Jump to my recipe HERE or . . . stick around for my ramblings. Hey, you’ve been warned. 🙂
Remember way back in the old days when you used to get photos printed out from a roll of film? It was always a mystery if the photos turned out, if the film holder was cracked open and exposed all the film and ruined some of the pictures, or if you’d maybe pick up someone else’s pictures by mistake at the photo counter. This reminds me of that Seinfeld episode where George tries to impress the photo counter girl with some provocative photos and it’s all a big mix up! I could begin every story with “This reminds me of that one Seinfeld episode . . .” 🙂 Now with smart phones and cameras always on deck and ready to fire at any moment, sometimes photos go on those techy pocket gadgets and are long forgotten, lost, or deleted when we receive that dreadful message that our storage is full! Oh no! How is that possible? I mean I only screenshot 5-10 recipes or photos per day, take every cute photo and fury blur of our dogs as they move as soon as I grab my phone, and take an average of 20 photos per basketball game for our girls. This doesn’t even include the moments when my youngest gets my locked phone and manages to take a hundred selfies in a matter of seconds. So sometimes those photos go to the dark depths of my phone, or are somehow transferred over to the magical cloud that no one seems to know how to access. These photos and post are one of those dusty old memories that I had meant to post, but never got around to typing up. Thankfully, I didn’t lose or delete the photos and our Lilly will enjoy seeing it! She’s grown up so much since these pictures were taken! I love to have these memories written down and pictures are an added bonus!
Lilly went to Chef camp for a week a few years ago at a local university. She has always loved cooking and it was a great opportunity for her to learn some real skills and recipes from professionals. She was able to have hands on experience following recipes, using the stove, flat top grill, and all kinds of professional cooking equipment. One of her favorite recipes she learned was chocolate chip cookies.
When she came home, we used the dough she made and formed it into a skillet cookie. This is a nice way to make a quick dessert and what I love about it is that you can cut and serve it into how many slices you need and there are no leftovers.
So you can enjoy your treat and not be tempted to sneak in a cookie every time you pass through the kitchen. I admit this happens to me all the time when I make cookies or bars of some kind. I usually try to have my husband take them to work or I’ll share with neighbors to avoid the temptation. A bonus is you can make this skillet cookie in that old cast iron skillet so you might feel all rustic and outdoorsy. Just make sure it well seasoned and oiled up so the cookie does not stick. If you don’t have a cast iron skillet, you can just use an oven safe 8 x 8 or so sized baking dish. It will still turn out great and will be sure to please that sweet tooth!
2 Sticks of Butter, softened
1 C packed brown sugar
1/3 C granulated sugar
1 Tablespoon Vanilla extract
2 C All Purpose Flour
1 1/2 teas baking soda
1 teas salt
1 C semi sweet chocolate chips
1 C Milk chocolate/dark chocolate/ butterscotch, white chocolate chips
Toppings: Vanilla or Coffee flavored ice cream (or whatever kind you like), whipped cream, caramel sauce, chocolate sauce, sprinkles, and maraschino cherries.
- Make sure your cast iron skillet is seasoned and ready to use. Preheat oven to 350 degrees.
- Grease skillet with some butter
- Cream together butter, sugars, vanilla and eggs in a large bowl.
- Add in the dry ingredients to the wet ingredients.
- Gently stir in the chocolate chips. I like to reserve a handful to sprinkle over the top of the cookie.
- Spread the cookie dough into the skillet. I sprinkle the top with a handful of reserved chocolate chips.
- Bake around 30-35 at 350 degrees. minutes or until golden brown.
- Remove skillet from the oven and set aside to cool down for just a few minutes (if you can wait that long). But it is best if you serve it while it’s still warm from the oven so don’t let it cool down too long.
- Slice and serve and add any toppings you like.