The Hubs has been on a chocolate chip cookie baking kick lately. He’s such a good dad that he’s been making cookies on the weekend to pack in Bean’s school lunch during the week. His favorite book right now? Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites.
- So Pretty Felt
- So Pretty Crochet
- Cowgirl Creamery Cooks
- Knitted Letters
- Happy Home
- Aida Mollenkamp’s Keys to the Kitchen
- Chocolate Chip Cookies
- The Little Paris Cookbook
- Sewing Made Simple
Today we thought that we would share the Skillet Chocolate Chip Cookie Recipe since it was such a big hit in our house.
Makes one 8-in/20-cm skillet cookie
-1/3 cup/40 g unbleached all-purpose flour
-1/3 cup/40 g cake flour
-1/4 tsp baking soda
-1/4 tsp baking powder
-1/4 tsp salt
-1/4 cup/55 g unsalted butter, at room temperature
-1/3 cup/65 g granulated sugar
-3 tbsp packed dark brown sugar
-1 egg white
-1 tbsp buttermilk
-1/4 tsp pure vanilla extract
-1/2 cup/85 g semisweet chocolate chips
-1/2 cup/55 g chopped nuts
Our husbands have both been integral to the writing of this book, mostly serving as willing cookie tasters when we couldn’t bear to eat one more. But they also shared their opinions on what kinds of cookies should be included in the book. This recipe, suggested by Carey’s husband, is based on a dessert he remembered fondly from a Chicago pub called Gaslight.
If you’ve never had the pleasure of eating one, a skillet cookie
is an oversized cookie baked in a cast-iron skillet and served hot,
right out of the oven. The outer edge of the cookie has a crackly
crust, while the center remains molten and gooey. Serve topped
with vanilla ice cream for a truly decadent treat.
-Preheat the oven to 400°F/200°C/gas mark 6. Position a rack
in the middle of the oven. Coat an 8-in/20-cm cast-iron or
other ovenproof skillet with cooking spray.
-Whisk together both flours, the baking soda, baking
powder, and salt in a medium bowl.
-In a stand mixer fitted with the paddle attachment,
cream the butter and both sugars on medium-high speed
until smooth, well blended, and light, 2 to 3 minutes.
-Add the egg white and mix until completely combined.
-Add the buttermilk and vanilla and mix until completely combined.
-Scrape the sides of the bowl with a spatula.
-Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
-Add the chocolate chips and nuts (if using) and mix on low speed
until evenly distributed. The dough should be light in color
and very smooth.
-Transfer to the prepared skillet and smooth the top with
-Put the skillet in the oven and immediately decrease the
temperature to 375°F/190°C/gas mark 5.
-Bake for 18 minutes for a very gooey center to 22 minutes for a more set center, rotating the skillet halfway through the baking time, until the surface is no longer shiny and the cookie puffs up.
-Let cool for 4 to 5 minutes before digging in. Eat with
spoons, directly out of the skillet!
Recipe and top image courtesy of Chronicle Books from the cookbook Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites by Carey Jones & Robyn Lenzi Photographed by Antonis Achilleos
Check back tomorrow for our next excerpt from our book giveaway. While you are here make sure to enter our contest to win this book along with 10 others!