Make cookies in a skillet
A cookie in a skillet? We admit this Internet phenom made us skeptical—until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet.
Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation.
What’s not to like?
We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy.
We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies. Top with ice cream for an extra-decadent treat. CHOCOLATE CHIP SKILLET COOKIE Servings: 8
Start to finish: 1 hour
1 3/4 cups (8 3/4 ounces) all-purpose flour 1/2 teaspoon baking soda
12 tablespoons unsalted butter
3/4 cup packed (5 1/4 ounces) dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar 2 teaspoons vanilla extract
1 teaspoon salt
1 large egg plus 1 large yolk
1 cup (6 ounces) semisweet chocolate chips
Adjust oven rack to upper-middle position and heat oven to 375 F. Whisk flour and baking soda together in bowl.
Melt 9 tablespoons butter in 12-inch castiron skillet over medium heat.
Continue to cook, stirring constantly, until butter is dark golden brown and has nutty aroma, about 5 minutes.
Transfer browned butter to large bowl and stir in remaining 3 tablespoons butter until melted. Whisk in brown sugar, granulated sugar, vanilla, and salt until incorporated.
Whisk in egg and yolk until smooth with no lumps, about 30 seconds.
Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips.
Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. 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 information per serving: 488 calories; 222 calories from fat; 25 g fat (15 g saturated; 1 g trans fats); 96 mg cholesterol; 384 mg sodium; 65 g carbohydrate;
2 g fibre; 42 g sugar; 5 g protein.
America’s Test Kitchen provided this article to The Associated Press. For more recipes, cooking tips and ingredient and product reviews, visit americastestkitchen.com.