Go Big or Go Home Day 10 of 12 Days of Cookies (CCC Skillet Style)
The best thing about cruising the internet right now is the plethora of Top Ten or Best Eats of the Year lists that are popping up everywhere. In between furiously publishing holiday recipes, everyone digs into their 2018 archives and comes up with The Best of 2018.
I scrolled through Favorite Desserts of 2018 on Ktchn and landed on a cookie recipe and I mean A cookie. My stomach grumble meter went into overdrive, a ginormous chocolate chip cookie baked in an iron skillet.
It’s New Year’s Eve. I need a dessert that’s EASY to make, a show stopper, sharable, and has universal appeal.
This pops into my head.
Enter the Skillet Zone. Julia Child in a suit and tie, sans glass of wine, starts to speak, she’s a bit stiffer than normal but hey, this is a mash up…she starts to speak…
Imagine if you will, a Cast Iron Skillet, ebony from years of cooking and love. A warm GIANT Chocolate Chip Cookie cooked in the aforementioned skillet and a quart (or more) of Vanilla Ice Cream.
The Oohs and Aahs as you bring this to the dinner table. Cause who doesn’t succumb to the aroma of a freshly baked chocolate chip cookie?
You cut into the cookie-the chocolate chips are gooey, melted perfection, the cookie is soft, cakey in the middle, you work your way to the edge, the texture changes to that of a cookie with a crisp, caramelized edge. You place the wedge of cookie on a plate.
Everyone is holding their breath in anticipation, mesmerized by the chocolate oozing and the aroma of the cookie and then…
BAM! You hit it with a scoop of vanilla ice cream which immediately begins to melt over the cookie.
Everyone goes crazy.
Yes, you have entered the Skillet Zone.
Unfortunately, I do not have a cast iron skillet. Lost, in one of the many moves we have made. I used an All-Clad skillet. My cookie was relatively even in height. I think that if baked in a cast iron skillet, the additional heat of the black pan would cause the sides to bake quicker, rise a little higher than mine, possibly be a bit crisper. Hmmm, yummy. Feel free to add nuts if you like. I CHEATED, I used chocolate chunks and pistoles instead of chopping chocolate. Definitely try to find chunks and not use regular sized chips.
Deep-Dish Chocolate Chip Skillet Cookie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces dark chocolate coarsely chopped, divided
- 1/2 cup pecans pieces
Instructions
- Arrange a rack in the middle of the oven and heat to 375°F.
- Place the flour, baking soda, and salt in a medium bowl and whisk to combine; set aside.
- Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat at medium speed until lightened in color and creamy, about 2 minutes. With the mixer on low speed, beat in the eggs and vanilla. Scrape down the side of the bowl. Beat in the flour mixture on low speed until just combined.
- Set aside 1/3 cup of the chopped chocolate. Add the remaining chocolate and nuts if using, to the dough and fold to combine. Transfer the dough to a 10-inch cast iron or oven-safe skillet. With damp hands, press the dough in an even layer to the edges of the skillet. Sprinkle the reserved 1/3 cup chocolate over top and gently press into the dough.
- Bake until the center is set and the edges are golden-brown and slightly pull back from the skillet, about 25 minutes. Set aside to cool for at least 30 minutes before cutting into wedges and serving.
Notes