MAKING A HOMEMADE CHOCOLATE CHIP COOKIE IN A SKILLET IS EASIER, AND ARGUABLY MORE DELICIOUS THAN BAKING THEM IN THE OVEN. YOU DON’T HAVE TO SCOOP OUT INDIVIDUAL COOKIES, AND THE CAST IRON GIVES THE COOKIE A CRISP CRUST WITH A SOFT, CHEWY CENTER.
1 (4 oz. or 100 g) bar semi-sweet chocolate
½ cup (125 mL) butter (1 stick), softened
½ cup (125 mL) packed brown sugar
¼ cup (60 mL) granulated sugar
¼ tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
1 cup (250 mL) all-purpose flour
½ tsp (2 mL) baking soda
Optional: Ice cream for serving
Preheat the oven to 375°F (190°C). Coarsely chop the chocolate bar and set aside ¼ cup (60 mL) of the chocolate.
Beat the butter, sugars, and salt together in a large bowl with an electric mixer.
Add the egg and vanilla, then beat to combine.
Add the flour and baking soda and beat until a smooth dough is formed. Mix all but the reserved chocolate from step 1 into the dough.
Spread the dough onto the bottom of the 10" (25-cm) Cast Iron Skillet. Top with the reserved chocolate and bake for 25–28 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.
Let the cookie cool in the pan for at least 5 minutes before cutting. Serve with ice cream, if desired.
Nutrients per serving:
U.S. nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 160 mg, Carbohydrate 38 g, Fiber 1 g, Total Sugars 25 g, (includes 18 g added sugars), Protein 4 g
10" CAST IRON SKILLET
THIS CAST IRON SKILLET IS TIMELESS
New! Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations.
Our 10" skillet comes preseasoned, so you can start using it right away on most heat sources. And its natural, nonstick surface gets better and better the more you use it.
The 10" pan is just right for corn breads and cobblers. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. It’s also heat-safe to 650°F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and even campfire cooking. There’s no need to be gentle, metal tools won’t damage it either.
The two, low-profile pour spouts let you easily drain off pan juices whether you’re left- or right-handed. With the cooking traditions and durability of cast iron comes a certain weightiness, but not to worry, our skillet has two handles to help you lift and carry it.
Made in the USA
Pan scraper included for easy cleanup.
3 tablespoons sugar
1/2 teaspoon cinnamon
dash of nutmeg
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract
In a small bowl, stir together the sugar and cinnamon and set aside.
To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
4 ounces baking chocolate (unsweetened or bittersweet)
2 cups granulated sugar
2 sticks salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
Powdered sugar, for dusting
Preheat the oven to 350 degrees F.
Line a baking sheet with a silicone baking mat or parchment paper.
Put the chocolate in a microwave-safe bowl and melt it in the microwave using 15-20 sec bursts.
Stir and let cool.
With electric mixer, mix sugar and butter in a large bowl until completely combined.
With the mixer on low, slowly add in the cooled chocolate. Scrape the bowl and mix again.
Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together.
Add it in scoops to the mixing bowl with the mixer on low.
Scrape the bowl and mix one final time until all combined.
Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are fluffy, 11 to 12 minutes.
Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
Once cool, sprinkle generously with powdered sugar.