Giant Skillet Cookie Food

SKILLET COOKIE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
• Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

GIANT SKILLET COOKIE

Steps:

• Preheat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 10-inch cast-iron skillet.
• Whisk together the flour, baking powder, salt and cinnamon in a medium bowl. In another bowl, beat together the sugar and remaining butter with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and egg and beat to combine. Add the flour mixture in 2 batches, beating slowly after each addition to incorporate.
• Scoop the dough into the prepared skillet and press it in evenly with your fingers. Decorate with the sprinkles as desired. Bake until the edges of the cookie are golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a rack. Serve warm or at room temperature.

GIANT COOKIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
• Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.

CINNAMON-CHOCOLATE CHUNK SKILLET COOKIE

Steps:

• Preheat oven to 375°F. Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
• Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
• Press dough evenly into 12" skillet. Bake cookie until golden brown around the edges and center is still soft, 20-25 minutes. Let cookie cool in skillet before slicing.
• Do Ahead
• Cookie can be made 3 days ahead; cover and store at room temperature.