EXCELLENT!!! I made the baked chicken recipe for dinner. I cleaned my pan an made the cookie. I used milk chocolate chips. Oh so good!! Thax ladies and gentlemen. Hats off to ya.👏🏾👏🏾👏🏾👏🏾
This recipe is awesome. I like to add some chopped pecans and caramel bits, and use a 60/40 blend of Ghirardelli 60% chocolate chips/milk chocolate chips (I think this gets a similar bitter-sweet ratio to nestle's semi-sweet, but the taste is better). If you do a partial recipe for a different size skillet, make sure to only put in about 1/2 in of batter. My first try was way too thick- it mushroomed over the edges and never cooked in the middle. You can tone back the toffee flavor by just slightly browning the butter. My wife liked it a lot better like that. She also said to me "Isn't this just a blonde brownie with nuts and chocolate chips?". I've never had a blonde brownie, but after looking up some recipes for it, she's kind of right. But for me, the skillet cookie came first....so it will always be a skillet cookie.
I could eat half of that chocolate cookie in one setting and be looking for the other half later on. Chocolate is very important in my life and I love eating it in many forms too.
I'll tell you what... let's make these early on a Saturday morning and just finish them in a sitting. That would leave the whole rest of the weekend to sleep it off :)
My mom always substituted half the white flour with whole wheat flour and added a tablespoon of wheat germ. She did this to make the cookies more nutritious. I use it because I think it gives the cookies a nice, nutty flavor and tempers some of the sugar hit so you can eat more at once.
I've made this many times and 💘, but I have a friend allergic to chocolate so I substitute with pecan instead of chocolate and that quickly became the favorite.
I've been using the really flat & wide chocolate chips so that there is chocolate in each bite and I feel like that would really improve the presentation of a giant cookie having giant chocolate chips.
Okay, my husband said this can't be called a cookie. It is beyond a cookie. He was like OMG!!! this is amazing. And he DID eat it with a fork. Y'all, you have to make this thing, it's awesome!!!! I'm never making individual cookies again.
@@jkdurden I also have a 10 inch skillet. I made 3/4 of the recipe. I ended up using 1 whole egg and no yolk. I thought about mixing the whole egg and yolk, then weigh it, and use 3/4 of the weight, but I didn't have the patience for that. I just took the cookie out of the oven and it smells and looks amazing.
did you let the cast iron cool down before you put the cookie in? Did you try it with pre-warmed pan and cold? which came out better? Does a pre-warmed pan effect cooking time?
My mixture was more like toffee and it has been cooking for 20 mins and the top is still gooey and it has starting growing taller than the skillet.... :(
Im sure you can, but the end product will be much softer. because of the high sides of the dutch oven will hold moisture, the cookie will create steam, so while i'm sure it will be cooked through, i think there would be no structured/crispy edges or surface.
If you fill a (8 fluid oz standard) cup with chocolate chips it weighs about 6 dry ounces. In the video they recommend weighing the chocolate chips on a scale. Fluid ounces and cups are measures of volume. Dry ounces are a measure of weight. A cup of water weighs 8oz, but some things are more or less dense and weigh more or less when filling a cup. I prefer to measure by weight where practical, in ounces or the more unambiguous grams because I find it much easier (less to clean and less wasted food) and much more precise, but volume measurements like teaspoons, tablespoons, and cups are traditional.
American unite are just so crazy... I will have to experiment further with this recipe since already 1cup of flour can be 30g more or less, dependant on how packed it is... so useless to use volume units for things that do not have a fix volume... But I guess, being different no matter the cost is more important.
Not by weight. 8 oz liquid volume is 1 cup, but if you put a cup on the scale and weigh the chips, when the measuring cup is full it will weigh 6 ounces.
V. b no idea what that response means?? I use cast iron all the time- oven, on my grill, and on my range. It’s a great choice amongst my other pans when I want a great sear. If you have a position re: cast iron state it. Posting obtuse comments doesn’t help anyone that is trying learn and get information.
