There’s a pile of papers and textbooks waiting for me to read, but I just have to share this cookie with you. I was going to wait until the weekend to share, but that would just be way too selfish of me. I can’t make you guys wait until the weekend, could never do that to you, that would just be cruel. You need to know about this nooowwww.
Look at it. Isn’t it beautiful?
Best part: it was made and baked in ONE skillet. If you hate doing dishes like I do, this is the cookie for you!
I have always always always wanted to make a skillet cookie. They just look so much better than the average baking sheet cookie. So much chewier, and thicker and chocolatey-er. The result? Faaaaantasical. Every bit as delightful as I imagined, except I may or may not have burnt the roof of my mouth… Yea, don’t be like me. Let the cookie cool before digging in. I hope someone benefits from my dumb mistake 😛
I realized (after I ate the entire cookie) that I forgot some crucial crucial ingredients: ice cream, chocolate sauce, and caramel sauce. I was banging my head against the wall and holding the empty skillet in my hand. How could I forget?!
Chocolate Chip Skillet Cookie
- 1 stick Butter (salted/unsalted will work here)
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 whole Egg
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Semi-sweet Chocolate, Cut In Chunks
1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.
Source: How Sweet Eats