Max’s Wine Dive's Red Velvet Cast Iron Cookie
Ooey gooey and super delicious; this sharable cast iron red velvet cookie is the perfect dessert! This recipe is great for making ahead of time and storing in your freezer. Just portion out your servings onto a parchment-lined baking sheet, and place the sheet in the freezer for about 30 minutes, then store in a resealable plastic bag.
Ingredients
- 6 Tbsp butter softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 Tbsp Red food coloring
- 1/2 tsp kosher salt
- 1/2 cup mini white chocolate chips plus more for
- sprinkling
- 1/2 cup semi-sweet chocolate plus more for sprinkling
- Vanilla ice cream for serving (optional)
- chocolate syrup for serving (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 5” cast-iron skillet with cooking spray.
- In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, cocoa powder, baking soda, food coloring, and salt. Mix until just combined. Fold in chocolate chips.
- Spread 6 ounces dough into a 5" skillet in an even layer. Top with more chocolate chips and bake 15 to 20 minutes. Serve warm with ice cream and chocolate syrup, if desired.
Notes
Courtesy of Max's Wine Dive, Photo by Certified Pastry Aficionado.
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