With crispy edges & an ooey-gooey middle.
Chocolate Chip Skillet Cookie | |
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 | David Tamarkin Editorial Director | | |
| Chocolate chip cookies have no season — they're appropriate every month of the year — so it follows that their bigger cousin, the Chocolate Chip Skillet Cookie, would also be welcome all year round. And it is! But I would be lying if I said I didn't relate to skillet cookies more in the summer. They're just more laid back: they take less effort than individual CCCs because there's no scooping, no need to load multiple sheet trays into the oven. They deliver chocolate chip cookies with half the amount of work, perfect for when you have other very important things to do, like lazing in a hammock. | |
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| So for our Bake of the Week we offer a classic skillet cookie that delivers on all the essentials: lots of molasses notes from dark brown sugar, a good dose of King Arthur's exceptional vanilla, and, if you so choose, a handful of extra-crunchy walnuts. To keep this cookie ultra-classic, use your everyday chocolate chips; to mix it up a little bit, use our Chiptastic Chocolate Chip Blend. Either chocolate is fine, because there's really no way to improve on this cookie. But if you want to squeeze the most from summer, rather than turning on your oven, bake the cookie on the grill instead. Set the grill to medium-high (350°F if you're grilling with gas), cover and cook for about 25 minutes (about enough time to almost fill up on chips and salsa). When it's ready, your skillet cookie may have taken on a hint of smoky flavor, putting it up there with corn and chicken: a quintessential grilled food of the season. See you next week, | David | |
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| | yield one 10" skillet cookie | | | | |
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