Better is subjective. Now having said that, cast iron is "better" in that it's cheap it's durable you can put it in the oven right under the broiler and you almost can't destroy it. It does require a bit of maintenance which is not for everybody. If you like heavy, it's better. I know this doesn't sound like the greatest endorsement for cast-iron, but I love mine. I love the way I cook a lot of stuff in it and I can cook just about anything in the cast iron and I have a good seasoning on mine which is nice to see the good seasoning develop over time and it is very non-stick, I can even cook eggs in it. Can I say that it's better than anything else? I don't know maybe, I do like the way it can get very hot and cook things that require that kind of high heat and searing, but you could do that another pans too.
i made this today. followed directions/ingredients EXACTLY. WOW. simply delicious
EXCELLENT!!! I made the baked chicken recipe for dinner. I cleaned my pan an made the cookie. I used milk chocolate chips. Oh so good!! Thax ladies and gentlemen. Hats off to ya.👏🏾👏🏾👏🏾👏🏾
This recipe is awesome. I like to add some chopped pecans and caramel bits, and use a 60/40 blend of Ghirardelli 60% chocolate chips/milk chocolate chips (I think this gets a similar bitter-sweet ratio to nestle's semi-sweet, but the taste is better).
If you do a partial recipe for a different size skillet, make sure to only put in about 1/2 in of batter. My first try was way too thick- it mushroomed over the edges and never cooked in the middle.
You can tone back the toffee flavor by just slightly browning the butter. My wife liked it a lot better like that. She also said to me "Isn't this just a blonde brownie with nuts and chocolate chips?". I've never had a blonde brownie, but after looking up some recipes for it, she's kind of right. But for me, the skillet cookie came first....so it will always be a skillet cookie.
I could eat half of that chocolate cookie in one setting and be looking for the other half later on. Chocolate is very important in my life and I love eating it in many forms too.
I'll tell you what... let's make these early on a Saturday morning and just finish them in a sitting.
That would leave the whole rest of the weekend to sleep it off
:)
made this exactly as directions ..the best cookie ever...
That cookie looks amazing, a sculpture and Mona isa in 1!!
Love everything ATK. Thank you all for your foolproof recipes.
This is a great cookie! Grandkids love it
I made this for Mother's Day and my partner was incredibly pleased. You folks never let me down and my subscritos well worth every penny!
My mom always substituted half the white flour with whole wheat flour and added a tablespoon of wheat germ. She did this to make the cookies more nutritious. I use it because I think it gives the cookies a nice, nutty flavor and tempers some of the sugar hit so you can eat more at once.
Thank you for your beautiful delicious recipe yum 😋
Turned out great for us!!!💕👏🏻 HIGHLY RECOMMEND!⭐️⭐️⭐️⭐️⭐️
Easy to make and very very good
I've made this many times and 💘, but I have a friend allergic to chocolate so I substitute with pecan instead of chocolate and that quickly became the favorite.
serve it hot out of the oven with a big scoop of vanilla ice cream melting all over it (and a little chocolate syrup)... heaven...
GURGKE GURGLE GURGLE - GUZZ GUZZ GUZZLE
Love these videos and great cookie recipes. Thanks for your talent and information
I've been using the really flat & wide chocolate chips so that there is chocolate in each bite and I feel like that would really improve the presentation of a giant cookie having giant chocolate chips.
Okay, my husband said this can't be called a cookie. It is beyond a cookie. He was like OMG!!! this is amazing. And he DID eat it with a fork. Y'all, you have to make this thing, it's awesome!!!! I'm never making individual cookies again.
Baking this today for 4th of July!
Yeah you are right what's better than a chocolate chip cookie and I love your method for it Love you America's test kitchen👏👏😍😍😉
This looks so good - but also I love Ashley's hair, I wish I could keep my curls looking that good :)
GONNA TRY THIS AND TRY THIS FOR OATMEAL COOKIES
Making this for the first time, now the hard part, waiting 30 minutes
I make Chocolate Chip Cookie pie and it's delicious, too!
Darn I'm making this recipe now but I don't have a 12-inch Skillet I have a 10-inch Skillet and it's really up to the brim
Don’t fill it up. Just make it right for a 10”er and maybe add the rest to a smaller cast iron pan? Say an 8-9”er? Just a thought..
I made the cookie in a 9x13 Pyrex dish: it fit perfectly.
@@CDawg Thank you! I also have a 10" skillet and a 14" skillet.
@@jkdurden I also have a 10 inch skillet. I made 3/4 of the recipe. I ended up using 1 whole egg and no yolk. I thought about mixing the whole egg and yolk, then weigh it, and use 3/4 of the weight, but I didn't have the patience for that. I just took the cookie out of the oven and it smells and looks amazing.
Thank you for sharing this! 💗
The only thing I would change is the chocolate chips for chopped semisweet and milk chocolate, maybe toasted pecans too
So good if you add 6oz of walnuts also.
