American Test Kitchen Skillet Chocolate Chip Cookie Recipes

SKILLET CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

CHOCOLATE CHOCOLATE CHIP SKILLET COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast-iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
• Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, cocoa powder, salt and baking soda together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogenous (do not overmix). Stir in the chocolate chips.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked, the edges are brown and crisp and the center is still soft, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Serve warm, cut into wedges.

AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
• 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
• 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
• 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.

CHOCOLATE PECAN SKILLET COOKIE

Steps:

• Preheat oven to 350°. In a 12-in. cast-iron skillet, heat butter in oven as it preheats. Meanwhile, in a large bowl, stir together sugar and brown sugar. When butter is almost melted, remove skillet from oven and swirl butter until completely melted. Stir butter into sugar mixture; set skillet aside., Beat eggs and vanilla into sugar mixture. In another bowl, whisk together flour, baking soda and salt; gradually beat into sugar mixture. Stir in chocolate chips and nuts. Spread mixture into buttered skillet. , Bake until toothpick inserted in center comes out with moist crumbs and top is golden brown, 35-40 minutes. Serve warm, with vanilla ice cream if desired.

AMERICA'S TEST KITCHEN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375ºF. Prepare to baking sheets by lining them with parchment paper. Melt 10 tablespoons over medium-high heat in a 10-inch skillet. Stir continually until butter is dark golden brown and the aroma has become toffee-like. Transfer browned butter to a mixing bowl. Add the remaining 4 tablespoons of butter and stir until melted. Whisk in the brown sugar, granulated sugar, vanilla, and salt until incorporated. Whisk in the egg and egg yolk, for about 30 seconds, until smooth. Let rest for 3 minutes Whisk mixture again for 30 seconds. Then repeat the process of resting and whisking 2 more times until mixture is thick and smooth. Use a rubber spatula to stir in the flour and baking soda, just until dough forms. Fold in the chocolate chips. Working with 3 tabelspoons of dough at a time, roll into balls and space 2 inches apart on the prepared sheets. Bake for 9-10 minutes until edges are golden brown. Cool on wire racks.

AMERICA'S TEST KITCHEN CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 325 and adjust racks to upper and lower middle positions.
• Line two baking sheets with parchment or spray with nonstick spray.
• Whisk the flour, baking soda, and salt together in a bowl and set aside.
• Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.
• Beat in the egg, yolk, and vanilla until combined.
• Add the dry ingredients and beat at low speed until just combined.
• Stir in chips to taste.
• Roll a scant 1/4 cup of the dough into a ball.
• Holding the ball with fingertips of both hands pull the dough in half, rotate 90 degrees and stick back together so that the jagged edges are sticking up. (obviously in the picture I did not do that this time)
• Bake until light golden brown, 15-18 min, rotating the baking sheets front to back and top to bottom rack half way through the baking time.

WHITE CHOCOLATE SKILLET COOKIE WITH BANANAS AND PRETZELS

Steps:

• For the cookie: Position an oven rack in the lowest position in the oven and preheat to 375 degrees F. Thoroughly grease a 10-inch cast-iron skillet with butter (or use a stainless-steel skillet coated with nonstick vegetable oil spray).
• Mix the brown sugar, granulated sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment until no large lumps remain, about 1 minute.
• Stir together the egg and vanilla in a large bowl. Fold in the banana and white chocolate. Combine the flour and baking soda in a separate large bowl until thoroughly combined. Add the egg mixture and butter mixture to the flour mixture and thoroughly combine. Fold in the pretzels until evenly distributed.
• Scrape the batter into the prepared skillet and pat into an even layer with damp hands so the batter extends to the edges of the skillet.
• Bake until the outer edges are browned and slightly puffed, 20 to 25 minutes (15 to 18 minutes for stainless steel). Let cool.
• For the whipped cream: Beat the heavy cream and peanut butter in a large cold mixing bowl with an electric mixer until it starts to thicken, about 1 minute. Gradually beat in the powdered sugar, then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), 3 to 4 minutes.
• Slice and serve the cookie with the whipped cream.

AMERICA'S TEST KITCHEN CHOCOLATE CHIP COOKIES

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.