Skillet Baked Chocolate Cookie

I love chocolate and I love chocolate chip cookies. I like to make regular cookies but I don’t always have the time it takes to make cookies. I like the idea of a bar or pan style cookie to save time.

I have tried several times over the years to make a bar or round pan cookie. I have tried it by just using my regular cookie recipes. They have been good but never great. The texture was just not quite what I thought it should be.

I recently found a Martha Stewart cookbook on PaperBackSwap. I was thrilled to find it since I love cookbooks. It was Martha Stewart Living Annual Recipes for 2003. It has a lot of great recipes in it. Many of the recipes are for things that I would not make but many of the recipes look are very good.

One of the recipes that caught my attention was for a Skillet Baked Chocolate Cookie. It looked really good. I thought it might be the type of bar cookie that I had been looking for. The proportions of flour to butter to sugar were different than others I had tried. And leave it to Martha and her team of cooks to come up with a recipe with the correct proportions. Last weekend I decided to give this recipe a try.

This recipe is so good. It is the perfect combination of crunchiness on the outside and soft and chewy center. This is so good served with vanilla ice cream.

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Skillet Chocolate Cookie

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup packed light-brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups mixed milk- and semisweet chocolate chips
• vanilla ice cream

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.

Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 25 to 30 minutes.

Don’t over bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream

The original recipe said to bake 40 – 45 minutes. I think this is too long. The time in my oven is 25-30 minutes.

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