My girlfriend wanted chocolate chip cookies... so I made one big one!
So good, we had seconds!
This was my first time cooking sweets in a skillet. No sticking, no burning!
Super yummy with ice cream! Easy to make too.
Recipe:
Preheat oven to 350F.
Throw the skillet in the oven too, just to take the chill off. You only want it warm when you press the cookie dough in to save cooking time.
With an electric mixer (hand or stand mixer), cream:
115 g butter, softened (one stick)
80 g brown sugar
25 g white sugar
Then, blend in:
50 g instant vanilla pudding mix (half a box)
1 egg
3 cc vanilla extract (I keep a dropper in my vanilla bottle - drilled the cap and stuck it in)
140 g all-purpose flour
2 g baking soda
? g salt - I didn't add any salt, but the girlfriend and I think it needs some!
Pull your skillet out of the oven if it's getting hot.
Lastly, fold in:
170 g chocolate chips - I used a mix of bittersweet, semisweet, and milk chocolate.
Oil your skillet - I used Pam.
At this point, my skillet was warm, but still easy to hold with bare hands.
Press cookie dough into skillet. I made the center slightly thinner, as you can tell in the pics. Seemed to cook evenly this way.
Bake until golden brown. Recipe said 40 minutes, but it only took me 20, probably because of the warm skillet.
After removing the skillet from the oven, the cookie will be very soft. We couldn't get it out in one piece, so we cut it up inside the skillet and served directly. The stuff that stayed in the skillet didn't burn (or even crisp much).
Fills my #7 Griswold skillet nicely - probably could go up to #8, while a smaller skillet will be thicker and gooier. Can't wait to try this in my #15!
Recipe credits:
http://allrecipes.com/Recipe/Award-...vt19=1&referringHubId=362&scale=18&ismetric=1
http://www.marthastewart.com/355774/skillet-baked-chocolate-chip-cookie
So good, we had seconds!
This was my first time cooking sweets in a skillet. No sticking, no burning!
Super yummy with ice cream! Easy to make too.
Recipe:
Preheat oven to 350F.
Throw the skillet in the oven too, just to take the chill off. You only want it warm when you press the cookie dough in to save cooking time.
With an electric mixer (hand or stand mixer), cream:
115 g butter, softened (one stick)
80 g brown sugar
25 g white sugar
Then, blend in:
50 g instant vanilla pudding mix (half a box)
1 egg
3 cc vanilla extract (I keep a dropper in my vanilla bottle - drilled the cap and stuck it in)
140 g all-purpose flour
2 g baking soda
? g salt - I didn't add any salt, but the girlfriend and I think it needs some!
Pull your skillet out of the oven if it's getting hot.
Lastly, fold in:
170 g chocolate chips - I used a mix of bittersweet, semisweet, and milk chocolate.
Oil your skillet - I used Pam.
At this point, my skillet was warm, but still easy to hold with bare hands.
Press cookie dough into skillet. I made the center slightly thinner, as you can tell in the pics. Seemed to cook evenly this way.
Bake until golden brown. Recipe said 40 minutes, but it only took me 20, probably because of the warm skillet.
After removing the skillet from the oven, the cookie will be very soft. We couldn't get it out in one piece, so we cut it up inside the skillet and served directly. The stuff that stayed in the skillet didn't burn (or even crisp much).
Fills my #7 Griswold skillet nicely - probably could go up to #8, while a smaller skillet will be thicker and gooier. Can't wait to try this in my #15!
Recipe credits:
http://allrecipes.com/Recipe/Award-...vt19=1&referringHubId=362&scale=18&ismetric=1
http://www.marthastewart.com/355774/skillet-baked-chocolate-chip-cookie