Chocolate Chip Cookie Skillet
I’ve been slinging cupcakes and cookies as long as I can remember — I’m a sucker for a cookie with a crisp and cozy center and plenty of pools of chocolate, not milk chocolate, but semi-sweet or bittersweet. I like the chocolate to balance against the sweetness of the batter, with a subtle salting to bring it all together. Preparing it in a skillet is my lazy way of sharing with a crowd. There’s no scooping or rolling or washing multiple pans. There’s no worrying if the cookies will touch while cooking or any of the typical baking fuss. This one is a crowd pleaser, but it hits an even larger home run when topped with ice cream that slowly, steadily melts into the warmth of the freshly baked treat, holding its heat from the conduction of the cast iron….just…ahhh. It’s my favorite. I hope it will be for you, too.
Ingredients
Instructions
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Continue Reading at Ediblenutmeg.ediblecommunities →Chef's Notes
For more flexibility, you can prepare the dough and store in the fridge. When ready to cook, allow to thaw at room temperature for 30 minutes before baking.
This recipe can be made vegan by swapping out 1-1 vegan butter, eggs, and vegan chocolate bars. Search for organic granulated sugar for more caution.
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