16 August 2012

Skillet Baked Chocolate Chip Cookie

Since this is the first week back to school I thought it would be nice to have a special treat waiting for K when the bus drops her off today.

Nothing like a nice warm gooey cookie... I don't care if it's 90 degrees outside!

Doesn't get much easier than a skillet baked chocolate chip cookie!  Today I did not have the milk chocolate chips handy, but it is still great using just the semi-sweet chocolate chips.  I also like to use Ghirardelli brand chips.

I love using this Martha Stewart recipe when I need something quick or I don't feel like scooping out dozens of balls of cookie dough.

Skillet Baked Chocolate Chip Cookie

By Martha Stewart

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

½ cup sugar

¾ cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 ½ cups mixed milk & semi sweet chocolate chips

Preheat oven to 350 degrees.

In medium bowl whisk together flour, baking soda, salt; set aside.

In the bowl of an electric mixer with 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 10-inch ovenproof skillet and press to flatten, covering bottom of pan.

Bake until edges are brown and top is golden, 38-45 minutes.

DON’t over bake; it will continue to cook a few minutes out of the oven.

Transfer to wire rack to cool, 15-20 minutes.

Cut into wedges and serve warm.

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