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Chocolate Chip Skillet Cookie

March 14, 2016

Chocolate Chip Skillet Cookie plus Blue Bell vanilla ice cream equals deliciousness.  There are many ways to enjoy this cookie.  Eat it on its own, eat it with a dollop of ice cream, or crumble it over a scoop of ice cream for the perfect topping.  Our favorite was using it as a topping for the ice cream!  This recipe comes from Taste of the South, The Annual Cast-Iron Issue, Jan/Feb 2016 issue.  Thank you, Kevin, for making this, and thank you, Kickstarter backers, for supporting this recipe.


5 Tbsp. unsalted butter, at room temperature

1 c. firmly packed dark brown sugar

1/4 c. granulated sugar

1 large egg

1/2 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 Tbsp. heavy whipping cream

1 c. semisweet chocolate chips

vanilla ice cream


Preheat oven to 350 degrees F.  In a medium bowl, beat butter and sugars at medium speed with a mixer until fluffy, 3-4 minutes.  Add egg and vanilla; beat until well combined.  In a medium bowl, stir together flour, baking soda, and salt.  Gradually add flour mixture to butter mixture, beating just until combined.  With mixer on low speed, gradually add cream.  Fold in chocolate chips.  Press dough into prepared skillet.  Bake until golden brown, 20-25 minutes.  Serve with ice cream.

From → Cookies, Dessert, Desserts

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