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May 31 2012

Dark Chocolate Chunk Skillet Cookie

Posted by HowSweetEats in Baking, Step-by-Step Recipes

Everyone loves a chocolate chip cookie, right? And do you know what’s better than a chocolate chip cookie? A GIANT chocolate chip cookie. Massive. We are talking huge.

I think chocolate chip cookies—warm and gooey—are one of life’s greatest comfort foods. They usually have a time and a place: rainy days, snowy nights, summer afternoons, and my favorite, the worst day ever. Everyone has a worst day ever. Sometimes they even occur weekly. Fortunately, chocolate chip cookies usually solve everything. Unfortunately for me, my time and place for chocolate chip cookies is … all the time and all of the places. But let’s pretend that’s a fabulous thing. Because it is.

And thanks to Jaime, my life (and yours) just got even easier, because you can make one gigantic chocolate chip cookie in a single pan. That’s right, a One-Pan Dark Chocolate Chunk Skillet Cookie. One skillet, I tell you. Pure genius and sort of dangerous. Let’s take the risk!

You need all your basic cookie goods: flour, baking, baking soda, salt, granulated sugar, brown sugar, butter, eggs, vanilla extract and chocolate.

First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.

Next, heat your cast iron skillet and melt the butter. Jaime’s recipe was made for an 8-inch skillet, but I don’t have one in my possession. My skillet is very large, so I actually doubled the recipe and it worked perfectly. So yes, I made an even bigger cookie.

Add your sugars.

Mix until caramelly and smooth.

It should look like this! Remove the skillet from the heat and let sit for a few minutes. You don’t want it to be hot, but it should still be a bit warm.

Then whisk in your egg and vanilla extract.

Stir in your dry ingredients. It may take a few minutes to come together, but keep stirring.

We have a batter!

Fold in all of your chocolate. Well, all of your chocolate that you didn’t eat already.

Then toss that skillet in the oven and watch the cookie work its magic. It should be a little soft on the inside and a bit golden on the edges when you bring it out.

While it’s hot, top it with ice cream! I know. This just keeps getting crazier.

Then dig in. I’d love to tell you that I cut this into beautiful slices on pretty little places but um … we definitely dug in with forks. And spoons. This melty, gooey and chewy cookie is never leaving my recipe box. It’s fabulous!

Be sure to check out Jaime’s fabulous blog Sophistimom, where she discusses delicious food and fantastic books. Thanks so much for the recipe, Jaime!

Printable Recipe

One-Pan Dark Chocolate Chunk Skillet Cookie

by sophistimom (Jaime) on February 16, 2011 in Cookies, Desserts

See post on sophistimom (Jaime)’s site!

4.86 Mitt(s) 22 Rating(s) 22 votes, average: 4.86 out of 5

Description

Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.

Ingredients

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

Preparation Instructions

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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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

Feb 13 2013

Dark Chocolate Cookie Dough Cups

Posted by Natalie | Perry's Plate in Holidays, Step-by-Step Recipes

With all of the chocolates flying around this month, I thought I would throw something out there that would satisfy your sweet tooth or chocolate craving, but won’t leave you feeling like you’ve overindulged.

These adorable Dark Chocolate Cookie Dough Cups by TK member Adrienne Jacobs (who blogs at This Country Girl Cooks) are a perfect balance of indulgent chocolate and a naturally-sweetened, nutty filling.

Let’s get started!

You’ll need dark chocolate (I used Ghirardelli 60% chips), almonds, cashews, rolled oats, peanut butter, and real maple syrup. Oh, and a little more chocolate—in the form of mini chips.

First, chop the nuts roughly. Don’t work yourself too hard — we’re going to throw them in the food processor. Chopping them up a bit helps the mixture to be more uniform.

Pull a couple tablespoonfuls aside and reserve them.

Throw the rest of the chopped nuts in the processor with the cashews and oats. If you happen to have a 4-year-old around, they’re great at things like that.

Pulse until you get a mealy mixture free of large almond pieces.

Add the peanut butter, maple syrup, and mini chocolate chips to the bowl.

Pulse until the mixture comes together in large clumps. If it seems dry, add more peanut butter by spoonfuls until you reach the right consistency. It should hold together in a ball, but not be overly sticky.

Now that our filling is done, let’s get the chocolate prepped. Melt the chocolate either in a double-broiler set up or in 30 second intervals in the microwave. Stir after each interval until the chocolate is smooth.

Line a 24-cup mini muffin pan with mini cups then put a teaspoon or so of chocolate into each cup. Four-year-olds also like to do this. But you may end up with just as much chocolate on the pan as in the cups.

Roll the dough into 1-inch balls and flatten slightly.

Press each ball into a muffin cup until the chocolate sort of oozes up the sides.

Spoon the remaining chocolate over top. It doesn’t have to cover the nut mixture completely.

Sprinkle with reserved chopped almonds.

Stick them in the freezer (if you have space) for a few minutes to harden.

And there you have it! Cute little “cookie dough” morsels. I must say, though, that I didn’t think these tasted like cookie dough at all, but a more sophisticated version of those peanut butter cups in the orange wrappers. You know which ones I’m talking about, right?

Of course you do.

Give a few of these to someone you love this week.

Then pop one into your mouth. Or six. (But not all at once, tempting as it might be.)

You’ll find the complete recipe and instructions below. Be sure to head over to Adrienne’s TK recipe box and blog This Country Girl Cooks for more delicious recipes!

Printable Recipe