Stovetop Skillet Chocolate Chip CookiesBy Marge Perry & David Bonom
Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes them just about a perfect chocolate chip cookie!
- Yield: 2 dozen cookies
- Course: Dessert
All you need for this recipe and more...
Ayesha Curry - Clearance
Hard Anodized 12-Inch Nonstick Deep Frying Pan with Helper Handle
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup + 4 teaspoons unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Combine the flour, baking soda and salt in a bowl. Combine the sugars in the bowl of and electric mixer and beat with the paddle on medium speed until well mixed. Add 1/2 cup of the butter and beat on high until light and fluffy. Scrape down the sides of the bowl then beat in the egg and vanilla extract, 1 minute. Reduce the mixer speed to low and add the flour and chocolate chips and mix until just combined. Chill 15 minutes.
- Divide the dough into 24 slightly rounded tablespoon portions and form each into a ball. Melt 1 teaspoon of the remaining butter in a 14-inch nonstick skillet over medium-low heat. Add 6 dough balls and flatten each slightly with a spatula. Cover the skillet with aluminum foil and cook until browned on the bottom then carefully turn the cookies (they will be delicate) and cook 3 minutes longer. Transfer cookies to a wire rack and allow to cool. Remove the skillet from the heat and wipe clean with a paper towel. Return to the heat and repeat with remaining butter and dough being sure to wipe out skillet between each batch.