- Hey, I'm John Kanell
and today on Preppy Kitchen,
we're making an easy, delicious skillet cookie.
So let's get started.
To make this recipe, you only need a few ingredients.
All purpose flour, brown sugar,
granulated sugar, salt, butter,
vanilla, one egg, some baking soda
and, of course, chocolate chips.
So these are called skillet cookies
because we cook them in a skillet.
But if you don't have a cast iron one at home,
that's totally fine.
Any close to 10-inch skillet will work.
And if you don't have one of those,
you could use a cake pan as well,
even like a rectangular or a square baking pan
will work in this.
Super versatile and so easy.
First off, we're setting our oven to 350.
This recipe comes together right away
and there is no chill time.
You're also gonna wanna grab a 10-inch skillet.
I'm gonna give this some baking spray.
Just like a couple hits.
(spray hissing)
Grab a big bowl, pop a scale underneath.
It's the easiest way to measure your ingredients.
All right, now we're gonna add two cups
of all purpose flour.
That's 240 grams.
Cookies are delicious
but let's be honest, they're a little bit finicky,
you're sometimes worried oh, did I chill it too long?
Is it chilled not enough?
Is this gonna be spreading out?
Like (John humming).
It doesn't have to be hard
but I understand the frustration.
However, with the skillet cookie,
it just bakes in the skillet,
and it's supposed to be kind of gooey
and molten in the middle,
almost like a brownie or a blondie.
So it's just like the perfect thing
to enjoy by the spoonful,
beyond easy and if you top it with ice cream,
you're gonna be in heaven.
Half a teaspoon of salt
is gonna give us some contrast.
Half a teaspoon of baking soda.
This is gonna be the leavening agent.
Grab a whisk and we're just gonna whisk this up.
A lot of times, I'll sift the ingredients out
but this cookie is so foolproof and easy,
you don't need to.
We're gonna set that aside
and now you could use another bowl and a hand mixer
or a stand mixer with a paddle attachment.
I'm gonna add 10 tablespoons
of unsalted room temperature butter.
And by the way, room temperature means
that it's not gooey and falling apart like a puddle.
You can press in
and apply a little bit of pressure
and it leaves a dent.
You shouldn't be like (John grunting),
trying to get your finger in there.
You definitely wouldn't hear a knocking sound.
See, it does dents.
I'm actually gonna cream this up for just a second
'cause it is a cold day.
My butter needs a head start.
Now I'm gonna get half a cup of granulated sugar.
100 grams.
I'm gonna add that in.
And while that mixes,
I'm gonna measure out half a cup of brown sugar.
For the brown sugar,
just really pack it in.
We want 110 grams if you're measuring it with a scale.
Now because we packed it in,
I don't wanna throw this hockey puck of sugar in here,
I'm just gonna break it apart with my fingers.
And while I'm at it, why not scrape the bowl down just once?
For any recipe you make,
you want everything to be homogenous in your batter
so there's no like lump of like butter
'cause that would just melt into a pool
and while butter is delicious,
it can't bake up,
so you want everything to be nice and homogenous,
which is why we mix things up
and scrape the bowl down.
Okay, now we're gonna go to medium high and mix this
for three to four minutes
until it's really light and fluffy.
Now we're gonna crack one egg in here.
It should be room temperature.
Gonna drizzle in two teaspoons of a nice vanilla.
That's 10 mL.
Okay, my second to last scrape down.
This is our train wreck.
So we do wanna scrape it down
and make sure everything mixes together well.
And you wanna get things nice and smooth
before you add the flour in
because once you add the flour in,
you're mixing until just combined.
If you over mix that,
you'll get like a tough, dense, not tender situation.
(mixer whirring)
That's what you want.
See, it's the same throughout.
Okay, there's a couple little things you can do as a baker,
like measuring things out correctly,
not over mixing your batter,
using room temperature ingredients
that will make all the difference.
It'll take everything from being like,
I'm sure it tastes good
to oh my gosh, this is delicious.
All right, now we're gonna add the dry mixture in
and here we will mix until almost combined.
I'm also gonna measure out 3/4 of a cup
of semi-sweet chocolate chips
but you could use any chocolate chips that you love.
And yes, you can add nuts to this.
Add those in those.
This was almost combined.
Now we're just going to distribute the chocolate chips.
All right.
It's really just like 30 seconds of mixing.
Take a look in the bowl
and you should see evenly distributed
chocolate chips throughout.
No big chunks of chocolate-less cookie dough.
Grab that prepared skillet.
Now we're going to press our cookie dough
right into here.
Don't worry if it looks crazy like this.
That's how it should look.
This is why it's best to use your hands.
Good, clean hands.
Press your cookie dough into an even layer.
I like to make sure it's not too thin,
not too thick with like lumps and humps.
This looks nice.
It would look even better
with about two tablespoons of chocolate chip.
Grab a handful
and just sprinkle over the top.
This goes into the oven 350 for 22 to 25 minutes
or until the edge is browned
and the center can have a skewer coming out clean.
Then it's time for a finishing touch.
Out of the oven.
Oh my gosh, this smells so good.
You're gonna sprinkle on, if desired,
just a little bit of flaked sea salt
as some extra little dimension there.
What skillet cookie would be complete
without scoops of ice cream on top melting
and just dissolving
into that gooey, ooey chocolate chip cookie.
Break out some spoons and enjoy.
That is like molten cookie magic.
Topped with ice cream there couldn't be anything better.
I hope you get a chance to make this recipe
and if you like this video,
check out my cookie playlist.