|Skillet Chocolate Chip Cookie|
It takes all kinds to make the world go around. You aren’t the loudest or the have-to-be-in-front or the look-at-me kind of guy. You don’t settle with what you have or what you have accomplished – you still want to be better, to work harder, and to learn more about leadership, failure, and grit. You have found your voice – you have developed your groove – but I’m pretty confident that that’s not enough and the best is yet to come.
Happy birthday (yesterday) David!!
To celebrate this special day, the kids and I had fun finding an excuse to buy a cast iron skillet, trick you by cooking a frittata in the skillet the night before, and then this giant cookie (a slight variation on Ree Drummond’s versionand ingredients pretty close to the original Toll House cookie recipe on the bag – it’s the 2 sticks of butter which puts it over the edge for me).
- 2 sticks butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- Ice cream, such as Blue Bell vanilla, for serving
- Hot fudge, for serving
- Canned whipped cream, for serving
- Maraschino cherries, for serving
Preheat the oven to 350 degrees F.
Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semi-sweet chocolate chips.
Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.