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    Chocolate Chip Skillet Cookie

    Source of Recipe

    From "Once Upon A Chef" by Jennifer Segal

    Recipe Introduction

    "Making chocolate chip cookie dough is easy—I believe I started whipping up my own (mostly to eat raw) with my girlfriends in the fifth grade. Cooking the dough in a skillet is not only way more fun than making individual cookies, but it's also faster because you don't have to roll the dough into balls. You can slice this skillet cookie into wedges, but if it's just family, plunk a few scoops of vanilla or coffee ice cream in the center, place the skillet on the table, hand out spoons, and let everyone dig in. It will be gooey, like a fresh-out-of-the-oven chocolate chip cookie. If you'd like it firmer, you'll need to let it cool a bit longer, about 45 minutes—if you can wait that long!"

    List of Ingredients

    ◦ ¾ cup (1 ½ sticks) unsalted butter, at room temperature
    ◦ ½ cup granulated sugar
    ◦ ⅔ cup packed dark brown sugar
    ◦ 1 teaspoon vanilla extract
    ◦ 1 large egg
    ◦ 1 large egg yolk
    ◦ 1 teaspoon salt
    ◦ ½ teaspoon baking powder
    ◦ ¼ teaspoon baking soda
    ◦ 1 ½ cups all-purpose flour
    ◦ Scant 1 cup semisweet chocolate chips
    ◦ Vanilla or coffee ice cream, for serving


    Preheat the oven to 350° F and set a rack in the middle position.

    In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars for 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Beat in the vanilla, egg, and egg yolk, and then beat for 2 minutes more. Scrape down the bowl. Add the salt, baking powder, and baking soda and beat briefly to combine. Add the flour and mix to combine. Reserve a few tablespoons of the chocolate chips and add the rest to the batter. Mix on low speed until the chocolate is evenly distributed throughout the dough.

    Using a spatula, spread the dough evenly in an ungreased 10-inch cast-iron skillet. Sprinkle the reserved chocolate chips over the top. Bake for 33 to 37 minutes, until puffed and golden. Immediately place an oven mitt over the handle of the skillet to remind you that it is hot (it's easy to forget, and it stays hot long after the cookie has cooled). Let cool in the skillet on a rack for 15 to 30 minutes, depending on how gooey you'd like it.

    Slice the cookie into wedges and serve with ice cream.
    Cover any leftovers with aluminum foil and store at room temperature for up to 3 days.

    Serves 8 to 10




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