Wouldn’t this dessert be perfect for a Valentine’s Day dinner with your sweetheart? It is so easy, it all comes together in one pan! And you can even mix it up ahead of time and bake it while you’re enjoying your candlelight dinner.
Daughter #2 recently gifted me with a cast iron skillet for my birthday. I’ve been enjoying it so much! But if ever there was a recipe that needed to be made in a cast iron skillet, this is it. It holds the perfect temperature for melting the butter and was the right surface for a non-stick cookie. Of course, you can use any oven proof skillet, or even a cake pan. But I highly recommend using a cast iron skillet if you have one. Even better is a mini skillet. Perfect for two! You will just have to mix it up in a separate bowl and refrigerate the rest to make a couple more mini portions later. Or, make the whole recipe to show your entire family how much you love them. Valentine’s Day is not just for sweethearts anymore! Enjoy this cookie warm, topped with ice cream and perhaps some fudge or caramel topping. The cookie is soft and warm and oh, my! Sinfully delicious! And on the odd chance that you have leftovers, just tightly wrap the cold skillet with cling wrap and it is just as good the next day. Just pop it in the oven for 5 minutes to warm it through.
Now…proceed! First, melt the butter, then remove it from the stove and allow to cool.
Like I said….so easy, using only one skillet!
- 10 Tablespoons unsalted butter
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1-3/4 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chunks
- Heat over to 350 degrees F.
- In an ironcast skillet or any ovenproof skillet, melt butter over medium-low heat and remove pan from stove. (If you choose to make this in a cake pan, melt butter in a skillet first, then pour into the cake pan.) Stir in sugar, brown sugar and vanilla. Set aside to cool, at least 5 minutes.
- Whisk egg into pan until blended.
- Add flour, baking soda and salt and whisk until well smooth.
- Quickly fold in the chocolate chunks and press dough into an even layer.
- Bake until surface is golden, but center is still soft, about 20-22 minutes.
Et cetera: This recipe was adapted from The Ladies Home Journal.