A skillet cookie. I am laughing at the irony. I finally include recipes on this blog and the first two are not things you should eat if trying to cut calories. But here’s the thing, you are going to cheat so if you do, it is better to eat goodies you make than the processed ones you buy at the store. At least you know what’s in it.
When I was in college at Wayne State University in Detroit, we often ate at the wonderful Traffic Jams restaurant on Canfield. They have great food, but what I remember most is a dessert called, “A Cookie in a Fancy Dress.” It was a chocolate chip cookie served with TJ’s homemade vanilla ice cream. We were poor so we’d order one to share. It was delicious and the name appealed to our theatrical sensibilities. It was always a good time.
I have tried many chocolate chip cookies and never found one that tasted like that cookie. When I read the tips on The Foodie Delights blog for making a skillet cookie, I said, “Could this be it? Chopped chocolate, less white sugar and malted milk powder?”
I had to try it.
I will be using my Grandma’s 11 1/2 inch skillet that dates back to 1965. This skillet is larger and heftier than my older ones and has a fabulous surface. If you haven’t guessed, I am a metal head, that is a collector of cast iron cookware.
A Cookie in a Fancy Dress
A gooey, chewy reward after a long day of writing.
Best if served with a good vanilla ice cream and chocolate shavings. This recipe was modified from the Nestlé Toll House Recipe. I used Baker’s chocolate bars; unsweetened (100% cacao), semi-sweet (56% cacao) and German’s sweet Chocolate (48% cacao.) You can also include some white chocolate. Chop the chocolate with a chopping knife and not a food processor.
It’s hard to shave chocolate in your kitchen, use some of the chopped chocolate or Nestlé chocolate chips of any kind to trim the dress’
For the ice cream, I am useing Calder’s vanilla which has 5 ingredients and I can pronounce all 5. Calder’s is a local dairy.
Credit: Nestlé, The Foodie Delights blog, Cynthia Franks
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 heaping table spoon of plain malted milk powder
- 2 cups (about 12 ounces) chopped chocolate of different varieties.
- 1 1/2 cups (2 1/2 sticks) butter, softened not melted
- 1/3 cup white cane sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanillia (if possible natural vanilla and not extract)
- 2 large eggs
- 1 well-seasoned 10 to 12 inch cast iron skillet
- Preheat oven to 400 degrees with rack in the center.
- Generously butter, with softened not melted butter, a 10 to 12 inch cast iron skillet.
- On a piece of parchment paper over a cutting board, chop the chocolate.
- In a mixing bowl combine flour, baking soda, salt, malted milk powder, swipe all the chopped chocolate bits off the parchment paper and into the bowl.
- In a larger bowl, mix together the butter, sugars, vanilla and eggs.
- Add the dry ingredients at one time and mix until well combined.
- Press all cookie dough into the well-buttered cast iron skillet.
- Bake in the oven for 35 minutes or until the sides are nice golden brown, but the middle is still giggly to the touch.
- Remove from oven and allow to set in cast iron skillet for at least 45 minutes.
- Cut into desired pieces and remove from skillet. Serve with vanilla ice cream and chocolate shavings or pieces.
This cookie is great with ice cream. It is great crumbled into the ice cream. It is not so great on it’s own.
Next time I will make two cookies out of this amount of dough. I felt the cookie was to thick. I’d cut the cooking time down a bit.
I think I would do 1/2 cup white sugar or use milk chocolate in place of the unsweetened chocolate. The ice cream adds the needed sweetness, but if not serving this á la mode, it needs a sweetness boost. I would add some white chocolate into the mix.
I’m going to look at some other cookie dough recipes and try this again.