I’m writing this on exactly 3.287 hours of sleep and to be honest that makes me very grumpy. I’m not the kind of person who does well on very little quantities of sleep. 3.287 hours of sleep isn’t exactly an auspicious start to the day in my book.
In fact, it was shaping up to be a rather unproductive and lame kind of day. But then… I was browsing aimlessly on Instagram, basically because I had no energy to do anything else, and I saw this. (Hatchery, you are totally my people!) Clearly this was the solution to all of the day’s problems.
I know I should’ve made this in miniature. But I couldn’t. I didn’t. (The lack of sleep made me do it.)
But, as my brother said, “Joy is a cookie the size larger than your head.”
He’s very quotable isn’t he?
What can I say, I’m just not the kind of person who can smother joy… especially in giant cookie form. Plus, today is apparently National Chocolate Chip Cookie Day. So what could I do, really, I ask you?
This totally happened:
So. Let’s talk cookie.
Too much butter.
Too much sugar.
Too much chocolate.
Melty, chewy, gooey.
Excellent topped with vanilla bean ice cream. Melty vanilla bean ice cream. See?
Clearly, I’m not especially articulate today. (I also blame this on the lack of sleep.)
Fortunately, this cookie preeetty much speaks for itself. So I think we can skip any further does-not-do-this-chocolate-y-monster-cookie-of-awesomeness-justice type descriptions and get right to the recipe. We’ll talk more another day after I’ve slept. Meanwhile, enjoy this cookie larger then your head. I’m sure it will fix most any problem your having today too.
Deep Dish Skillet Chocolate Chip Cookie– Adapted from Hatchery. (I love you guys!)
- 12 tablespoons unsalted butter (thats 1 and 1/2 sticks)
- 1 cup sugar
- 3/4 cup lightly packed dark brown sugar
- 2 eggs
- 2 and 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch (optional, but will help cookie retain thickness)
- 1/2 cup semi sweet chocolate chips
- 1 cup semi sweet chocolate chunks
- 1 cup walnuts or pecans (optional)
1. Preheat the oven to 350* and line a large cast iron skillet with a large piece of parchment paper, set aside. Using a large stand mixer or hand mixer cream together butter and sugar on low speed. Add eggs and mix until fully incorporated.
2. Add flour, baking soda, sea salt, vanilla, maple syrup, and cornstarch (if desired) to the bowl. Be sure to sprinkle both the baking soda and corn starch around the bowl rather then dumping in one place to ensure even distribution after mixing. Mix until a thick dough is formed.
3. Stir in chocolate chips, chocolate chunks, and nuts (if desired), by hand using a sturdy spoon. This will prevent the chocolate chunks from breaking up too much.
4. Transfer the dough to the parchment paper lined skillet. Use your hands or the back of the spoon to push down the dough. The entire bottom of the skillet should be lined with a thin, relatively even layer of dough when you are done. Bake at 350* on the upper center rack for 25-30 minutes. Twenty five minutes will yield a cookie that is pretty soft in the center. Thirty minutes will yield a cookie with crisper edges but still with a soft center.
5. After baking allow the cookie to cool in the skillet for 20 to 30 minutes before cutting. This will give you even, smooth cuts. (But if you can’t wait it’s pretty darn awesome hot and messy too.)