Chocolate Chip Skillet Cookie Recipe By Tasty

CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color.
• Add in the eggs and vanilla, mixing until smooth.
• Add the flour and baking powder, folding the mixture until it forms a smooth dough.
• Fold in the chocolate chips until evenly combined.
• Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper.
• Bake for 12 minutes, then serve!
• To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
• Wrap the tray with cling wrap, then freeze for up to one month.
• To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C).
• Enjoy!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

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.

GIANT MULTI-FLAVOR COOKIE RECIPE BY TASTY

Steps:

• Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
• Divide the dough evenly between 6 medium bowls.
• Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
• Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
• Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
• Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
• Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
• Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
• Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
• Preheat the oven to 350°F (180°C).
• Chill the pan for at least 30 minutes, up to overnight.
• Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
• Cool the cookie for 10-15 minutes before slicing and serving.
• Enjoy!

CHOCOLATE CHIP SKILLET COOKIE RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.
• Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.
• Crimp the edges of the dough together to seal in the chocolate.
• Bake for 35-40 minutes.
• Serve warm with ice cream and caramel sauce.
• Enjoy!

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.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

PEANUT BUTTER-STUFFED SKILLET COOKIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk together flour, baking soda, and salt. Set aside.
• In another bowl, beat softened butter, sugar, and brown sugar until creamy.
• Add vanilla extract and egg, and beat until combined.
• Add the flour mixture and stir until all of the flour is incorporated.
• Pour in the chocolate chips, and stir.
• Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan.
• Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter.
• Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may vary).
• Cut into slices and serve warm with ice cream.
• Enjoy!