Vegan Molten Chocolate Skillet Cookie
Want that gooey center without the eggs or dairy? This skillet cookie gets its molten magic from aquafaba and a hidden chocolate center.
The trick is underbaking it just enough so the middle stays soft while the edges get crispy. Serve it straight from the cast iron with vanilla ice cream.
Aquafaba Creates the Binding
Chickpea liquid replaces eggs here, but you need to whip it first. Beat aquafaba for 3-4 minutes until it gets foamy and doubles in volume. This creates the structure that holds everything together while keeping the center molten. Cold aquafaba whips better than room temperature.
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Cast Iron Holds Heat Perfectly
A 10-inch cast iron skillet distributes heat evenly and keeps the cookie warm long after it leaves the oven. Preheat your skillet in the oven for 5 minutes before adding the dough. This creates a slightly crispy bottom while the top stays soft.
Underbaking Is Your Friend
Pull the cookie when the edges are set but the center still jiggles slightly when you shake the pan. It’ll look underdone – that’s exactly what you want. The residual heat from the cast iron continues cooking it for another 2-3 minutes after removal.
Brown Sugar Adds Moisture
Dark brown sugar contains more molasses than light brown, which keeps the cookie soft and adds depth. The extra moisture prevents the vegan dough from drying out during baking. Pack it firmly when measuring for consistent sweetness throughout.
Getting the Perfect Molten Center
- Test doneness by gently shaking the pan – the center should jiggle like set pudding, not liquid batter.
- If you don’t have aquafaba, substitute with 2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 10 minutes.
Frequently Asked Questions
Will this work in a regular baking dish instead?
Yes, use a 9-inch round cake pan but reduce baking time by 2-3 minutes since it won’t retain heat like cast iron.
How long does the molten effect last?
About 15-20 minutes after baking. The cast iron keeps it warm longer than other pans would.
Can I make individual portions?
Divide dough among 6 ramekins and bake for 12-14 minutes. Check each one individually since oven hot spots vary.
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Vegan Molten Chocolate Skillet Cookie
Equipment Needed
- 10-inch cast iron skillet
- Electric mixer
- Large mixing bowl
- Measuring cups and spoons
Instructions
- Preheat oven and skillet: Preheat oven to 350°F. Place a 10-inch cast iron skillet in the oven while it preheats.
- Whip aquafaba: In a large bowl, whip aquafaba with an electric mixer for 3-4 minutes until foamy and doubled in volume.
- Combine wet ingredients: Add melted vegan butter, brown sugar, and vanilla to the whipped aquafaba. Mix until well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine dough: Gradually fold the dry ingredients into the wet mixture. Add non-dairy milk if the dough seems too thick.
- Add chocolate: Fold in chocolate chips and chopped chocolate, reserving a few pieces for the top.
- Fill hot skillet: Carefully remove the hot skillet from the oven and press the dough evenly into it. Scatter remaining chocolate pieces on top.
- Bake until molten: Bake for 16-18 minutes until edges are set but center still jiggles slightly when shaken.
- Cool and serve: Let cool for 5 minutes before serving directly from the skillet with vegan ice cream.
Nutrition Facts
Per Serving (1 serving)
