It’s no secret that we love chocolate chip cookies. But why make individual cookies when you can bake one big cookie? We wanted to craft a recipe that would bake perfectly as one giant cookie. While it may be possible to bake these massive cookies in a pie pan, I couldn’t resist pulling out the cast iron skillet for that great rustic look. What’s better, is because of this method of baking, you end up with a nice little crater in the cookie that just begs for a scoop of ice cream.
Unlike the thinner cookie counterpart, we didn’t have to worry quite as much about how the cookie would hold up on its own. We could make the chip nice and chewy, and there wasn’t a need to refrigerate the dough overnight. We also wanted to give it with a nutty flavor without actually adding nuts. The solution, of course, was to brown the butter first. From there, we relied once more on a bar of chocolate chopped ourselves. Without all the scooping, it was easy and quick enough to assemble all of the ingredients. Keep reading below for this great recipe…To View Recipe Click Here
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