Skillet Chocolate Chip Cookie

Skillet Chocolate Chip Cookie takes about 45 minutes from beginning to end. This recipe serves 10 and costs 38 cents per serving. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 341 calories. It works well as a very reasonably priced dessert. 178 people were glad they tried this recipe. Head to the store and pick up semi sweet chocolate chips, vanillan extract, egg, and a few other things to make it today. It is brought to you by Cooking Classy. With a spoonacular score of 20%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Chocolate Chip Skillet Cookie, Skillet Chocolate Chip Cookie, and Chocolate Chip Skillet Cookie.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter, granulated sugar, molasses and coffee creamer powder until mixture becomes pale and fluffy, about 4 minutes. Mix in egg and vanilla bean paste. Slowly add in dry ingredients and mix just until combine. Stir in milk chocolate chips and semi-sweet chocolate chips (if you want it to look fancier, I set aside 2 Tbsp of the chocolate chips and after spreading the dough into the skillet, I sprinkled the 2 Tbsp that were set aside over the top then gently pressed them into the dough. I don't like when the chocolate chips don't show through enough). Butter a 10 inch cast-iron skillet (I just buttered by rubbing the pan with a chilled stick of butter). Spread cookie dough into an even layer in the skillet. Bake in preheated oven for 25-30 minutes until golden (note: the cookie will continue to cook slightly once removed from oven so judge accordingly). Allow to cool for about 20 minutes before cutting into slices. Alternately, allow to cool for about 5 minutes and dive into it warm right from the skillet, topped with ice cream drizzled with hot fudge and caramel sauce (that's what I did, warm with cookie dough ice cream, hot fudge and caramel sauce, inexpressibly delicious!).*if you don't have molasses, alternately you can use 1/2 cup packed light-brown sugar in place of 1/2 cup of the granulated sugar. So, you would be using 1/2 cup light brown sugar and 1/4 cup plus 2 Tbsp granulated sugar.Recipe Source: Cooking Classy

 

Step by step:

1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter, granulated sugar, molasses and coffee creamer powder until mixture becomes pale and fluffy, about 4 minutes.

2. Mix in egg and vanilla bean paste. Slowly add in dry ingredients and mix just until combine. Stir in milk chocolate chips and semi-sweet chocolate chips (if you want it to look fancier, I set aside 2 Tbsp of the chocolate chips and after spreading the dough into the skillet, I sprinkled the 2 Tbsp that were set aside over the top then gently pressed them into the dough. I don't like when the chocolate chips don't show through enough). Butter a 10 inch cast-iron skillet (I just buttered by rubbing the pan with a chilled stick of butter).

3. Spread cookie dough into an even layer in the skillet.

4. Bake in preheated oven for 25-30 minutes until golden (note: the cookie will continue to cook slightly once removed from oven so judge accordingly). Allow to cool for about 20 minutes before cutting into slices. Alternately, allow to cool for about 5 minutes and dive into it warm right from the skillet, topped with ice cream drizzled with hot fudge and caramel sauce (that's what I did, warm with cookie dough ice cream, hot fudge and caramel sauce, inexpressibly delicious!).*if you don't have molasses, alternately you can use 1/2 cup packed light-brown sugar in place of 1/2 cup of the granulated sugar. So, you would be using 1/2 cup light brown sugar and 1/4 cup plus 2 Tbsp granulated sugar.Recipe Source: Cooking Classy

Nutrition Information:

covered percent of daily need

 

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