One of the things I love about fall is the permission it gives me to bake all the yummy things. Breads, muffins, cookies, cakes…somehow the cooler weather makes me want to hunker down and stuff my face. Anybody?
The trouble is that this also affects my waistline. And my self-control. So, I try to limit our intake. My goal this year is to bake one dessert a week (at the most) on the weekend for us to enjoy as a family. This makes Saturday night special and on Sunday we can enjoy the leftovers. Plus, it allows me to try out new recipes like this one.
I took this to a friend’s house one evening a few weeks ago. It wasn’t warm by the time we ate it, but still delicious, and the next week I made another variation of the same idea. You definitely want to serve this warm, with vanilla ice cream, and a glass of milk.
Deep-Dish Skillet Cookie
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup salted butter, softened
1 large egg
3 T milk
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups semisweet chocolate chips, divided
Preheat oven to 325. Lightly coat a 10-inch iron cast skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with an electric mixer at medium speed until light and fluffy. Add egg, milk and vanilla, beating until blended.
Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually beating at low speed until combined.
Add 1 cup of the chocolate chips; beat until combined.
Spread mixture evenly in prepared skillet. Top with remaining 1/2 cup chocolate chips.
Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges.
Mississippi Mud Variation (pictured)
Increase milk to 5 Tablespoons. Prepare recipe as directed, whisking 3 tablespoons unsweetened cocoa into flour mixture in Step 2 and topping cookie with 1/4 cup miniature marshmallows during the last 30 minutes of baking in step 5.
source: Southern Living, September 2016