C is for skillet cookie, that's good enough for me!

Monday was a Mama Needs Cookie kind of day. My friend Jennie recently linked to Ezra Poundcake's version of Martha Stewart's skillet cookie (say that three times fast). I am always looking for new ways to use my trusty Lodge cast-iron skillet, so I was immediately interested. I have to confess that I had some trouble with the, uh, wording of the instructions. The last item on the original ingredient list goes like this: 1 1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces). For a good thirty minutes I pondered this. How does one mix milk and chocolate chips? How do you know how much of each to use? How do you combine a liquid measurement and a dry measurement? I even took to Twitter to beg for help. After which I soon realized that it was calling for milk chocolate chips and semi-sweet chocolate chips. DUH. Can you tell I'd had a LONG day? Which was WHY I needed a cookie in the first place?

You'd think it would be smooth sailing after that little episode. I assure you, it was not.

This cookie dough is not to be trifled with. I snapped my spatula in half while trying to fold in the semi-sweet chocolate chips (I chose to boycott the milk chocolate chips for making a fool of me. Also, I didn't have any on hand). RIP blue spatula. We had a good run.

Once I got past the recipe tomfoolery and the spatula injury, this cookie was impressive. I also accidentally added 1/4 cup too much white sugar (I make the Toll House recipe so much it's imprinted on my brain) and it turned out delicious. AMAZING, actually. It was gone by last night. How sad.

 

 

Here's the recipe with my modifications in bold. Best of luck!


Serves 8

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (I used less, let's say "scant")
• 3/4 cup (1 1/2 sticks) unsalted butter, softened (I used salted butter)
• 3/4 cup packed light brown sugar (I used dark)
• 3/4 cup sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups semisweet chocolate chips (about 9 ounces)

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes (I used a hand mixer).
4. Add egg and vanilla, mixing until they are fully incorporated.
5. Add flour mixture, and beat until just combined.
6. Stir in chocolate chips (Beware, flimsy spatula!)
7. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of ice cream or a large glass of milk.