Monday, December 4, 2017

Perfect Brunch & Skillet Chocolate Chip Cookie Recipe

A special thanks to Le Creuset & Pampelonne for sponsoring today's post! As always all opinions are mine own. #LeCreusetLove #EnjoyPampelonne 
Over the weekend we made one of our favorite desserts for brunch: the Pizookie. If you're new to this sweet tooth delicacy, let me introduce you to a Pizookie.  A Pizookie is essentially an over-sized cookie baked directly in a skillet, then while still warm out of the oven, it’s topped with ice cream and immediately devoured. Absolutely brilliant, right?

It's the ultimate way to serve your favorite soft cookies and super easy to re-create at home. 

Here are a few tips to ensure your Chocolate Chip Pizookie turns out perfectly:

1. A quality cast iron skillet is key for this recipe. I have the Le Creuset's signature skillet from the newly released gorgeous Sugar Pink Matte Collection and love it. The helper handle on this skillet makes it so easy to control it when lifting and moving.

2. When melting the butter and sugars, it's important to thoroughly stir until the mixture is smooth and glossy (almost like caramel). 

3. It's important to chill in refrigerator for at least ten minutes before adding eggs. If not you run the risk of getting scrambled eggs. 

4. Don't be afraid to experiment with different types of chocolates and nuts to create your own unique pairing. 

5. As far as baking, the most important thing is that you don't over-bake it. Keep a close eye on the center and sides and that neither gets crispy. It's best to have the center a little soft than firm and crispy.
PIZOOKIE AKA SKILLET CHOCOLATE CHIP COOKIE

 INGREDIENTS
1 cup Butter
1 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 teaspoon Vanilla
2 1/4 cups Flour
1 teaspoon Baking Soda
½ teaspoon Salt
2/3 cup Milk Chocolate Chunks
2/3 cup Semi-sweet Chocolate Chips
Vanilla Bean Ice Cream

INSTRUCTIONS
1. Preheat oven to 325 degrees.
2. In a 10 inch cast iron skillet, melt butter over medium heat  and stir until it starts to bubble and is melted. 
3. Turn heat to low  then add both sugars and stir until smooth and glossy.
4. Chill for 10 minutes.
5. Remove from refrigerator and mix in eggs & vanilla and stir.
6. Stir in flour, salt, and baking soda.
7. Add in chocolate and mix well.
8. Bake at 325 degrees for 25-28 minutes.
9. Top with vanilla bean ice cream and eat up while it's warm!
Happy Baking!
 Are you ready to plan your next brunch? 
If so, don't forget to grab your Le Creuset and Pampelonne to bring your brunch to the next level!
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