Sunday, 13 April 2014

Recipe: Chocolate Chip Cookie Skillet

A couple of my closest friends went through difficult break-ups in the span of about a week. My default when someone has a broken heart is lots of chocolate and ice cream. And it's always better when that chocolate is actually warm gooey chocolate chip cookie dough served warm from the oven with ice cream. Add in some extra chocolate syrup for good measure and, if nothing else, they'll be in a sugar coma and able to sleep.

I may sound like a broken record, but I love anything that I can make in my cast iron skillet. The only problem with making this cookie skillet for dessert is that it means I can't make my one hour skillet focaccia bread to go with the main course. Cookie skillet vs buttery focaccia. Life is rough in our household! 

The real solution to that dilemma would just be to get another cast iron skillet.



If you have never had a cookie skillet (or pizzookie as some places call it), you have no idea what you are missing. This is something you need to experience immediately. There is almost nothing greater than warm cookie dough with cold ice cream. 

Speaking of which, make sure you buy a good quality, creamy vanilla ice cream. Simple is always best; we love this Breyer's creamery style natural vanilla. When we're not making it ourselves, we like to look for products that use just a few natural ingredients.

Anyway: this cookie recipe. Of course, you could use it to make normal cookies, too. I have certainly used this recipe for that purpose as well. Just adjust your baking time to 11-12 minutes for 1.5 tbsp scoops of cookie dough. This cookie recipe is super easy. It may not be the NY Times "best ever" recipe, but it also doesn't involve browning your butter or refrigerating your cookie dough for 48 hours.


Chocolate Chip Cookie Skillet

Ingredients:
  • 3/4 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup room temp butter
  • 1 tbsp vanilla
  • 2 large eggs 
  • 3 cups flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3 1/2 cups semi-sweet chocolate chips

Directions:

Preheat your oven to 350 F.

In your stand mixer, cream the butter and white and brown sugar together. You could also do this using a hand mixer or, if you really wanted to, by hand.

Add the vanilla and eggs, one at a time, and mix until combined. I always crack my eggs into a small bowl before adding them to my stand mixer. 

In a separate bowl, combine your dry ingredients and fluff with a fork. Slowly add the dry ingredients to your wet ingredients, mixing on slow speed. Once the dry ingredients are incorporated, add the chocolate chips and stir until just mixed. 

If you're making a cookie skillet, press the dough into your cast iron skillet. You do not need to grease the skillet. 

Put the skillet in your preheated oven and bake for approximately 22-25 minutes. You want the edges of the cookie dough to be browned and starting to crisp but the centre should still be a bit gooey. 

Allow the skillet to cool for a couple minutes before serving. 

Serve wedges of warm cookie skillet in a bowl with ice cream and some chocolate syrup!