Bake: Skillet Chocolate Chip Cookie.

Hope everyone had a good Valentine’s Day! I think it’s a very stupid holiday that just gets society to spend money for no reason, but I’ll take any excuse to do something inexpensive and a little special with the boyfriend.
This year we had a classy dinner of perfectly grilled steak with roasted potatoes and asparagus (yummm!), and I handled dessert.
Jordan is not much a cake person, and we just polished off a tray of peanut butter brownies, so I decided to make a gigantic version of his favorite cookie.

The skillet cookie.

Mamma mia. This was fantastic. I borrowed a cast-iron skillet from my dad, but I will be buying my own so I can make skillet cookies more often. Possibly everyday.

The cookie was really easy to make, since you basically plunk all the ingredients into the skillet and mix them. It’s made with sort-of browned butter, lots of sugar and chocolate, so of course it’s delicious. The cookie is chewy, dense, and sweet.
Topped with a little vanilla ice cream, it was a perfect Vday treat. I think it would also make a great alternative to a birthday cake, when the birthday-haver is not crazy about cake.
Make and enjoy this cookie whether you’re single, attached, or unsure. Use Valentine’s Day as a reminder to love your family, love your close friends, love your pets, and most importantly, love yourself. :D

Note: You must use a seasoned cast-iron skillet; regular skillets will not work since they don’t retain heat as well. And I’m pretty sure they’re not ovenproof.
You can use an 8” or 10” skillet with good results and no baking time adjustments. Don’t ask me how that works, because it makes no sense to me. But the recipe asked for an 8” skillet, and I used a 10” with the same baking time and had no issues.

Recipe is from College Girl Cooking.

Ingredients:
½ cup unsalted butter
½ cup sugar
½ cup brown sugar, packed
1 tsp vanilla extract
1 egg
1 ½ cups flour
½ tsp baking soda
¼ tsp salt
1 cup chocolate chips (feel free to add more than 1 cup, throw in peanut butter chips, toffee bits, nuts, broken up chocolate bars … or any other lovely add-ins that float your boat)

To make:
1. Preheat oven to 350F. Melt the butter your cast-iron skillet set over medium-low heat. Stir in both sugars and vanilla, then remove from heat. Let rest for about 5-10 minutes, until the pan is no longer hot. I used the downtime to get my other ingredients lined up.
2. Crack an egg into a bowl and lightly beat with a fork, then mix into the butter-sugar mixture.
3. Dump flour, baking soda and salt over top of the butter-sugar mixture. Using a rubber spatula or wooden spoon, gently mix the dry ingredients in until smooth and completely combined. You mayyyy need to stop and shake your arm out a few times, because the dough will get pretty thick. Stir in chocolate and any other add-ins.
4. Bake for 15 minutes. The edges and top should turn golden, but the middle will not look 100% done. That’s fine. Excellent, in fact, since the cookie will continue baking when you take it out of the oven.
5. Run a knife around the edges to loosen the cookie, then let cool for around 15 minutes. Or you can dive in with a fork and risk burning your tongue, up to you.
6. Serve with vanilla ice cream and lots of love!

I honestly think I will make another skillet cookie today, because that picture is not my best work, to put it nicely. Yes… that’s the only reason ……… need better pictures. I don’t want to eat it at all. Ahem.

Have a great Monday!

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