It has been real hot lately. Hot for Victoria anyway, our little temperate rainforest with lovely stabilized temperatures where it never gets too hot or too cold. But for me it feels sweltery. I always have the good sense in these moments to do some cooking that requires me to turn my oven on and heat my house into a sticky, muggy nightmare. It’s like a DIY sauna, but with cookies at the end.
In this case, one huge cookie, baked up like a pie in a skillet. And it’s worth the heat to get a slice of warm cookie with slightly melty ice cream. A crispy-edged, warm and slightly gooey-centered salty-sweet slice of cookie.
skillet chocolate chip cookie:
Adapted from Chipits
- 1 cup softened butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips, I used half milk and half dark chocolate
- Big pinch of flaky salt
Cream together butter and sugars until very light and fluffy, around 5 minutes. Add eggs, one at a time, beating after each egg is added. Scrape the bowl well to ensure all ingredients are incorporated. Add flour, salt and baking soda and beat until just incorporated. Add chocolate chips and fold through the dough. Spread cookie dough into an 8 inch skillet and sprinkle flaky salt over the top. Bake at 375F until golden brown on top and just set in the middle, about 30 minutes. Let cool slightly and serve with ice cream.
