A delicious and moist cookie that is still fresh after several days. Its giant size makes it different. It is cooked in a medium size pan or skillet, that can go into the oven, and it is supposed to be shared among friends and family or eaten when you are alone but in reasonable pieces and frequency :)
In two words:“The solid adventurer!... He is more complete than I hoped for”.
To Start...
difficulty – easy
preparation– 5’
cooking - 18’ – 20′
serves - 8
To Sum-up...
Ingredients
- 70gr of soften butter
- 1/3 cup of rapadura sugar (or any other brown sugar)
- ½ cup of caster sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking soda
- ½ of a teaspoon of coarse salt or fleur de sel
- 1 cup of chocolate chips (or chopped chocolate)
- 1 cup of all-purpose flour
Steps
- Pre-heat the oven at 180°C
- In a large bowl, stir in sugar and butter with a wooden spoon to combine
- Add egg and vanilla and keep stirring with a wooden spoon
- Shift flour and baking soda in another bowl and stir with a whisk to combine
- Add the flour mix into the butter mix, a couple of tablespoons at a time, and keep stirring with the wooden spoon after each addition
- Add the chocolate chips and stir them in; if you do not have chocolate chips, chop the chocolate in small pieces with a knife
- Bake for 18’ to 20’ in a medium size pan or skillet going into the oven
- Let it cool for 5’ before serving
Inspiration
Skillet Chocolate Chip Cookie – Everyday Food with Sarah Carey
I do not have a skillet going to the oven, nevertheless, if you want to know why it’s best to use a skillet for this dessert read this article by Martha Stuart.
o-o C'est si bon ! o-o
