CHOCOLATE CHOCOLATE CHIP SKILLET COOKIE
This mammoth super-chocolatey cookie will satisfy any serious chocoholic. Cooking it in a cast-iron skillet makes the edges extra crisp while the inside stays rich and fudgy.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast-iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
- Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, cocoa powder, salt and baking soda together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogenous (do not overmix). Stir in the chocolate chips.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked, the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Serve warm, cut into wedges.
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
CHOCOLATE CHIP SKILLET COOKIE
This giant, crispy-on-the-edges, chewy-in-the-center cookie is perfect for parties. The ingredients are simply mixed together and baked in a skillet -- no rolling, no scooping, no fuss. Serve it warm with vanilla ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
- Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, baking soda and salt together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogeneous (do not overmix). Stir in the chocolate chips or chunks.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked and golden, the edges are brown and the center is still soft, about 40 minutes. Cool on a wire rack for 15 minutes. Cut into wedges and serve warm with vanilla ice cream.
CHOCOLATE CHIP COOKIES
This chocolate chip cookie recipe is oozing with melted chocolate chips.
Provided by Carla Rollins
Categories Cookies Mixer Chocolate Dessert Bake Kid-Friendly Back to School Fall Party Gourmet snack snack week Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 28 large (4 1/2-inch) cookies
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
- Whisk together flour, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
- Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
- Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
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