Recipe of the Month - Archive

April 2010- Skillet Baked Chocolate Chip Cookie
Yield 1 10” skillet

    • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Stir in chocolate chips.
  4. 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.
  5. Don't over bake; 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.
  6. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.