Don't think I've posted this: cast iron skillet chocolate chip cookie with broiled mini marshmallows and chocolate dipping sauce. Yum.
Make the cookie. Cut into wedges. Place mini-marshmallows on top and briefly under toaster oven broiler. Drizzle with chocolate dipping sauce. Yum.
Cast Iron Skillet Chocolate Chip Cookie
http://sugarcrafter.net/2011/06/10/cast-iron-skillet-chocolate-chip-cookie/
Posted on June 10, 2011 @ 12:13 am
Having finally
learned how to use and care for my cast iron skillet, my next step was to use it to bake something sweet, of course! For quite a while, I’ve been dreaming about making a giant chocolate chip cookie in a cast iron skillet…and not too long ago, I finally made those dreams come true. This huge cookie is soft and chewy in the middle and crispy on the edges – perfection in my book, and I’m not even a crispy cookie kinda gal. Just like drop cookies, this dough comes together in a matter of minutes, except it’s even easier since you simply press all of the dough into the skillet and bake. This is a great dessert to serve to guests with ice cream, whipped cream, or chocolate or caramel sauce. If you have a cast iron skillet, give this a try…and if you don’t, put one on your wish list – you’ll be glad you did!
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
1/3 cup packed light brown sugar
1 egg
2 tsp pure vanilla extract
1 3/4 cups chocolate chips
Preheat the oven to 350 degrees. Coat a 10″ cast iron skillet lightly with vegetable oil. In a medium bowl, whisk together the flour, baking soda, and salt.
In another medium bowl, cream together the butter and sugars. Beat about 2 minutes.
Add in the egg and vanilla. Beat 2 minutes longer.
Gradually add the flour mixture to the butter mixture until well-combined. Stir in the chocolate chips.
Press the dough into the skillet as evenly as you can.
Bake about 40 minutes or until the edges are lightly browned.
Transfer the skillet to a wire rack to cool. When ready to serve, cut into wedges. Add a scoop of your favorite ice cream on top while it’s still warm!
Nan’s comments: Use less chocolate chips and adjust the ratio of sugar to brown sugar to 1:1, a half cup of each. Place a 9-inch parchment round in the bottom of the skillet. Bakes in less than 40 minutes.
Chocolate Dipping Sauce
Crafts, Kevin.
Ebelskivers. Filled pancakes and other mouthwatering miniatures. San Francisco, CA: Weldon Owen Publishing, 2009.
¾ cup water
½ cup (4 oz / 125 g) sugar
2/3 cup (2 oz / 60 g) unsweetened Cocoa powder, preferably Dutch processed
¼ teaspoon salt
1 teaspoon pure vanilla extract
In a saucepan, combine ¾ cup (6 fl oz / 180 mL) water and the sugar. Bring to a boil over high heat and cook, stirring often, until the sugar is dissolved and the mixture is clear, 3 to 5 minutes. Whisk in the cocoa powder and salt, reduce the heat to medium, and simmer until the mixture is smooth and slightly thickened, about 3 minutes longer. Remove from heat and stir in the vanilla. The sauce will thicken a little more as it cools. (The sauce can be made up to 3 days in advance and stored, tightly covered, in the refrigerator.)
Makes about ¾ cup (6 fl oz / 180 mL).
Paul’s Note: Lasts a lot longer than 3 days in refrigerator.