Here in Nashville, there’s a certain low-frequency buzz. And if you’re quiet and listen very hard, you’ll hear the sounds that make up that buzz – the electronic bleeps of grocery cash registers ringing up hot chocolate and popcorn, the rumble of salt trucks and the fervently whispered prayers of thousands of kids (and their teachers) – because, OMG, SNOW IS IN THE FORECAST.
Four inches. This Friday.
To many of you, that’s nothing. A dusting. A joke. But here? Any accumulation is cause for celebration. And an excellent excuse for making a chocolate chip cookie bigger than your head. Something fun to bake, break and nibble while you watch the big flakes fall.
You start with a batch of chocolate chip cookie dough. (The one given has slightly less butter and egg than most.) Then, instead of dropping tablespoons of the dough onto baking sheets, you press all of the cookie dough into the bottom of a 10-inch ovenproof skillet and bake it for about 45 minutes.
Once the cookie has cooled, you’ll be able to invert it onto a plate or cutting board, and divide it into rich, cakey, chocolate-filled wedges. Just don’t forget the milk or a serious scoop of vanilla ice cream. And maybe some caramel sauce.
And remember, it’s not the size of the snow. It’s how much fun you have with your flakes.
Here’s to the Blizzard of 2010!
Snow-Day Skillet Cookie
Adapted from “Martha Stewart Living” (July 2002)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes.
- Add egg and vanilla, mixing until they are fully incorporated.
- Add flour mixture, and beat until just combined.
- Stir in chocolate chips.
- Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of ice cream or a large glass of milk.