DEEP DISH

Crispy and chewy cookie fans will re­joice to learn a cast-iron skillet can de­liver the best of both worlds. Spoon this warm treat straight out of the pan or cut it into wedges and serve with vanilla ice cream.

Canadian Living - - Contents - RECIPE THE TEST KITCHEN

A cast-iron skillet de­liv­ers a crispy and chewy choco­late chip cookie

SKILLET CHOCO­LATE CHIP COOKIE MAKES 16 SERV­INGS HANDS-ON TIME 10 MIN­UTES TO­TAL TIME 1 HOUR

¾ cup un­salted but­ter, soft­ened ¾ cup packed brown sugar ½ cup gran­u­lated sugar 1 egg 1 egg yolk 1½ tsp vanilla 1 ¾ cups all-pur­pose flour ¾ tsp salt ¾ tsp bak­ing soda 1 cup semisweet choco­late chips 100 g 70% dark choco­late (about 3½ oz), chopped 5⅓ cups PC Vanilla Ice Cream Po­si­tion rack in lower third of oven; pre­heat to 375°F. Mist 10-inch ca­st­iron or oven­proof skillet with cook­ing spray; set aside.

In large bowl, us­ing elec­tric mixer, beat together but­ter, brown sugar and gran­u­lated sugar un­til creamy, 1 minute. Beat in egg, then egg yolk. Beat in vanilla un­til com­bined. In sep­a­rate bowl, whisk together flour, salt and bak­ing soda; stir into but­ter mix­ture. Stir in choco­late chips.

Scrape into pre­pared pan, smooth­ing top. Bake un­til golden brown, about 20 min­utes. Re­move from oven; sprin­kle with dark choco­late, press­ing slightly. Re­turn to oven; bake un­til browned and puffed, 15 min­utes. Let cool in pan for 15 min­utes. Serve warm with vanilla ice cream.

PER SERV­ING about 369 cal, 4 g pro, 19 g to­tal fat (12 g sat. fat), 48 g carb (2 g di­etary fi­bre, 32 g sugar), 59 mg chol, 239 mg sodium, 121 mg potas­sium. % RDI: 2% cal­cium, 14% iron, 11% vit A, 14% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.