SKILLET CHOCOLATE CHIP COOKIES RECIPES

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SKILLET CHOCOLATE CHIP COOKIE RECIPE - EASY ... - DELISH



Skillet Chocolate Chip Cookie Recipe - Easy ... - Delish image

Top this chocolate chip skillet cookie with vanilla ice cream and fudge and get ready to head off to dessert heaven.

Provided by Lauren Miyashiro

Categories     nut-free    vegetarian    Fourth of July    baking    dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 13

1/2 c.

(1 stick) butter, softened

1/2 c.

granulated sugar

3/4 c.

packed light brown sugar

1

large egg

1 tsp.

pure vanilla extract

1 3/4 c.

all-purpose flour

3/4 tsp.

baking soda

1/2 tsp.

kosher salt

1 1/4 c.

semisweet chocolate chips, divided

Flaky sea salt, to finish

Vanilla ice cream, for serving

Caramel sauce, warmed, for serving

Chocolate syrup, for serving

Steps:

  • Preheat oven to 350° and grease a 10" cast-iron skillet with cooking spray. In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt. Mix until just combined. Fold in 1 cup chocolate chips. Spread dough into skillet in an even layer. Top with remaining 1/4 cup chocolate chips and sprinkle with flaky sea salt. Bake until edges are golden, 20 to 24 minutes. Serve warm with ice cream, warm caramel sauce, and chocolate syrup, if desired.

CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Chocolate Chip Cookies Recipe - NYT Cooking image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Total Time 45 minutes

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 6 grams, CarbohydrateContent 67 grams, FatContent 18 grams, FiberContent 12 grams, ProteinContent 10 grams, SaturatedFatContent 11 grams, SodiumContent 254 milligrams, SugarContent 29 grams, TransFatContent 1 gram

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