8 INCH SKILLET COOKIE RECIPE RECIPES

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SKILLET COOKIE FOR 2 | RECIPE - RACHAEL RAY SHOW



Skillet Cookie for 2 | Recipe - Rachael Ray Show image

A simple cookie recipe gets served up super-sized, making it ideal for sharing with someone special.

Provided by Grant W. Melton

Number Of Ingredients 12

2 tablespoons unsalted butter
¼ cup brown sugar
1 tablespoon white sugar
1 egg yolk
½ teaspoon baking soda
¼ teaspoon salt
½ cup flour
¼ cup mix-ins
such as chocolate chips
nuts or dried fruit
Flaky sea salt
for sprinkling

Steps:

  • Preheat oven to 350°F
  • In a 6 ½- to 8-inch cast-iron or oven-safe stainless steel pan, melt butter over medium heat, then remove pan from heat and add in both sugars
  • Mix until sugars melt and mixture is smooth
  • Add egg yolk and mix until smooth
  • Add baking soda and salt, and then gradually add flour, stirring after each addition, until fully incorporated
  • Once the dough forms, add half of the mix-ins and then smooth the dough into an even layer
  • Top with the rest of the mix-ins and a sprinkle of flaky sea salt
  • Bake until golden around the edges, about 10 minutes
  • Serve warm

GIANT CHOCOLATE CHIP SKILLET COOKIE RECIPE | BON APPÉTIT



Giant Chocolate Chip Skillet Cookie Recipe | Bon Appétit image

The batter for this large-format dreamboat of a cookie (crunchy on the edges, chewy in the middle) is made in one bowl with no special equipment, and can be baked in either a cast-iron or large skillet.

Provided by Rick Martinez

Yield 8 to 10 Servings

Number Of Ingredients 10

1 cup semisweet chocolate wafers (discs, pistoles, fèves)
½ cup plus 2 tablespoons dark brown sugar
? cup granulated sugar
¼ cup (½ stick) plus 2 tablespoons unsalted butter, room temperature
¾ teaspoon kosher salt
1 large egg, room temperature
1½ teaspoons vanilla paste or extract
1 cup all-purpose flour
¼ teaspoon baking soda
Flaky sea salt

Steps:

  • Place a rack in lowest position in oven; preheat to 375°. Coarsely chop chocolate, leaving several wafers whole; set aside.
  • Mix brown sugar, granulated sugar, butter, and kosher salt in a large bowl until no large lumps remain, about 1 minute. Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in ¾ cup chocolate, reserving remaining chocolate, until evenly distributed.
  • Scrape batter into a 10" cast-iron skillet (or use a stainless steel skillet coated with nonstick vegetable oil spray). Pat batter into skillet with damp hands, pressing into an even layer so dough extends to sides of pan. Scatter remaining chocolate over cookie and sprinkle with sea salt.
  • Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.

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