Friday, October 18, 2013

Skillet Chocolate Chip Cookie

skillet chocolate chip cookie // the parsley thief
I'm a fan of Martha Stewart Living magazine any month of the year, but the October issue is always a favorite of mine. I love Halloween, and she always has the most creative craft ideas and recipes for the occasion. This year's Halloween issue is no different, and even better, it comes with a free Everyday Food insert tucked inside!
Were any of you as sad as I was when they cancelled Everyday Food subscriptions? I have a stack of back issues about a mile high in my kitchen, and still consider it one of the most practical, family-friendly recipe resources around. Both the magazine and the insert are full of great Fall recipes, but the one that I had to make first was this Skillet Chocolate Chip Cookie.
October 2013 Martha Stewart Living
Why? For one, just because it's been about three months now since I was pregnant, my cravings for anything involving chocolate have yet to pack up and leave {especially when they involve a still warm from the oven chocolate chip cookie!}, and two, I could whip this up with one bowl and one spoon, while carrying a infant on my chest, and in between two trips to hockey practices. That's how easy this recipe is.
Brown Sugar & Egg
The ingredients are items I almost always have on hand, so it was an impulsive decision, but the whole family was happy to have the treat of a homemade dessert that night. I will also be keeping it in the recipe idea bank for when we have company over and need a quick dessert.
A few notes on the recipe itself...the folks at Everyday Food used a cast-iron skillet that was 10" across at the top, and mine was 10" across at the bottom, so my cookie came out a bit thinner than theirs. It was perfectly delicious as is, but I might try a smaller skillet next time, or simply up the quantities a bit. I also am not the best at keeping my cast-iron skillet as "well-seasoned" as it should be, so I greased it with a bit of butter before beginning, as insurance against sticking. But if yours is in a "non-stick" state, you'll be fine with skipping that step.
skillet chocolate chip cookie // the parsley thief
Now that I've discovered how easy a cookie in a skillet is, I may abandon chocolate chip cookies altogether. Dare I say that I like this more than individual cookies? I think I might. Chocolate chip cookies don't have a "crust" like this skillet version does, and it may be the most delicious thing ever. Think brownie crust, but from a chocolate chip cookie. Holy Moly, it's good. Then top it with a scoop of vanilla ice cream and reach cookie nirvana. Enjoy!
Want some more great Chocolate Chip Cookie recipes? Here are a few more - Tate's Chocolate Chip Cookies | Oatmeal Chocolate Chip Cookies | The Ultimate Chocolate Chip Cookie

Skillet Chocolate Chip Cookie

{printable recipe}
Yields: 8 servings
Adapted from Everyday Food, October 2013

I love the simplicity of this recipe. It takes less time than baking individual chocolate chip cookies, and with less dishes to deal with afterwards! If your cast-iron skillet isn't as well seasoned as it should be, like mine was, then I recommend greasing it with a bit of butter before you begin. If not, you'll be fine leaving it un-greased. The folks at Everyday Food used a cast-iron skillet that was 10" at the top, so theirs came out a bit thicker than mine, but I was happy with the result all the same.

6 tablespoons unsalted butter, room temperature
1/3 cup packed dark brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup flour, spooned & leveled
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semi-sweet chocolate chips

Preheat the oven to 350, and grease a 10" cast-iron skillet {if needed}. Add the butter and sugars to a large mixing bowl and stir with a wooden spoon until combined. Stir in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the chocolate chips. Transfer to the skillet, and smooth the top.

Bake until the cookie is golden brown and the center is just set, about 18 to 20 minutes. Let the cookie cool for about 5 minutes before serving. To serve, I recommend topping each slice with a scoop of vanilla ice cream.
Make ahead: If wrapped well, the cookie will keep for a few days. You can reheat the individual slices in the microwave for about 30 seconds.


Anonymous said...

Good Lord this looks amazing!!! Honestly a chocolate chip cookie is my most favorite food of all time!!

Joanne said...

I've been seriously pining for a cast iron skillet and this is NOT helping!! Decadent and gorgeous.

Laurie {Simply Scratch} said...

ohhhhh this sounds amazing!

Post a Comment