For the past two weekends, my parents’ house has turned into an art gallery, because my mother is a member of the West End Studio Tour (this is also why the posts this week aren’t particularly complicated — hard to bake up a storm when your house is an art gallery).
Because Gren is the expert watchdog that he is (he barks at everything), it behove us to remove him from the house for the duration of the show. That’s four days of being gone from 10AM to 5PM. You can definitely overstay your welcome if you camp out at someone’s house for that long … with your dog. Accordingly, when we ended up at the Pie’s parents’ house for the second time, we brought baked goods.
The Pie had found a recipe for a giant chocolate chip cookie baked in a cast iron skillet in the most recent issue of Martha Stewart’s Every Day Food and he thought we should give it a try. This time around I followed the recipe but I definitely plan to play around with this easy dish in the future. We brought our skillet and ingredients with us, to further ingratiate ourselves with our hosts.
Start by preheating your oven to 350°F and buttering the interior of a 10″ cast iron skillet. The one I used was probably 8 or 9 inches so my cookie ended up a bit thicker and had to cook for a bit longer. Just keep that in mind. In a large bowl, with a wooden spoon, mix together 6 tablespoons room temperature butter with 1/3 cup packed brown sugar and 1/2 cup granulated sugar, until the butter is thoroughly mixed through the sugar.
Crack in 1 egg and 2 teaspoons vanilla extract and give that a good stir.
Stir in as well 1 cup all purpose flour and 1/2 teaspoon baking soda.
When that’s fully combined you can stir in 1 cup semisweet chocolate chips. These ones were actually a little bit blue in hue — that’s not just the lighting. I may have added a cup and a half. I like my chocolate chips.
Smooth your dough into the bottom of the skillet and bake for 18-20 minutes, until the cookie is just set in the centre and golden-brown on the edges.
Let it sit for 5 minutes before serving.
Alternately, cut it into wedges before it cools and reheat it later.
We served ours with ice cream and it was delightfully chewy. Bribe successful!