This right here is complete cookie heaven; a soft and chewy Chocolate Chip Skillet Cookie baked in a cast iron pan and served warm with ice cream on top. No rolling or chilling the dough makes this a quick and easy dessert and it’s always a crowd pleaser.

I love taking a traditional dessert like chocolate chip cookies and adding a little twist that makes it even easier to bake (like cooking it in a skillet).  I did something similar when I  took this chocolate cake recipe and turned it into a mug cake, and turned my favorite sugar cookies into bars.

12 Tablespoons butter 1 1/2 sticks melted and cooled until warm
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 cups + 2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (I use half semi sweet and milk chocolate

Heat oven to 325 degrees F.
Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended.
Add the egg, egg yolk, and vanilla and mix until combined.
Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work).
Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven.
Allow to cool in the skillet for at least 20-30 minutes before cutting.
Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.


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