chocolate chip skillet cookie

Is anyone often overwhelmed by the amount of choices at the grocery store now? I personally don't mind spending hours browsing the aisles of the grocery store, but life doesn't really allow this. I have to go in with a list or I'm left disoriented by the number of options for my dietary needs.

I ask this question as I sit with a box of Chocolate Chip Teddy Grahams next to me. I used to love finding these in my lunches as a kid, particularly the chocolate variety. I haven't had them in years, but I saw them on sale over the weekend and decided to bite. I was horrified though to discover Nabisco now offers a strawberry banana flavor. Really? How unnecessary. I love this flavor combination, but lets keep it within its domain. There is no need to artificially flavor graham crackers with this fruity taste. Elth. Just sounds so gross.

Anyway, while I was in the processed snack food section, I decided to peruse the area. Do you know how many varieties of Oreos there are now? Tons. And no fruity flavors. The Oreo expansion is something I solidly support.

And this chocolate chip skillet cookie is something I definitely support. I've always loved cookie cake and while this isn't quite the same thing, it's quite delicious. Here is a giant thick chocolate chip cookie in cake form. This is a good idea. Adding a scoop of ice cream to it is an even better one.

Chocolate Chip Skillet Cookie

1 3/4 cups all purpose flour
1/2 tsp baking soda
1 tsp kosher salt
1 3/4 sticks tablespoons unsalted butter
1/2 cup granulated
3/4 cups packed brown sugar
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 10 oz bag chocolate chips

1. Preheat oven to 375 degrees. Whisk together dry ingredients in a large bowl and set aside. Whisk together the sugars in a small bowl and set aside.

2. Heat your butter over medium heat in a non-stick skillet until melted. Continue stirring the butter until it's golden brown and has a nutty aroma. Watch constantly until you begin to see brown specs at the bottom of the skillet. Remove from heat and let cool.

3. Once butter has cooled, whisk into sugar mixture with vanilla. Add in egg and yolk and whisk until no sugar lumps remain. Stir in flour mixture until just combined then fold in chocolate chips (reserve a about 20).

4. Transfer dough to a 12 inch cast iron skillet. Evenly spread the dough with a spatula. Dot the dough with remaining chocolate chips. Bake until cookie is golden brown, about 20-25 minutes. Keep an eye on cookie while it bakes and use the toothpick test to determine if center is set. Let cookie cool completely on a wire rack before slicing to serve. Wrap cookie slices in foil for storage.



Source: Mama Marin Cooks
Linked at: Time to Sparkle, Tuesday Talent Show, What's Cookin' Wednesday