A giant buttery, crisp chocolate chip cookie baked in a cast-iron skillet and served warm topped with vanilla ice cream. A restaurant style dessert that’s easy to make at home.
This recipe is from Jenny’s new cookbook, The Picky Palate Cookbook. Jenny was one of the first food bloggers I “knew” and she gave me one of my first blogging awards, The Smile Award. Visiting Picky Palate always makes me smile, so I was pleased when Jenny offered to send me a copy of her new cookbook, The Picky Palate Cookbook to review. Jenny’s also giving away a copy to one lucky Barbara Bakes reader. Details on how to enter are at the bottom of the post.
The Picky Palate Cookbook is a well designed cookbook. I love the spiral binding and the gorgeous pictures by Matt Armendariz, Matt Bites. It’s filled with fun, family meals and treats that even the pickiest eaters will love.
I thought about making the Oreo-stuffed Chocolate Chip Cookies on the cover that Jenny’s famous for, but the warm Skillet Chocolate Chip Cookie with melty ice cream was calling my name.
I saw Nestle’s Holiday Morsels with Red & Green Colored Morsels at the store recently and thought they would be a fun way to dress up a skillet cookie for the holidays.
This giant cookie was a big hit with my family. My daughter especially loved how the cast-iron skillet crisped up the bottom of cookie but the top was still soft and chewy. It’s an easy, fun treat to make and would be a perfect treat to serve during the holidays.
- 10 tablespoons unsalted butter, softened, divided
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips*
- vanilla ice cream
Preheat the oven to 350ºF and grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of the butter.
Add the remaining 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla, beating until well combined.
Add the flour, baking soda, and salt to a large bowl and mix to combine. Add the dry ingredients to the wet ingredients, mixing on low. Add the chocolate chips and mix on low until just combined. Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven.
Serve warm topped with vanilla ice cream.
*I used Nestle's Holiday Morsels with Red & Green Colored Morsels
Picky Palate Cookbook Giveaway
Jenny has graciously offered to give away to one lucky Barbara Bakes reader one copy of her new Picky Palate Cookbook.
Here’s How To Enter the Sweepstakes Giveaway:
Leave a comment on this post before Sunday, November 18th at 10:00 am, MST.
For extra entries:
- Visit my new pressure cooking site Pressure Cooking Today and subscribe
- Visit Food Bloggers Support for Sandy (details below)
Leave a separate comment for each entry. The giveaway is only open to residents of the US and Canada. Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond before another winner is chosen.
Today, I’m participating in Food Bloggers Support for Sandy. Food brings people together, so Barb of Creative Culinary and Jenn from Jenn Cuisine created Support for Sandy to bring the food blogging community together to support the victims of Sandy. Today food bloggers around the world are sharing a comfort dish and encouraging everyone to donate to relief efforts. Visit Creative Culinary or Jenn Cuisine to see the dishes the participating bloggers cooked up and to learn more about how you can help.
Today’s post is also week 7 of my 12 Weeks of Christmas Treats hosted by Brenda, Meal Planning Magic. Be sure and check out all of the fabulous treats the other 12 weeks of Christmas Treats bakers baked up for this week.
Disclosure: I was given a copy of The Picky Palate Cookbook for review, but all opinions shared are my own.