Friday, August 2, 2013

Skillet Chocolate Chip Cookie

Wow, just look at that GREAT BIG GIANT COOKIE!
This cookie was made by Taylor and his little helper, his niece Devin.
They sure had a great time measuring ..........
and tasting....
and licking......
They sure made a yummy chocolate chip cookie.
We served it while it was still warm with a scoop of vanilla ice cream and chocolate syrup. 
You need to make this cookie (and some memories) with your loved ones this week-end!!!
Skillet Cookie, Adapted from Sweet & Crunchy

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup (6 oz) butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1.5 cups chocolate chips
  • 1.5 cups chopped walnuts or pecans

Directions

Preheat your oven to 350 degrees F. Combine the flour, baking soda, and salt in a small bowl and whisk or sift them together. Set this aside for a moment. Place the softened butter and the two sugars in a large bowl or the bowl of a stand mixer. Mix them together on medium-high speed using the stand mixer or a hand mixer for about 2 minutes, until they’re light and fluffy. Scrape down the paddle and the sides and bottom of the bowl, then add the egg and vanilla extract. Mix again until the egg is fully incorporated into the butter. Add those dry ingredients you mixed earlier, and turn the mixer to low speed. Mix it just until the flour disappears into the batter. Stop the mixer as soon as you get to this point, because the more this dough is mixed, the tougher your cookies will be. Add the chocolate chips and the chopped walnuts or pecans, and stir them in by hand. If you’re using a well-seasoned cast iron pan, there’s no need to grease it before you put the cookie dough in. (Trust me, there’s enough butter in these babies to keep them from sticking.) But if your pan’s not very well seasoned, or you’re particularly concerned about getting your skillet cookie out in one piece, go ahead and rub a very thin layer of oil or butter into the pan, then scrape the cookie dough into the pan and smooth it into an even layer.Bake the skillet cookie at 350 degrees for 30-40 minutes, until it is puffed, golden, and the edges have nicely browned. If you’re unsure, it’s better to err on the side of underbaking, because the cookie will continue to cook for a few minutes once it’s out of the oven.  Let the skillet cookie cool on a wire rack for 20 minutes, until it’s warm but no longer hot. Use a knife to cut it into wedges (8 if you’re hungry, 12 if you’re feeling more restrained) and serve like a slice of pie.

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