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FOOD FUN: Chocolate Chip Skillet Cookie Recipe

Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie
[1] The skillet cookie made by Michelle of HummingbirdHigh.com. [2] Lindsay of PinchOfYum.com adds a layer of caramel and a sprinkle of sea salt to her recipe.

  August 4th is National Chocolate Chip Cookie Day—and just this week, we found this fun chocolate chip cookie recipe in Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All, by Cook’s Country.

Beyond eggs, steak, cornbread and other popular skillet dishes, you can make skillet apple pie, cinnamon swirl bread, even pizza.

But today, it’s all about the cookie. The recipe was baked in a 12″ diameter skillet, if yours is 10 inches, you’ll get a taller cookie (increase the baking time another 5 to 10 minutes).

You can make it your own, with a mix of dark, milk and white chocolate chips; next time we might toss in some dried cherries. We substituted pecans for the hazelnuts.
 
RECIPE: SKILLET CHOCOLATE CHIP COOKIE

Ingredients For A 12-Inch Cookie

  • 3/4 cup (5.25 ounces) dark brown sugar, tightly packed
  • 1/2 cup (3.5 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1-3/4 cups (8.75 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips
  • Optional: 3/4 cup (4 ounces) whole raw hazelnuts
  •  
    Preparation

    1. ADJUST an oven rack to the upper-middle position and preheat the oven to 375°F. Melt 9 tablespoons butter in a 12-inch cast-iron skillet over medium heat.

    Continue to cook, stirring constantly, until butter is dark golden brown, has a nutty aroma, and the bubbling has subsided some, about 5 minutes.

    Transfer to a large bowl and stir in the remaining 3 tablespoons until completely melted.

     

    2. WHISK the dark brown sugar, granulated sugar, vanilla extract and salt into the melted butter until the mixture is smooth. Whisk in the egg and the egg yolk until smooth, about 3 seconds.

    Let the mixture sit for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times, until the mixture is thick, smooth, and shiny.

    3. WHISK the flour and baking soda in a separate bowl. Stir flour mixture into the butter mixture until just combined, about 1 minute. Stir in the chocolate chips and optional nuts, making sure no flour pockets remain.

    4. WIPE the skillet clean with paper towels. Transfer the cookie dough to the empty, cleaned skillet and press it into an even layer with a spatula.

    Transfer the skillet to the preheated oven and bake until cookie is golden brown and edges are set, about 20 minutes.

    5. USE potholders to transfer the skillet to a wire rack; let cookie cool for 30 minutes. Slice the cookie into wedges or diagonals and serve.

      Cook It In Cast Iron Cookbook
    what you can cook in a cast iron skillet (photo courtesy Cook’s Country). You can purchase the book online.
     
    THE HISTORY OF THE CHOCOLATE CHIP COOKIE

    It was an accident. Here’s the scoop.
      




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