Double Chocolate Skillet Cookie
One pan of chocolate cookie dough baked over coals. No mixer, no eggs, no butter.
- calories
- 390
- weight
- 3.2 oz
- cal / oz
- 122
- protein
- 5 g
- serves
- 6, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 90 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dessert
- Campfire coals
- Dutch oven
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| All-purpose flour | 1 cup | |
|---|---|---|
| Sugar | 1 cup | |
| Cocoa powder | 1/3 cup | unsweetened |
| Baking soda | 1/2 tsp | |
| Salt | 1/4 tsp | the source used salted-free butter, so add it back |
| Powdered whole egg | 1 tbsp | stands in for 1 large egg |
| Vegetable oil or ghee | 1/2 cup | replaces 1/2 cup butter |
| Vanilla extract | 1/2 tsp | or a pinch of vanilla powder in the dry mix |
| Semi-sweet chocolate chips | 1 cup |
Method
- Burn a fire down to coals well before you want dessert. You want steady low heat, not flames.
- Dump the dry premix into a lightly oiled 8-inch skillet or small dutch oven. Add the oil, vanilla, and about 90 ml of cold water.
- Stir with a spoon until there are no dry pockets. The dough should be thick and hold a spoon track.
- Fold in most of the chocolate chips. Press the dough flat and scatter the rest on top.
- Cover. Set the pan on a thin bed of coals and shovel more coals onto the lid.
- Bake 18 to 22 minutes. Pull it when the center still looks slightly wet; it firms up as it sits.
- Let it rest five minutes, then eat straight from the pan with spoons.
Twenty-four separate cookies on two sheet pans is an oven problem. A fire is not an oven, so this bakes as one thick round instead, which forgives uneven coals: the center stays soft while the edge sets against the hot metal, and that is the texture the original was chasing anyway.
The substitutions are the load-bearing part. Butter is fridge food and creaming it needs a mixer, so oil goes in cold and does the same job of coating the flour. Powdered egg plus a little water replaces the fresh egg. Because unsalted butter is gone, salt gets added back on purpose, and cocoa this dark needs it.
Packing
Flour, sugar, cocoa, baking soda, salt, and egg powder go in one bag at home. Chocolate chips in a second bag so they do not melt into the flour. Oil in a leakproof bottle.
Variations
- Swap half the chips for chopped dried cherries if you want it less sweet.
- No dutch oven: bake it in a foil-lined skillet with a foil lid and rotate the pan every few minutes.
- Skip the egg powder and add another tablespoon of oil. It comes out fudgier and denser.
https://domesticsuperhero.com/double-chocolate-chip-cookies