PAMPERED CHEF LARGE COOKIE SCOOP RECIPES

Steps:

• Preheat oven to 350°F (180°C). Line a Cookie Sheet with a Reversible Silicone Baking Mat with the small circles facing up.Process the butter and brown sugar in a Manual Food Processor until creamy. Add egg yolk and vanilla; process until combined.Add salt and flour; process until soft dough forms. Using Small Scoop, drop 18 level scoops of dough onto small circles on baking mat. Press the back of scoop into the dough to make wells, dipping back of scoop in sugar to prevent sticking. Bake 9-11 minutes (15-17 minutes for Stoneware) or until the edges begin to brown.Prepare filling and topping (see chart).  Remove the Cookie Sheet from the oven and transfer the cookies to a Stackable Cooling Rack.Fill and top the cookies. Let them stand until the filling and the topping have set.

Steps:

• Preheat the oven to 375°F (190°C). Coarsely chop the chocolate bar and set aside ¼ cup (60 mL) of the chocolate.Beat the butter, sugars, and salt together in a large bowl with an electric mixer.Add the egg and vanilla, then beat to combine.Add the flour and baking soda and beat until a smooth dough is formed. Mix all but the reserved chocolate from step 1 into the dough.Spread the dough onto the bottom of the 10" (25-cm) Cast Iron Skillet. Top with the reserved chocolate and bake for 25–28 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.Let the cookie cool in the pan for at least 5 minutes before cutting. Serve with ice cream, if desired.