Wednesday, March 19, 2008

Chocolate Chip Cookie

This is so easy...but as the directions say don't overbake.

Skillet-Baked Chocolate Chip Cookie


2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups chocolate chips, I used the teeny ones cause that's what I had on hand
1/2 cup chopped nuts..........optional

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet (I actually used my 12-inch skillet and cut down the cooking time to about 30 minutes), and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream.

Enjoy ..........Cactus

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