I know, skillet cookies are so two years ago – like back from the days of cakes in jars – but can you hold that against them? It’s awesome that instead of the usual drop-and-bake you can press the dough into a skillet, bake it and cut wedges of cookie that a gaggle of little boys over to play are guaranteed to go gaga over. Or if you’re going for something fancier, top it (while it’s still warm, natch) with a scoop of ice cream (peppermint, in this case). And it’s one of those things to pull out of your back pocket when you have less than half an hour to pull something fancy-ish together, and it totally counts as a birthday cake.
And in a month, if you need something super stellar for Santa, this is it.
But wait! It gets better. I’ve further streamlined the process by blitzing the dough together in – get this! – the food processor. My friend Aimee tweeted about making cookies and not being organized, like months ago, and it somehow struck a chord with me. Turns out she’s right – dough in the food processor is totally boss. And here I would have made it in a plain old bowl, stirred it with a plain old spatula, then baked it on a plain old sheet.
You process the butter, sugar, eggs and vanilla until it’s pale and light, then add the flour, baking soda and salt, then the chocolate chips – and if they get knocked around and broken up from the blade, all the better. Nothing wrong with spreading the love a little further.
I ditched the honey in the original recipe in place of sugar because I wanted a more dense than cakey cookie – any liquid will produce a cakier texture – and if you like, a shake of oat bran adds a fibre boost and an oaty, slightly tweedy texture that I love.
Because the dough is so buttery, there isn’t much risk of overworking it – I must say I’ve been pushing the envelope with my food processor lately. Blitzing bananas, sugar, eggs and oil to a smooth puree, then pulsing in the dry ingredients for almost instant banana bread batter. And now this! It’s a great one-bowl technique for mixing up plain old cookie batter, or press the dough into a skillet and bake it. (If there’s some leftover, bake yourself a few cookies.)
Even with all the fancy decorated cookies out there, I gravitate toward thick, chewy chocolate chip cookies every time. And if I can eat a warm wedge topped with ice cream, all the better.
This is part of a series in which I play with small kitchen electronics and write about them, and each week London Drugs is giving away either a kitchen toy or a gift card to buy one – they really do have a great selection, and I love that you can pop in and avoid the mayhem of a mall but still buy something stellar, like a KitchenAid mixer or a super funky waffle iron. Or a food processor – totally a valid Christmas gift for anyone who likes to eat.