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:

1/2 tsp baking powder

1/8 tsp baking soda

1/2 cup butter, softened

2 1/2 Tbsp original or french vanilla coffee creamer powder

1 tsp cornstarch

1 large egg

1 1/2 cups all-purpose flour

1 cup minus 2 Tbsp granulated sugar

1/2 cup milk chocolate chips

1 1/2 tsp molasses*

1/2 tsp salt

1/2 cup semi-sweet chocolate chips

1 1/2 tsp vanilla bean paste, or substitute 1 tsp vanilla extract

Equipment:

hand mixer

mixing bowl

whisk

oven

frying pan

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:

Quickview
341k Calories
3g Protein
15g Total Fat
47g Carbs
1% Health Score
Limit These
Calories
341k
17%

Fat
15g
24%

  Saturated Fat
9g
58%

Carbohydrates
47g
16%

  Sugar
29g
33%

Cholesterol
44mg
15%

Sodium
228mg
10%

Alcohol
0.22g
1%

Caffeine
47mg
16%

Get Enough Of These
Protein
3g
8%

Manganese
0.29mg
14%

Selenium
9µg
13%

Vitamin B1
0.15mg
10%

Iron
1mg
10%

Folate
37µg
9%

Vitamin B3
1mg
8%

Phosphorus
77mg
8%

Copper
0.15mg
8%

Vitamin B2
0.13mg
8%

Magnesium
27mg
7%

Vitamin A
335IU
7%

Fiber
1g
6%

Potassium
166mg
5%

Calcium
39mg
4%

Zinc
0.46mg
3%

Vitamin E
0.38mg
3%

Vitamin B5
0.21mg
2%

Vitamin D
0.27µg
2%

Vitamin K
1µg
1%

Vitamin B6
0.03mg
1%

Vitamin B12
0.08µg
1%

covered percent of daily need
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