Chocolate Chip Skillet Cookie

Where has this been all my life? What a great idea. I don’t make cookies often because I think it is a pain in the butt to make so many individual cookies when I just want to eat them all now. This is decidedly easier, less mess and so tasty.

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OH. EMM. GEE. So soft in the middle but a nice crisp on the outside.

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Thick and filling. I think this is a fun presentation as well. Bonus – you probably already have all the ingredients in your pantry!

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Chocolate Chip Skillet lightly adapted from Tasty Kitchen. You can easily get 16 slices out of this pie. Or 8, just depending on how much you want!

Ingredients:

  • 2 sticks butter (1 cup)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 tsps. vanilla extract
  • 2 eggs
  • 3 cups AP flour
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 2 cups semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Melt butter in a 11 inch cast iron skillet set over medium heat. Allow butter to melt, get a bit frothy and just start to brown. Stir in sugars and vanilla with a wooden spoon and remove from heat. Let rest for a couple of minutes.
2. Crack eggs onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed with your fork. Stir in chocolate chips. Place in the oven for 25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.

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If you let the butter brown a bit in your pan, it will give this cookie a great, nutty, deep, caramel taste. Make sure it isn’t piping hot when you add the eggs. You don’t want to scramble them!

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I found it easiest to mix the dry ingredients with a fork verse the spoon.

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Before and after. It really is just one big cookie.

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I love this skillet. So glad Grannie gave it to me. I can’t wait to try this cookie out with different fillings – oatmeal, nuts, candy bars, the possibilities are endless.

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I found that like most cookies, it was best out of the oven while still a bit warm.

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Ice cream on this would be ideal. Sadly, I was out.

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If you have leftovers, just cut them in pie shapes and store in an air tight container. It won’t last long. Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Baking, Cookies, Dessert. Bookmark the permalink.

One Response to Chocolate Chip Skillet Cookie

  1. Pingback: October dinner party | Feisty Eats

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