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Chocolate Chunk Skillet Cookie

April 1, 2014

When making new friends, I fall back on the old and faithful, Chocolate Chip Cookies.

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Yes, I bribe people to like me with food and I’ll be the first to admit it. It turns out, when meeting new groups of people I tend to get shy and sharing my baked goods is the easiest way to start-up a conversation… I also bring Louie, because really, if you don’t like cookies and you don’t like puppies, you’re probably not going to like me and we should probably just get that out in the open from the beginning.

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After a month of living in Florence and working out at our new CrossFit gym I decided it was time to pull out the big guns and bring in Louie and freshly baked goods… I just hoped my Chocolate Chip Cookies had as great as an effect on Italians as Americans.

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Fortunately, my sneaky plot worked and Chocolate Chip Cookies are universally loved; especially when they’re made with browned butter and sprinkled with sea salt. However, once I got home and I cheerfully cleaned my empty tupperware container, I was hit with the insatiable craving of a warm Chocolate Chip Cookie for myself. Instead of making a bunch of small cookies again, I decided to switch it up and make a Chocolate Chunk Skillet Cookie, because making a giant cookie is much easier and tastier… and because adding ice cream was a given.

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This recipe is comfort in a massive, warm, under-baked, gooey, and deep dish chocolate chip cookie. It is best to serve it hot out of the oven with a scoop of vanilla ice cream and eat it with a few spoons and loved ones. Plates are for strangers.

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Chocolate Chunk Skillet Cookie recipe from How Sweet It Is, originally from Sophistimom:

1 stick Butter

½ cups Granulated Sugar

½ cups Light Brown Sugar

1 teaspoon Pure Vanilla Extract

1 whole Egg

1-½ cup All-purpose Flour

½ teaspoons Baking Soda

¼ teaspoons Salt

1 cup Semi-sweet Chocolate, Cut In Chunks

  1. Preheat oven to 350 degrees F. Melt butter in an 8 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 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 for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.
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6 Comments leave one →
  1. April 3, 2014 9:24 am

    This looks divine! And such a fun idea for a dinner party with close friends!

    For those who have a 12-inch skillet and not an 8-inch one (like me!) Tasty Kitchen has a doubled recipe! http://tastykitchen.com/blog/2012/05/dark-chocolate-chunk-skillet-cookie/

  2. April 9, 2014 10:58 pm

    I am also a briber of friends via sweets, and as a crossfitter myself I have to say if you showed up with those after I had just done a workout I would think you were just a beautiful, BEAUTIFUL human being! Looks delicious! :)

    • April 15, 2014 3:06 am

      Haha I love it! Also, I’m a big fan of your blog– I will definitely reach out for suggestions if I ever find myself traveling to any of your past travels! Let me know if you’re ever in Florence too!!

  3. Jess permalink
    April 10, 2014 8:54 pm

    What size is the skillet?

  4. Terry permalink
    April 19, 2014 12:24 am

    Glad to hear that chocolate chip cookies are indeed the universal language.This skillet cookie looks perfect for a small bridal shower I’m going to next week. Thanks for the inspiration!

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