THE ULTIMATE SKILLET CHOCOLATE CHIP COOKIE
Steps:
- Preheat the oven to 350 degrees F and butter a 12-inch cast-iron skillet.
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- Combine the 1 cup (2 sticks) butter with the granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating on medium speed after each addition, until combined. Then add the vanilla extract and beat on medium speed until combined.
- Add the flour mixture and mix on low speed just until the dough comes together, then mix in the chocolate until combined.
- Scrape the dough into the prepared skillet with a rubber spatula, spreading it to the edges and smoothing the top. Sprinkle the sea salt over the top.
- Bake until the edges are brown and crisp and the cookie is barely cooked in the center, 30 to 35 minutes.
- Remove from the oven and let cool for 10 minutes. Top with ice cream and serve.
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
LOADED CHOCOLATE CHIP SKILLET COOKIE
Loaded with chocolate chips, oats, and pecans, this delicious cookie (with a touch of cinnamon!) is baked in a cast-iron skillet. As long as your skillet is well seasoned, the whole cookie will pop right out on a serving platter making it perfect for serving as a birthday cookie "cake." Slice in pie-shaped pieces and eat as-is, or serve with ice cream and chocolate sauce.
Provided by jaybu
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl.
- Cream white sugar, butter, brown sugar, and shortening in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans.
- Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet.
- Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
- Remove from the oven and let cool for about 15 to 20 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 52.2 g, Cholesterol 47.6 mg, Fat 24.7 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 272.7 mg, Sugar 34.9 g
SKILLET CHOCOLATE CHIP COOKIE
Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
- Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.
Nutrition Facts : Calories 326 g, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 9 g
AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE
Make and share this American Test Kitchen Skillet Chocolate Chip Cookie recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 40m
Yield 1 12" diameter cookie, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
- 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
- 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.
Nutrition Facts : Calories 497.9, Fat 24.9, SaturatedFat 15.1, Cholesterol 89.8, Sodium 390.3, Carbohydrate 67.3, Fiber 2, Sugar 44.2, Protein 5
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