Its here. ย I wasnโt planning on sharing this Deep Dish German Chocolate Cake Skillet Cookie so soon but I just couldnโt do that to you. ย And its the weekend. ย And the weekend means its time for chocolate. ย Lots of chocolate.ย German chocolate. ย And roasted pecans and coconut in a rich caramel topping all drizzled with more German chocolate.
Gimme.
Please.
Ever since I shared myย German Chocolate Cake Cupcakes (a must!), I have beenย pacing myself to share another German Chocolate dessert. ย This German Chocolate Cake Skillet Cookie is so worth the wait.
I got the idea for this skillet cookie from one of my favorite restaurants โ BJs โ which is less than 5 minutes away from my house and Legoland (so if you are ever going to Legoland come say hi!). ย But long before this new BJs was around, I would frequentย BJs in La Jolla every time we went to the LDS temple nearby and every time we would order skillet cookies or as BJโs calls them ย โ Pizzookies (AKA pizza cookie). ย By baking cookies in a skillet, you can underbake them slightly (how I like them, but bake them how you like), so they are extra soft, warm and melt in your mouth ย โ ย thatโs even before you add ice cream.
The then owner of BJs (he has since sold the chain) has a daughter with the chronic disease cystic fibrosis, (which two of my brothers and I have โ Iโve written about our journey HERE), and would donate $1 to cystic fibrosis researchย for every pizzookie ordered. ย Yet another reason we fell in love with the now famous skillet cookie.
Myย German Chocolate Cake version is made with real melted German chocolate, cocoa powder and semi-sweet chocolate chips all in the easy batter which you spread in your skillet and bake for about 35 minutes.
While your cookie is baking, you prepare your caramel, coconut, pecan frosting by simmering all the ingredients together in a saucepan, stirring your roasted pecans and roasted coconut (because roasted is so much better!) at the end. ย Does a more delicious frosting exist in this world? ย Try not to make this frosting too ahead of time or it might prematurely end up in your stomach instead of smothering your gorgeousย rich chocolate cookie.
After smothering,ย justย because you can, drizzle your deep dish of decadence with more German Chocolate.
Insanely delicious as isโฆ
Even better piled with iceย cream.
Even better when you eatย the soft, rich, decadentย Deep Dish German Chocolate Cake Skillet Cookieย immediately right out of the skillet โ the deep skillet. ย The deeply delicious skillet.
Gimme.
Deep Dish German Chocolate Cake Cookie Skillet
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Ingredients
Cookie Dough
- 4 oz. Bakerโs Sweet German Chocolate, chopped*
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs at room temperature
- 1 cup semi-sweet chocolate chips
Frosting
- 3 egg yolks
- 1 cup evaporated milk
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla
- 1 1/2 cups sweetened shredded coconut
- 1 cups coarsely chopped pecans
- 1/2 teaspoon salt
Chocolate Drizzle (optional)
- 4 oz. Bakerโs Sweet German Chocolate, chopped*
Instructions
- Cookie: Preheat oven to 350F degrees. Lightly butter a 12-inch cast iron skillet.** Set aside.
- Melt 4 oz. chopped German chocolate in the microwave at medium heat, stirring every 30 seconds until melted (about 1 ยฝ minutes). Set aside to cool.
- Combine flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- In a stand or hand mixer, beat butter, sugars and vanilla extract. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture just until flour disappears. Stir in 1 cup chocolate chips.
- Spread the dough into a 12-inch skillet and bake for 20 minutes then cover with foil and continue to bake 10-20 more minutes (total of 30-40 minutes) or until center is almost done.*** Allow to cool on a cooling rack for 10 minutes.
- Frosting: While cookie is baking, prepare frosting by whisking the egg yolks, evaporated milk and brown sugar together in a large saucepan. Add butter and cook over medium heat, continuing to stir until thick enough to coat the back of a spoon, approximately 8-10 minutes. Remove from heat and stir in vanilla and salt.
- When oven is free and cookie is cooling, spread coconut and pecans evenly out on a large baking sheet. Bake at 350F for 7-12 minutes, stirring a couple times in between baking until coconut is golden, watching closely towards the end of cooking time so they donโt burn. Stir pecans and coconut into frosting and spread frosting evenly over cookie.
- Melt 4 oz. German chocolate in the microwave at medium heat, stirring at 30 second intervals until melted. Add to a plastic bag, cut the corner and drizzle over cake.
- Slice individual servings or dig directly into skillet. Best served warm with ice cream.
Notes
**If you only have a 9โณ skillet then half the recipe and bake for approximately 15-20 minutes.
***If you arenโt sure how long to bake your cookie, its better to underbake than overbake so the center is still soft โ because no one likes a tough cookie!
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Savita @ ChefDeHome says
Iโm obsessed with german chocolate and this deep-dish cake looks simply divine! can grab a big slice right now! major *drool*
Jen says
Thank you so much Savita! If you like German chocolate, I think you will love this!
Lynn | The Road to Honey says
Oh wow! These look lick the plate clean good. Time wot whip my skillet out!
Jen says
Thanks Lynn! This is definitely a delicious reason to wipe your skillet out! Enjoy!!
Sandra McCollum says
Oh WOW! This looks amazing, something I would devour in less than 10 minutes. Shared! I love this girl.
Jen says
Thank you so much Sandra and thank you for sharing! That means a lot especially coming from you who is one of my dessert idols!
Ari Gil says
If I donโt have a skillet, is there some other way i can bake this? Thanks
Jen says
Hi Ari! I would try it in a 9ร13 pan. I havenโt tried this myself so I am not sure about the baking time, but it should be pretty similar, you will just have to check it for doneness. Good luck!
Mercedes says
I know coconut is a huge part of the frosting, but, because Iโm not a fan, if I were to omit the coconut, would I need to alter the ingredients in another way to get the yummy texture?
Jen says
Hi Mercedes, you canโt get the same exact texture without coconut but you could increase the nuts to help compensate โ that should work just fine. Enjoy!
jk says
Jen, obviously this skillet cookie would be better served warm, If serving this for company, how would you suggest doing this? When having company for dinner, itโs not doable to make frosting and.frost the cookie while they are present. I would be worried that reheating might dry it out.Iโm hoping to make this skillet cookie this coming Friday, which would be June 21st. Thank you in advance for your help.
Jen says
Sorry I am just seeing this! I would just make the frosting ahead of time, it should only take a minute to spread over the cookie!