Saturday, July 1, 2017

Lady's Chocolate Chip Cookie & Cookie Butter Skillets

Lady's Chocolate Chip Cookie and Cookie Butter Skillets - made May 26, 2017, modified from Modern Honey
I've come to believe that one of the easiest "comfort food" desserts you can serve is the chocolate chip cookie skillet. There's nothing like warm chocolate chip cookies. Served with ice cream. Baked in a cast iron skillet. Oh, and while you're at it, put some nutella to slowly melt over the warm cookie. Because....why not? Okay, yeah, you're going to have to do some massive workouts and live on rabbit food for 3 days but it's worth it. Especially this one.
It's also quite versatile. If you have some non-chocolate lovers (I know, I don't understand them either), you can make the dough and right before you add the chocolate chips - which, hello, make the whole thing - separate out the plain dough and add cookie butter to that batch instead. No need to mix it into the actual cookie. I layered it into the cookie skillet for a cookie butter cookie skillet. It's hard to top a brown sugar sugar/cookie butter combination.
Unless, of course, you make the traditional chocolate chip cookie skillet with big milk chocolate chips, bake it, then spread a layer of nutella to melt over it. And serve it warm with vanilla ice cream. Yes, it was as good as that just sounded. Or better.
Chocolate Chip Cookie Skillet covered with Nutella
While chocolate chip cookie skillets are easy to make, you do want to make sure you choose a chocolate chip cookie recipe that spreads. I know, that's against my usual grain of thick, chubby, chunky cookies that remain thick with very little spread. But since it's in a skillet, you want it to spread at least enough to make it to the edges of the skillet. Otherwise, you'll get a weird cookie in the middle of a skillet that looks like it didn't need to be baked in a skillet. Plus the cookies that spread tend to be more buttery and less floury, also a good thing.

The cookie butter, chocolate-chip-less version was also good. It's hard to see the cookie butter in the picture below which only means I should've used more. But it, too, was good. Next time you have a group of friends or family over for an informal meal, this is a good dessert topper for a casual gathering.
Cookie Butter skillet cookie
1/2 cup butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup + 1 tablespoon flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk chocolate chunks
1/3 cup cookie butter
vanilla bean ice cream
  1. Preheat oven to 325 degrees F.  Spray two 6-inch cast iron skillets with nonstick cooking spray.
  2. In a small heavy saucepan, melt brown over medium heat, stirring often, until it bubbles and milk solids turn brown. Turn off heat and add brown sugar and granulated sugar, stirring until completely blended. Cool slightly.
  3. Add egg and vanilla, stir until combined.
  4. Add flour, baking soda and salt. Stir until well combined.
  5. Pour half of the cookie batter into 1 6" skillet, adding dollops of cookie butter and covering with dough,
  6. Add milk chocolate chips to other half of the cookie batter and pour into second skillet. Bake for 20-25 minutes or until edges are lightly golden brown and middles no longer look like raw dough. Remove from oven and let cool for 10 minutes.
  7. Add vanilla bean ice cream and serve.

No comments:

Post a Comment