We came across Rebecca’s Blog, “The Cherry On Top” and just HAD to share her post about the Skillet Baked Chocolate Chip Cookie, a recipe she got from Martha Stewart Living. But we didn’t stop there – curiosity got the better of us, and we decided to test it out. Our VP, Cara Pearson, tested out the recipe for her husband’s birthday…read below for her story!
I know this may sound funny but even though I am surrounded by baking all day long, I still LOVE to bake at home. The joy of baking was not something that was handed down to me from my mom or grandmother, it began when I had my first little girl. As a toddler, Lily became very interested in the kitchen and the process of cooking. When we baked cookies together for the first time, I loved watching her smile as she moved her hands through the flour, giggle as we cracked eggs together, oooh and awww as it became a ball of gooey cookie dough and then sit directly in front of the oven until the timer went off. Till this day I am not sure if it is the process of making the desserts, licking the spoon or anxiously awaiting the final product that she loves the most, but I know for sure that she LOVES to bake too. Now that there are three of us (including her little sister Mila) it has become quite cozy in our kitchen as they wiggle around while standing on chairs trying to get in the best position for their turn to measure. I like to tell people that baking with kids is good parenting because they learn how to count, it is a great lesson in patience, and it takes team work; but the fact is, having fresh baked goods in the house ROCKS.
This is why when Emily posted about the Skillet Cookie on our Facebook page the other day, I just could not resist. A cookie cake baked in a skillet? The girls would love that. Better yet their Daddy’s, James’, birthday was coming up and we were planning a fun family night at home for the occasion. We put on our aprons, they climbed up on the chairs and we got to baking. The dough came together in no time but the best part was squishing the dough down into the skillet with our hands. We put it in to bake when we sat down to dinner and once we were finished it was cookie time! The skillet kept the cookie warm as we cut up a slice and paired it with plain ol’ vanilla ice cream. It was thick and gooey, perfect.
Here are a few tips when following the below recipe:
- You can add peanut butter cups chopped up for an extra layer of flavor.
- Don’t let the dough in the skillet sit out of the fridge for too long before baking
- Watch the baking time – our skillet was done in 32 minutes and could have probably come out before (since we like the gooey middle part).
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.
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