Day 24 with Ezra Pound Cake
Oh my gosh, it’s Christmas Eve! And that means Rebecca from Ezra Pound Cake is here! Her site is filled with gorgeous photos of truly fabulous items for every and any time food is necessary. I’m so excited to have her here today to help close out this sweet series. :)
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Santa’s Chocolate Chip Skillet Cookie
Hey, everyone! I’m Rebecca Crump. My food blog is called “Ezra Pound Cake,” because I’m a writer (like Ezra Pound) who became a professional baker (that’s the “pound cake” part). Christmas Eve is one of my favorite days of the year, so I’m thrilled to get to share a recipe with you today. Thanks, Amy!
So, it’s Christmas Eve, and there’s a certain low-frequency buzz in the air, because OMG, SANTA IS COMING TONIGHT!
And that calls for a special cookie.
Here, we like to tempt Santa into staying just a little longer with Santa’s Chocolate Chip Skillet Cookie, a cookie that fills up a 10-inch skillet.
You start with a batch of chocolate chip cookie dough. (This one has slightly less butter and egg than most.) Then, instead of dropping tablespoons of dough onto baking sheets, you press all of it into the bottom of a 10-inch ovenproof skillet, and bake the cookie for about 45 minutes.
The smell of this cookie baking is one of the Top Five Smells in the Known Universe. Sweet and buttery and chocolaty. It’s a scent that’s right up there with freshly washed babies and sun-ripened summer strawberries.
People will come running.
But stay strong, and let the cookie cool in the pan. Once it’s ready, you’ll be able to turn it out onto a plate or cutting board, and slice it into as many rich, cakey, chocolate-filled wedges as you want.
Of course, Santa’s all about giving, so I’m sure he wouldn’t mind if you wanted to serve this cookie for your Christmas Eve dessert – especially with vanilla ice cream or ice-cold milk.
Something fun to make, break and nibble while you’re listening for those sleigh bells in the snow.
Merry Christmas! And to all, a sweet night!
Santa’s Chocolate Chip Skillet Cookie
Adapted from “Martha Stewart Living” (July 2002)
Serves 8
• 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)
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. 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.
4. Add egg and vanilla, mixing until they are fully incorporated.
5. Add flour mixture, and beat until just combined.
6. Stir in chocolate chips.
7. 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.
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Thanks Rebecca!
Check out the rest of Rebecca’s fabulous recipes here.
Take care.
♥amy
