Making cookies with little kids always seems like a good idea until clean-up time.
That's where the skillet cookie comes in. You don't get any bowls dirty because you mix all the ingredients directly into a cast-iron pan.
I originally saw this on Sophistimom.com, who recommends using high-quality ingredients because: "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 Madagascar vanilla -- and no regrets with the result.
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 eggs onto the butter and sugar mixture, and use a fork to whisk them in. 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 (note: cooking time can vary depending on your pan and how it conducts heat), or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.Copyright © 2014, The Baltimore Sun