I’ve said this so many times before, but it bears repeating now: one should never underestimate the power of a chocolate chip cookie. There’s a reason why it’s such a classic, go-to dessert. It’s soft in the middle, ooey gooey, and oh-so-cholatey. In times of stress, I find myself going back to my favorite chocolate chip recipes, seeking out that comfort that only a good cookie can bring. And when that cookie happens to be 9-inches, baked in a skillet, and slightly under-baked in the center, it’s even better. Let’s call it an easy reward for surviving Monday, shall we?
Never have the words “You deserve a cookie,” been more applicable.
What You’ll Need:
2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
-Preheat the oven to 350 degrees F. Grease and flour well one 9-inch ovenproof skillet.
-In a medium bowl, whisk the flour, baking soda, and salt.
-In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon, or with a hand mixer) beat the butter and sugars (granulated and light brown) on medium speed until light and fluffy. Reduce the speed to low and add the egg. Add the egg yolk, then the vanilla, and mix well.
-Carefully add the flour mixture a little bit at a time while the mixer is on low speed, and beat until just combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips. Transfer the batter to the prepared skillet, making sure that it is smooth and evenly distributed.
-Bake until the edges are baked and golden, but the center is still slightly under-baked, about 18-20 minutes. Let cool on a wire rack for about 10 minutes before serving.
(This cookie can last for up to three days tightly wrapped, and at room temperature.)
P.S. Check out my review of this excellent cookbook here!