Similar to Bon Appetite's browned butter toffee chocolate chip cookies. Yum!
Me: [pulls up video]
Bridget: huge chocolate chip cookie
My dad and I: FUCKIN-A BRIDGET, YOU KNOW WHATS UP
That looks so good!
What was the temperature of the pan when the mix went in?
did you let the cast iron cool down before you put the cookie in? Did you try it with pre-warmed pan and cold? which came out better? Does a pre-warmed pan effect cooking time?
The skillet has cooled down by the time they put the cookie dough in.
my 8" skillet stays warm for awhile. I have to preheat it before making cornbread or it sticks and comes out doughy
This looks amazing!!!
太好了！
這是我最愛的餅乾之一！
12 tbsp = 170g why anyone would measure butter by volume i do not know
I love it. What about caramel cake
So is it 9 Tblsp unsalted butter plus 3 extra Tblsp of butter , total 12 Tblsp ???
12 tbsp total.
My mixture was more like toffee and it has been cooking for 20 mins and the top is still gooey and it has starting growing taller than the skillet.... :(
My QUEENS😍
They don’t call it the “Chain restaurant skillet cookie topped with ice cream”
If I don't have a cast iron skillet, could I use a Dutch oven?
Or a cake pan. This is really just chocolate chip bars.
Im sure you can, but the end product will be much softer. because of the high sides of the dutch oven will hold moisture, the cookie will create steam, so while i'm sure it will be cooked through, i think there would be no structured/crispy edges or surface.
Perfect for lazy people. I'm definitely going to try it.
ينقص هذه القناة ترجمة المقادير
I made this and my top was burnt and the inside was still wert dough
nice perm bro
1:25 what is a "didder" spoon?
dinner spoon bahahah
4:34 minutes "1 cup 6oz of chocolate chips". I thought 1 cup was 8oz?
If you fill a (8 fluid oz standard) cup with chocolate chips it weighs about 6 dry ounces. In the video they recommend weighing the chocolate chips on a scale. Fluid ounces and cups are measures of volume. Dry ounces are a measure of weight. A cup of water weighs 8oz, but some things are more or less dense and weigh more or less when filling a cup. I prefer to measure by weight where practical, in ounces or the more unambiguous grams because I find it much easier (less to clean and less wasted food) and much more precise, but volume measurements like teaspoons, tablespoons, and cups are traditional.
American unite are just so crazy...
I will have to experiment further with this recipe since already 1cup of flour can be 30g more or less, dependant on how packed it is...
so useless to use volume units for things that do not have a fix volume...
But I guess, being different no matter the cost is more important.
Not by weight. 8 oz liquid volume is 1 cup, but if you put a cup on the scale and weigh the chips, when the measuring cup is full it will weigh 6 ounces.
Thumbs down for sending people to go get a recipe only to find you have to pay for a subscription and take my email. Get a life
I'm not crazy about that either. But they do give the full recipe with amounts on the video. I just wrote it down.
How does she look 41 and sound 14
Made this - was not a fan of the browned butter
I agree. I tried regular cookies with browned butter, didn't like them any better. I think I'll try this recipe with just melted butter. And add nuts.
The Browned butter is actually the milk solids burning
Not burning, literally "browning", caused by the maillard reaction, just the same as meat browns.
Nice commercial for cast iron, but you have yet to convince me it's better for anything.
mad thumbs cast iron is fantastic as is carbon steel.
Do your own research
V. b no idea what that response means?? I use cast iron all the time- oven, on my grill, and on my range. It’s a great choice amongst my other pans when I want a great sear. If you have a position re: cast iron state it. Posting obtuse comments doesn’t help anyone that is trying learn and get information.
Better is subjective. Now having said that, cast iron is "better" in that it's cheap it's durable you can put it in the oven right under the broiler and you almost can't destroy it. It does require a bit of maintenance which is not for everybody.
If you like heavy, it's better.
I know this doesn't sound like the greatest endorsement for cast-iron, but I love mine. I love the way I cook a lot of stuff in it and I can cook just about anything in the cast iron and I have a good seasoning on mine which is nice to see the good seasoning develop over time and it is very non-stick, I can even cook eggs in it.
Can I say that it's better than anything else? I don't know maybe, I do like the way it can get very hot and cook things that require that kind of high heat and searing, but you could do that another pans too.