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DEEP-DISH CHOCOLATE CHIP COOKIE

 
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Amarante




 
 
 


Post  Thu, Dec 01 2016, 1:07 pm
The cookie in a skillet is a popular dessert at some family restaurants. This was delicious and super easy to make.

DEEP-DISH CHOCOLATE CHIP COOKIE

Excerpt From: Editors of Southern Living Magazine - Southern Living 2016 Annual Recipes: Every Single Recipe From 2016

SERVES 8 to 10 ACTIVE 15 min. TOTAL 1 hour, 20 min.

1 cup packed light brown sugar
½ cup granulated sugar
½ cup (4 oz.) salted butter, softened
1 large egg
3 Tbsp. whole milk
1½ tsp. vanilla extract
2 cups (about 9 oz.) all-purpose flour
1 tsp. baking soda
¼ tsp. table salt
1½ cups semisweet chocolate chips, divided
Vanilla ice cream

1. Preheat oven to 325°F. Lightly coat a 10-inch cast-iron skillet with cooking spray. Beat brown sugar, granulated sugar, and butter with a heavy-duty electric stand mixer at medium speed until light and fluffy. Add egg, milk, and vanilla, beating until blended.

2. Whisk together flour, baking soda, and salt in a bowl. Add to butter mixture gradually, beating at low speed until combined.

3. Add 1 cup of the chocolate chips; beat until combined.

4. Spread mixture evenly in prepared skillet. Top with remaining ½ cup chocolate chips.

5. Bake in preheated oven until golden and set, about 50 minutes. Let stand 15 minutes; cut into wedges. Serve with vanilla ice cream.
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leilatov1




 
 
 


Post  Wed, Sep 11 2019, 6:52 am
Anyone tried to make this (parev obviously) for Friday night dessert?
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Amarante




 
 
 


Post  Wed, Sep 11 2019, 9:18 am
Per my review when I posted, I made it but not specifically for that occasion.

Is your question specifically whether you can use margarine instead of butter. Margarine can be used as a substitute for butter because it has the same melting point more or less as butter so it will provide you with the same result more or less. You can't sub oil as that will produce a completely different end product in terms of texture.

Margarine doesn't have the same wonderful taste as butter of course but some of the margarines have more of a butter taste than others so I would definitely use one of those. If you top with a good parve ice cream no one will complain.
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imanonymous




 
 
 


Post  Wed, Sep 11 2019, 10:26 pm
I believe I used this recipe or a similar one; came out absolutely delicious!
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tichellady




 
 
 


Post  Wed, Sep 11 2019, 10:46 pm
Do you think this could work for shabbat lunch?
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imanonymous




 
 
 


Post  Wed, Sep 11 2019, 10:56 pm
tichellady wrote:
Do you think this could work for shabbat lunch?


I think so.
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challahchallah




 
 
 


Post  Thu, Sep 12 2019, 12:16 am
Do you preheat the skillet or start it off cold?
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Amarante




 
 
 


Post  Thu, Sep 12 2019, 1:37 am
You do not heat the skillet. Recipe would indicate whether a pan is to be preheated. Ovens are preheated. Smile

I would not make for lunch as the deliciousness of the dish is best when it is warm and not hardened overnight. Cookies are a better choice to be eaten the next day.
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chanchy123




 
 
 


Post  Thu, Sep 12 2019, 4:56 am
I make a choc. chip pie, which is very similar.
I bake it in a graham cracker crust. I either serve it cold or heat it up on the plata.

1 cup oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 c flour
1 tsp b. powder
1 tsp. b. soda
1 tsp. vanilla
1 c. choc. chips.
1 graham cracker crust

Combine oil and sugars (best to use mixer, I usually just use a regular bowl and spoon), add eggs mix well.
Add vanilla (vanilla sugar is fine) b. power, b. soda (yes you can use two tsp of either if you don't have both) - mix well add choc. chips.
Bake for 25-30 minutes.
You can add a ganache topping to make this fancier.
It comes out more like blondies/brownies than a bar cookie texture.
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