Tuesday, October 1, 2013

Chocolate Chip Skillet Cookie

It is cold, windy and rainy outside... the perfect weather to make a big, warm cookie and eat it while watching a good movie. It is Tuesday and the rest of the world is working, that fact makes this cookie experience all the more satisfying.

Instead of scooping dough onto parchment-lined baking sheets, we are just going to stir the ingredients together in a cast iron skillet with a big spoon and throw it in the oven.







You could add some ice cream to this warm cookie situation, but I like to enjoy it unadorned.

This recipe makes a very large cookie. Make it for a crowd or do like me and freeze wedges of it. Take a slice out of the freezer a few hours before dessert (or snack) time.


Chocolate Chip Skillet Cookie
from How Sweet Eats at www.tastykitchen.com 
adapted to fit a 12" cast iron skillet

1 1/2 sticks butter (12 Tablespoons)
3/4 c granulated sugar
3/4 c brown sugar, packed
2 teaspoons vanilla
1 whole egg + 1 egg yolk
2 1/2 c AP flour
3/4 teaspoon baking soda
1/2  teaspoon salt 
1 1/2 c semi-sweet chocolate chips
- - -
pre-heat oven to 350
1. Over medium heat, melt butter in your skillet
2. Stir in sugars and vanilla; remove skillet from heat and allow to cool slightly (you want it warm to the touch but not hot)
3. Whisk in egg and yolk; sift together dry ingredients and pour into skillet, stirring until a dough forms (it will take a minute or two of mixing with a spoon to come together)
4. Fold in chocolate chips and smooth dough out to the corners of the skillet
5. Bake at 350 for 30-35 minutes* until top and sides are a golden brown
6. Cool slightly before slicing 

*if you like softer, slightly under-baked cookies, reduce baking time to 25 minutes

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