SNOW DAY here in Texas! Really, it was ice that turned all of North Texas into a ghost town. I can’t remember when I last had a Monday off. No complaints here, or from the puppies who live (and love) to snuggle on a cold February day. Since everyone was home, I began my search for a sizzling skillet dessert. Something we could pile a scoop of creamy vanilla ice cream atop.
How about a chocolate chip cookie sizzling in an iron skillet? Oh yes!
This recipe was so easy, no mixer involved. Just a bowl, wooden spoon and skillet, can’t get much easier than that.
Hoping for a real snow day tomorrow!
- 8 tablespoons unsalted butter, room temperature (divided)
- 1/3 cup packed dark-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees
- In a large bowl, combine 6 ounces butter and both sugars with a wooden spoon
- Stir in egg and vanilla. Combine flour, baking soda, and salt. Mix until blended and stir in chips
- Place 2 tablespoons butter in skillet and melt in oven. Swirl butter to coat bottom and sides of skillet
- Pat dough into skillet
- Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes
- Serve with Ice Cream while still warm
* I used 6 inch iron skillets, which yielded 2, perfect for sharing with a friend! This recipe is from marthastewart.com