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fueled friday: chocolate chip skillet cookie

F U E L E D F R I D A Y this week is about treating 'yo self and the recipe is from our good friend, Michelle Battista and Ned Ludd, the American craft kitchen located in Portland, Oregon.

Michelle is a dedicated 'foodie', Creative Contributor to rabbit, Creator of Small Suppers, Owner of Stockpot Collective, 1/2 Owner of Ned Ludd  &  Elder Hall  in Portland, Oregon.


Sometimes messing with a classic is a risky move, but we’re pretty confident that our take on the beloved chocolate chip cookie will please even the pickiest chocolate chip lover. It’s not any harder to prep and bake than a regular chocolate chip cookie. And we’ll dare to say this skillet version is more fun to eat, especially when shared. Just don’t say we didn’t warn you if there’s stiff competition for the last chocolate-y bite.


Ned Ludd's Super Secret, Almost Famous Chocolate Chip Skillet Cookie

Makes one 10-inch cookie* 

1 cup plus 2 tbsp all-purpose flour

½ tsp baking soda

1 stick unsalted butter, at room temperature

½ cup white sugar

½ cup dark brown sugar

1 large egg

¼ tsp salt

1½ tsp vanilla extract

1 cup 75-percent-cacao dark chocolate wafers** 

Flake salt for finishing

10-inch cast-iron skillet 

MAKE THE DOUGH: Preheat the oven to 375 degrees. In a bowl whisk together flour and baking soda, and set aside. In a standing mixer fitted with a paddle attachment, beat butter and sugar on medium speed until well combined, about 3 minutes. Scrape down the sides of the bowl, add the egg, salt, and vanilla extract, and continue beating until combined. Add flour-soda combo and mix until just incorporated. Using a spatula, fold in chocolate wafers.  

BAKE THE COOKIE: Flatten the dough inside a 10-inch skillet. Bake for around 30 minutes, or until the center is just set. To simulate Ned Ludd’s blackened, bitter crust, turn the broiler on and cook a minute or two longer, taking care not to burn the top completely. Remove from oven and sprinkle with flake salt. Serve with a small glass of milk, or pour milk right over the top while the cookie’s still hot and watch it sizzle.  

*Cookie dough recipe adapted from Joy of Cooking

**Larger and flatter than chocolate chips, high- quality chocolate wafers or “pistoles” (try Valrhona or Guittard brands) yield a velvety, “meltier” texture when baked. Wafers can be found at World Foods, Sheridan Fruit Company, and some supermarkets. 

***DISCLAIMER : This cookie stays piping hot in the cast iron so let it cool and pour the cold milk over it or you will burn the crap out of your mouth. Trust me we've all done it to ourselves at least twice.

(Original recipe here.)



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