Giant Cherry Chocolate Chip Skillet Cookie
During the regular season, I rarely make desserts or sweets for football. Even after nearly ten hours of games, it never seems like dessert time out here in Pacific Time. But during the Super Bowl when you have a few hours extra of just hanging around and socializing, you’re going to want a dessert.
By using dried cherries which typically are very tart in this recipe helps cut through the sweetness of the dough and the chocolate chips. You can use either light brown sugar or dark brown sugar depending on how rich you like your cookies. Feel free to reduce the amount of chocolate chips because I used a heavy-hand with the chocolate when developing this recipe since people tend to like more chocolate than less chocolate, but not everyone likes a lot of chocolate in their cookies. (Weirdos and Seahawks fans would be my guess.)
If you don’t have a 10-inch cast iron skillet, bake in a 10 inch cake pan. It won’t get the nice crust on the edge, but it still works.
2 1/4 all purpose flour
1 tsp baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (soft)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1/2 cup dried cherries, chopped
Vegetable shortening or cooking spray
Preheat oven to 350º.
In a bowl, mix together the flour, baking soda and salt and set aside. In a larger bowl, cream together butter, brown sugar and granulated sugar either by hand or with a mixer until completely combined. Add in vanilla extract and the egg to the butter mixture and blend until smooth. Slowly add the flour mixture while beating and turn until the dough comes together. Fold in the chocolate chips and dried chopped cherries.
Oil a ten-inch cast iron skillet with either vegetable shortening or cooking spray, even if you have a well-seasoned pan so you have an easy release of the cookie.
Press the cookie dough into the skillet until even around the pan.
Bake at 350º for 35-40 minutes, until a toothpick pushed in the center comes out clean. Remove from the oven and cool on a rack for at least 20-30 minutes. The cookie will keep cooking and crisping a bit in the pan while firming the cooking. (Don’t worry! It’s still a very soft cookie!)
Once cool enough to handle, slide a knife around the edge of the cookie and remove with either a spatula or a very quick flip.
Slice with a knife into wedges and serve plain or with vanilla ice cream.
Serves 8-12 depending on slicing.
I want more like this!
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