why you did not add a teaspoon of Mexican vanilla too? I love the combination of Mexican chocolate and Mexican vanilla together.
I’m normally not a huge vanilla fan, which is why I didn’t think to add it here, but I think you’re absolutely right that Mexican vanilla would work really well with the Mexican chocolate. I’ll definitely be adding it next time – thank you so much for the suggestion!!
Everything about this recipe sounds delicious! I have corn bread sitting in my cast iron skillet from yesterday right now but I am going to have to clear that out asap to try this. It looks so scrumptious. I learned some new things about mexican chocolate too. Thanks.
You sure got my attention with this one! I’ve never seen or heard of anything like it. I live here in Mexico and have a cast iron skillet. I can’t wait to see the reaction of some friends both Mexican and expats when I make them your Mexican Hot Chocolate Skillet Cookie. I’ll let you know!
Please do! I hope they love it!!
Congrats on the top 9! This looks amazing. I’ve never made a skillet cake before and it looks like something I shouldn’t be missing out on any longer.
Oh wow! I’m speechless in front of these pictures but I know we will love this recipe
I love cooking and baking with Mexican chocolate!
This cookie looks so rich and delicious! And I love that you baked it in a skillet.
Stopping by because I saw you made the Top 9 on Foodbuzz. Congratulations!
Oh I love this skillet cookie! Such a great recipe and pictures. Congrats on Top 9 – it’s so deserving.
Yummmm. And beautiful photos. I bookmarked it. We always have mex hot choc. My kids love it.
I love Mexican hot chocolate and this looks insanely good. Love the simplicity of the cast iron; just seems so right for this.
I like the way you write your “g”s. Even more, I like the way you bake.
xo
http://allykayler.blogspot.com
I’ve never heard of mexican chocolate… I’ll have to try this out.
I love anything with Mexican chocolate-the spicy warmth melts me every time. I have not tried this brand, but I love Abuelita. This giant cookie looks to-die-for! Thanks for sharing!
Wow – that looks awesome and easy to do. I would love to put a scoop of vanilla ice cream on top!
What a fabulous recipe!! This is great….I am so drooling over this right now. Sounds just absolutely amazing
Such gorgeous photos and what a great recipe!
This looks really amazing! Too bad we don´t have any Mexican chocolate here, because I bet it would be pretty delicious with it
This cookie made me grin ear to ear! And congrats on making Top 9!
This looks delicious. I’ve never baked with Mexican chocolate before. Lovely pictures!
Meagan, how fabulous is that! This would be wonderful at any time but I can see this really selling like hot cakes on a camping trip! Congrats on yet another FB No.1!
Now that’s a fat cookie…(it’s a family joke) but truly I think this may be the image that comes to mind next time I hear someone say “It’s a faaaaaat cookie!”
You really didnt need words with this post
totally…gorgeous…i need this in my life! Going back to uni in september and i know this would go down a storm 
Loves the big-cookies!
Loves the ingredients!
Loves the Photo!
Loves the story!
& loves the ending! < u share the recipe with us – Tq Scarletta!
Love, love this.
I have skillet envy
Great post!
i never baked in a skillet but you taught me something new! This looks yum and love the crumbles.
No way!?!?!? This looks delicious and decadent!
I absolutely love this idea….the pictures are amazing as well!
How fabulous! I need to get a skillet if only to make skillet cookies.
I bet it would be good with some spicy cayenne too!
Dang! Why didn’t I think of adding cayenne?!? What a fantastic idea!!
OMG, that looks wonderful, I have never made cookies that way, learn something new everyday! Great pictures too, thanks for the share.
Ummm… yeah. Looks like I need to invest in a cast iron skillet for sure now. Love mexican chocolate. What a great idea! Skillet cookie. Love it!
Your pictures are INCREDIBLE.
That cookie is bananas! I have to make it! I will be my boyfriend’s hero if I do. Thanks so much for sharing Scarletta!
Yay for trying something different! You can do that anytime you want =)
This cookie sounds so good and now you have me craving some Ibarra!
Oh happiness
What a picture story. I’m curious about this Ibarra chocolate now!
I love the happy ending!! YUMMO!
Cookies in a skillet have become a fave around here.
This looks so good, I could just pull up a chair with a big old spoon and dive in. I really need to invest in a cast iron skillet.
Oh this looks awesome! I want to put a huge scoop of ice cream in the middle and go to town… LOL
I love this!
I’ve been dying to make a skillet cookie!
I love Ibarra chocolate!
I might have to give this a try very very soon!
yes indeed. nothing like a skillet cooked cookie.
serve with some fresh whipped cream and i’m in business for an hour–do not disturb. lol
Too good! Tweeting this now!
Oh wow! That looks amazing! Add some ice cream and you have an over the top dessert!
Amazing. Can I come live with you?
Give me a chance to clean up my house and then we can talk.
Lovely pics and such a decadent looking cookie.
This is sooo cool, love giant skillet cookies, especially when they’re mexican hot chocolate flavored. YUM
This looks incredible! I’m breaking out my skillet for this one.
Grated chocolate is an EXCELLENT story. Grated Mexican chocolate and then grated Mexican chocolate — and then …. GRATED MEXICAN CHOCOLATE.
love it.
These look amazing, the crackly top and moist fudginess underneath! The info on mexican chocolate was very helpful. Glad I stopped by-simply delicious.
I just love anything Mexican and anything you make in a skillet. Can’t wait to try this recipe. Looks more like a brownie then a cookie – even better.
just wondering if you think this would work for individual ramekins? Sounds WOUNDERFUL!!
Absolutely! You would just want to adjust the cooking times down since they will likely bake up much more quickly. Depending on your ramekin size, I would start checking for doneness after 14-15 minutes.
Everything about this post is gorgeous! The cookie, the pictures, all of it!
Oh my heavens! One skillet for me please!
I’ve done this before, and it’s a lot of fun! I like how yours has such a rich, brownie-like texture.
FABULOUS as always….thank you for the information regarding the Mexican chocolate as I’m SURE they don’t have it here in small town Florida!