Chocolate Chip Cookies in the Skilet
Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy! 14
or whole wheat flour, or half and half
chilled, 2 sticks
or 1 cup brown, 1 cup raw sugar
coconut, shredded (desiccated)
Preheat the oven to 350°F.
Grease a 12 by 2-inch oven-proof cast iron skillet with butter or coat with cooking spray.
In a large bowl, add the flour, baking powder, baking soda and salt, and whisk until well mixed. Set aside.
Add the butter and sugars in a mixing bowl with an electric mixer, beat until smooth and fluffy, 2 to 3 minutes.
Beat in the eggs one at a time until well blended.
Beat in the vanilla, dry ingredients and until just incorporated, 20 to 30 seconds.
Stir most of the chocolate chips and coconut flakes in the batter until well distributed, and leave some for topping.
Scrape the batter into the skillet and use your fingers to press the batter into the skillet in order to form an even layer.
Top with the reserved chocolate chips and the coconut flakes and gently press into the batter.
Bake until the cookie is golden brown around the edges, about 40 minutes.
Let cool on a wire rack in the skillet completely.
Slice and serve, and store at an air-tight container.