This red velvet skillet cookie is a delight! Red velvet is a type of flavor” you might say. It is made using a little bit of chocolate and edible red food coloring. So there are “red velvet” things of all kinds. Cakes, cookies, like this one, cupcakes, etc. They are all characterized by being very soft, hence the “velvet”part.
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You know we don’t really like the idea of using a lot of coloring or things that are just decorative in food, because we don’t think it’s necessary, and because we like to focus better on making it taste amazing. Now, we love to see all the things that can be done decorating, but it’s just not our thing. When it comes to red velvet recipes, however, we always use red coloring, because in these cases it is somehow part of the same “look” or “flavor” that it is made of, like making a white chocolate or vanilla cake.
We have to say, that you have to be careful with using a lot of coloring in any recipe, and this is because if you use too much, many colorings tend to bitter the flavor, and that is never a good thing, so be careful.
I love the idea of a giant cookie made to be eaten in the same skillet if was baked in, right then and there, straight out of the oven. The best thing is to eat it with some ice cream on top if you like ice cream and a glass full of milk.
Now, as for the skillet or pan to use for this recipe, a cast iron skillet sush as the one in the pictures makes the cookie crispy and makes it cook faster. For us, there is no contest, using a cast iron skillet is best. But in case you don’t have one, you can use any pan you have, but make sure it’s oven safe, because some of them are not.
The result is a cookie full of flavor, soft on the inside and crispy on the outside! The white and semi-sweet chocolate chips are the best part, because they melt in your mouth. Don’t even think of serving the cookie on plates or cutting slices of cookie, this cookie should be eaten like this, in spoonfuls.
If you like this recipe, you have to check out our red velvet cake, which is a marvel.
Red velvet skillet cookie
Ingredients
- 6 tbsp (3.18 oz) (90 gr) unsalted butter, at room temperature
- 1/2 C (3.50 oz) (100 gr) white sugar
- 1/4 C (1.80 oz) (50 gr) brown sugar
- 1 egg, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 tbsp (0.50 fl oz) (15 ml) red liquid food colorant
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 1/2 tbsp (0.14 oz) (4 gr) corn starch
- 2 tbsp (0.50 oz) (14 gr) cocoa powder, unsweetened
- 1 tsp (0.17 fl oz) (5 gr) baking soda
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1/2 C (2.99 oz) (85 gr) white chocolate chips
- 1/2 C (2.99 oz) (85 gr) semisweet chocolate chips
Instructions
- Preheat the oven to 356º F (180° C). Spread a little butter in a cast iron pan (if it is cast iron, it is better) of approximately 7.80 inches (20 cm) in diameter.
- In a medium bowl, sift the flour with the cornstarch, cocoa powder, baking soda and salt.
- In a large bowl, cream the butter with the two types of sugar with an electric mixer or hand whisk for 3 minutes until the mixture is light and fluffy.
- Add in the egg with the vanilla extract and the red coloring and beat for 1 more minute until blended.
- Add the flour mixture and mix using a rubber spatula until a smooth batter forms. Add the chocolate chips and integrate with the same spatula until they are incorporated throughout the batter.
- Place the batter in the skillet and spread it with the spatula until it is even.
- Bake the cookie for 20-25 minutes until firm and lightly browned on the edges but not quite in the center. Take out of the oven and let it cool down for about 5 minutes.
- Serve the cookie with vanilla ice cream or chocolate sauce and eat while still warm.
