Every other day I seem to come across a recipe that requires baking in a skillet. As far as I know I don’t own one (I looked everywhere in my house!) so I’m always disappointed when I come across a recipe that looks delicious but uses this heavy pan.
And then the most unfair thing happened: I found a recipe for a chocolate chip skillet cookie. I went out immediately and bought the $30.00 baking device that is going to skyrocket my calorie intake. Great.
Since I do most of my baking on friday afternoons to prepare for my family dinner, my sister gets to taste my creations before it makes its way onto the table. She got to sample the skillet cookie fresh out of the oven and even told me that this cookie is one of her favourite desserts I’ve made so far! Thank you skillet! I don’t hate you for making me fat anymore.
I found this skillet cookie recipe from Ezra Pound Cake who “adapted” it from a Martha Stewart Living Recipe. But when I looked closely, it was the exact same recipe.
So here we go. A recipe from Martha Stewart Living!
Skillet-Baked Chocolate Chip Cookie
What You Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks, 12 tablespoons) unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (about 9 oz) semisweet chocolate chips (or a mix of milk chocolate and semi sweet chips)
What You Need to Do:
Preheat oven to 350 F.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well incorporated. With the mixer on low speed, add the flour mixture and beat just until combined. Finally, add the chocolate chips and mix to distribute.
Transfer the dough to a 10-inch ovenproof (e.g. cast-iron) skillet, and press to flatten in an even layer on the bottom of the pan. Bake until the edges of the cookie are brown and the top is golden, about 40-45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. If using a smaller or larger skillet, adjust cooking time accordingly. Transfer to a wire rack to cool slightly before serving.