Wednesday, December 29, 2010

Giant Skillet Chocolate Chip Cookie

I made this for dessert on Christmas Eve and it was a huge hit...I think the thing that really set it off were the 60% cocoa Ghirardelli chips, but I'm sure it would still be good with other varieties.

Serves 8

* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, softened
* 1/2 cup sugar
* 3/4 cup packed light-brown sugar
* 1 large egg
* 2 teaspoons pure vanilla extract
* 1 1/2 cups (1 bag) 60% cocoa large Ghirardelli chocolate chips


1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

2. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce if desired.

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