Creating memories in the kitchen...One meal at a time.

Sunday, May 10, 2009

Skillet Chocolate Chip Cookie

This is a classic recipe that I make often. It's so easy (my husband made it for Mother's Day) and everyone likes it. You can mix and match flavors of chocolate chips to your liking. You can make a bigger batch and put it in a cookie sheet if you're feeding a crowd. I never let it cool, we like to eat it hot right out of the oven. I don't own a oven proof skillet so I just make it in a 9 inch cake pan.

Skillet Baked Chocolate Chip Cookie
from Martha Stewart

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet chocolate chips (or whatever kind you like)
2 pints vanilla ice cream
Hot Fudge Sauce
Caramel Sauce
Ice Cream
Whipped Cream

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream, hot fudge, caramel sauce and whipped cream.

Posted by:Sallie
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