Chocolate Chip Skillet Cookies

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Ever get that craving for a good chocolate chip cookie? You can have one! And there’s no need to get out all the stuff for a big batch of cookies. You can make one or two skillet cookies, so easily.. and it’s so much fun to make!

Kids ADORE ’em!

Serve them straight from the skillet. Add a scoop of ice cream and you have a complete dessert!  Soft, chewy, and perfectly ‘COOKIED’ !

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in♦Prep time:5min ♦Cook time:15min ♦Yield: Two 5" Skillet Cookies

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Egg (at room temperature)		1
Vanilla extract		1/4 tsp
Almond extract		1/8 tsp
Salt		1/8 tsp
All-purpose flour		1 cup (plus 2 Tbsp)
Baking soda		1/4 tsp
Light brown/ raw sugar		1/4 cup
Unsalted butter, softened		4-6 Tbsp
Mini chocolate chips (semi-sweet or milk chocolate- to taste)		1 & 1/2 Tbsp

Method:

1. Crack the eggs into a small bowl, and add the Vanilla and Almond extracts. Add salt and beat well. Set this aside.
2. Into another medium-sized bowl, measure and add the AP flour, baking soda, and raw sugar. Stir this with a fork to combine well
3. To make the cookies we need either two 5″ mini skillets or one 8-9 inch skillet. Here I have used two mini cast iron skillets(5-inch).
4. Heat half the butter(2-3 Tbsp) in the first skillet on medium heat. As the butter starts to melt, add 6 heaped Tbsp of the flour mixture into the skillet, and stir briskly with a wooden spoon till evenly moistened with the butter. As you stir the flour starts to work itself into a cookie dough.
5. Once all the dry flour is incorporated and the mixture resembles cookie dough, turn off the heat.
6. Add just 2-3 Tbsp of the egg mixture for one mini cookie (or double the amount if you are cooking one large cookie). You don’t need all of the egg mixture.
7. Now with the heat still off, work the egg mixture into the cookie dough ‘quickly’ with the wooden spoon, folding it in to incorporate and distribute it as evenly as possible.
8. Once it’s mixed in thoroughly, use the back of the spoon to pat down the cookie dough tightly into the skillet, smoothing out the surface and especially the sides of the cookie.
9. Turn the heat back on, and reduce it to the lowest possible heat. (I use the lowest flame on the smallest burner on my stovetop)
10. Sprinkle chocolate chips over the surface and cook for 10-12 minutes on this – low heat. You might need to press down the center of the cookie gently if it puffs up during cooking, (using the back of your spoon).
11. After 7 minutes, stay alert for any browning or smells of browning, as ‘burner size ‘ and ‘flame size’ can affect the cooking time.
12. Switch off the flame when done, and remove the skillet from the burner. Allow to cool off for 5 minutes before serving.
13. If you are making it in two mini skillets, repeat the process with the next skillet cookie. Since cast iron skillets are used, you can also place them in the oven at 175°C / 347°F. Bake for 10-15 minutes.

Chocolate Chip Skillet Cookies

 

Notes:

• It does take about 11-12 minutes on a very low flame for the 5-inch skillet cookie to cook through. If you have a microwave oven with a grill, you can also place them in the microwave on grill mode for an additional 2 minutes, to make sure they are totally cooked without the risk of burning the bottom.
• When making one larger skillet cookie(8-9 inch skillet), using parchment paper on the bottom of the skillet is recommended, to prevent the cookies from sticking or burning on the bottom.
• The cookie is done when lightly colored around the edges and the center starts to set but it still remains soft.
• You must allow the cookie to cool off! Hard, I know! But those sugars need to cool off to set properly.
• You can substitute the chocolate chips with M&M’s, nuts, chocolate chunks, chocolate chips, and mini marshmallows. Drizzle sauces over plain cookies. Serve topped with ice cream, The possibilities are endless.

Key Ingredients: Flour, Sugar, Egg, Butter, Chocolate chips, Vanilla and Almond extract, Baking soda, Salt.

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