Skillet Cookie

Chocolate doesn't make the world go 'round, 
but it sure does make the trip worthwhile!

I gave Gail’s Skillet Cookie recipe from the blog hop a try tonight. We have all been trying to eat more healthfully. This is the first “real” dessert I have made for just our family in about a month. It was a great choice! So, so easy and so, so good! All the needed ingredients were right in there in my pantry! My family loved it!! Definitely a keeper!

Skillet Cookie on McCarty Pottery
(We simply must talk about McCarty Pottery one day very soon!)

Although I love the way the cookie looked in my cast iron skillet, I turned mine out onto a platter to serve. I wanted to see how easily it would come out of the pan. It practically slid out! Perfect! I think this will make a great dessert to take to folks. Who wouldn’t love to receive one of these giant chocolate chip cookies? Patting this dough into the skillet was much easier and quicker that scooping out individual cookies.
I did reduce the cooking time to 30 minutes in my convection oven. I thought it was just right - crispy around the edges and chewy in the middle. Yum! We didn’t have the ice cream, but a warm slice of this big cookie would be wonderful topped with a big scoop of vanilla ice cream, drizzled with chocolate syrup and sprinkled with chopped nuts!
I may add some chopped pecans to the dough next time! We Southerners do love us some pecans in our chocolate chip cookies!
For you cookie/cake decorators, this would work great for decorating with confectioner's icing! What a neat birthday happy this would make!
Oh my, how the time does flies! I didn't mean to rattle on this long! Gail has a whole series of skillet recipes on her blog, Faithfulness Farm. (Isn't that a wonderful name for a blog?!)
I can’t wait to try more of her recipes! Be sure to hop over to Gail's site! Have fun!

 Skillet Cookie

Skillet Cookie

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
3/4 cup (1-1/2 sticks) butter, softened (Gail uses unsalted, but y’all know I use salted!)
3/4 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract (Gail uses 2 teaspoons of vanilla.)
1-1/2 cups mixed milk and semisweet chocolate chips

Preheat the oven to 350 degrees. Coat a 10-inch skillet well with cooking spray.
In a medium bowl, whisk together the flour, baking soda and salt.
Shake chocolate chips with one tablespoon of flour mixture to coat well. (This will help distribute the chocolate chips more evenly throughout the dough.)
In the bowl of an electric mixer cream butter and sugars until the mixture is light and fluffy, about 2 minutes.
Add egg and vanilla, mixing until they are fully incorporated.
Add flour mixture, and beat until just combined.
Stir in the dusted chocolate chips.
Transfer dough to a 10-inch cast iron skillet, and press to flatten, covering the bottom of the pan.
Bake until the edges are brown and top is golden, 30 – 40 minutes.
Transfer to a wire rack to cool, 15 to 20 minutes.
Cut into wedges and serve with a scoop of vanilla ice cream. For extra special treat, drizzle chocolate syrup over cookie wedge and ice cream and sprinkle with chopped nuts! Yum!!

1 comment:

  1. Connie...thank you for your sweet comments and the shout out!! Glad your family liked the skillet cookie -- I rarely make chocolate chip cookies any other way these days :)



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