April 21, 2016


My sister and I have literally been in the kitchen all day. This is what we choose to do on our days off. ;) For some odd reason, I have had such a huge appetite today. We had Sweet Potato tacos for lunch and after lunch my sister put one of her cast iron skillets to use and made us a quick 35 minute treat!

Looks good right? We found this recipe in Martha Stewart's May 2016 issue and it was better than any Pazookie cookie, thingy I've ever tried! Here's the recipe, now go give it a try!

Active Time: 10 min.
Total Time: 35 min.
Serves: 10 to 12

6 Tablespoons of unsalted butter, room temperature.
3/4 cup of packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/2 cups (10 ounces) semisweet chocolate chips (or in our case Nestle Toll House Chocolate Chips)

1. Preheat oven to 350 degrees. In a large bowl, mix butter and sugar with a wooden spoon. Stir in egg and vanilla, then flour, cocoa, baking soda, and salt. Stir in chips.

2. Transfer batter to a 10-inch ovenproof nonstick skillet (our favorite skillets are Lodge skillets, they can be found at World Market, Amazon, Etc.); smooth top. Bake until you set in center and pulling away from sides, 20-22 minutes. Let cool 10 minutes; loosen edges. Turn out onto a wire wrack. Ready to serve!

*Add on some Maldon sea salt flakes on top of it while it cools to add extra flavor.*

Hope you guys enjoy!

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