My friend posted a link to this recipe for a skillet cookie the other day, and I could not stop thinking about it. I'd never even heard of such a thing, but today I just had to try it.
The blog Sophistimom posted this originally, and I love the post. She recommends using high-quality ingredients because: "You wouldn’t want to use crappy flour, or crappy margarine or fake vanilla. That would lessen the flavor, lessen the experience, and still make you fat."
Ha! And point taken. We had a bar of lemon-pepper dark chocolate and the last of a bottle of Penzey's Madagascar vanilla, and, not to put too fine a point on it, but NOM!
Unfortunately, her recipe called for an 8-inch cast-iron skillet, but all we have is a 12-inch. Woe is me -- better double the recipe!
Anyway, this isn't that parenting-related, though my family liked this. (And, as Sophistimom noted, you could use it to feed a group of kids.)
Check out the comments on the original post, too, for some alterations. Some people made it while camping using a Dutch oven.
If you are now obsessed, here is what you need to know.
Sophistimom's skillet cookie recipe
2 sticks (16 tablespoons) unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons pure vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups chocolate chunks
1. Preheat oven to 350 degrees. Melt butter in a 12-inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven about 35 minutes*, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.
* As many readers have pointed out, cooking time can vary greatly. Also, it will depend on how hot your pan is when you put it in the oven, the size of it, and how well it conducts heat. When you’re making it, judge the cooking time according to the doneness of your preference. You may have to wait a little longer than the recipe says, but you won’t be sorry.