A big welcome to all of my new followers!
Thank you so much for hitting the "Subscribe" button --
I am grateful to each and every one of you!
***************
Can I spill it about my skillet?
My 10" ovenproof non-stick shiny red skillet is my newest infatuation.
I bought it at Home Goods a few months ago
(the brand is Cuisinart, by the way),
and then, it sat in the cabinet all summer, until just recently.
Now, I want to make make anything and everything in my skillet...
Frittatas
Pizzas
Stir Fries
Pasta
Pies
Potatoes
Veggies
Cobblers
Pancakes
Steaks
Quesadillas
Should I go on?
For Junior Goo Shoes' birthday, I wanted to make him a cake
that would put a big smile on his face.
I had it in my head that a deep dish skillet cookie cake would be just right.
(I did feel like I was cheating on my cookie cake pan,
but I really wanted to use that skillet).
I headed over to my Pinterest skillet board to see what I could find.
And, it did put a big smile on Junior Goo Shoes' face!
(Mr. Goo Shoes, was even bigger, if you want to know the truth).
When the cookie was gone, I made another one this past weekend,
scoring big points with Junior GS.
He asked if I thought it would get as many pins as my Brookies.
Before you get too impressed that he even knows what a "pin" is,
this is why he asked:
Awhile back, I was kind of talking to myself, and said,
"Wow, I sure hope my Brookies reach 2,000 pins."
Junior GS wanted to know what that meant,
so I explained the whole Pinterest thing.
"If your Brookies get to 2,000, will you buy me something?"
Wha-HUH???
"Well, I was the taste-tester, and if it wasn't for me,
you wouldn't have known if they were good,
and you wouldn't have gotten as many pins."
Nice try, Junior GS, nice try.
Here are a few things I learned from making this twice:
A couple of the reviewers on the original recipe site suggested
lowering the temperature to 340°and baking about 10 minutes longer.
This would keep the center from being under-cooked,
and the edges from being over-cooked.
I took their advice both times, and it came out perfectly.
All ovens are different, though, so I can't tell you exactly how long to bake it.
This also assumes you are using a 10-inch skillet.
During the last five or ten minutes,
I did cover the cookie cake loosely with a piece of foil
to keep it from getting too brown around the edges.
This tastes best when it is still warm from the oven.
However, it is still delicious a few days later,
especially if you warm a slice for about 20 seconds in the microwave.
Personally, I think it would be too sweet with milk chocolate chips,
so I used only semi-sweet.
But, that's just me.
Of course, the ice cream and hot fudge are optional,
but they are highly recommended!
Ingredients:
2 sticks butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
2 cups all-purpose flour
2 heaping teaspoons instant coffee granules
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips (I used 2 cups semi-sweet chips and omitted the milk chocolate .)
Directions:
Preheat oven to 350°.
Cream together butter, brown sugar and granulated sugar in a large bowl.
Add vanilla and eggs, mixing well.
Combine flour, instant coffee granules, baking soda and salt in a separate bowl.
Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one.
Stir in the chocolate chips.
Spread mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes (*I baked at 340°for about 50 minutes after reading some reviews on the original recipe).
Serve when still warm.
Top with ice cream (optional, but highly recommended!).
Have you ever made a cookie in a skillet?
.png)
