Comments on: one-pan dark chocolate chunk skillet cookie

By: Jaime {sophistimom}

Jaime {sophistimom} — Fri, 10 May 2013 16:30:11 +0000

Hahaha! Thank you so much, Jo-Anne!

By: Jo-Anne Pfoh

Jo-Anne Pfoh — Fri, 10 May 2013 15:46:19 +0000

OMG this recipe should be outlawed I am so in love with this I just printed it out and will be trying it tonight. Love it. my waistline hates you right now.. awesome! pinning and tweeting link cuz if I’m going down I am taking as many as I can with me

By: Jaime {sophistimom}

Jaime {sophistimom} — Thu, 09 May 2013 15:28:48 +0000

Hi, Nancy B.—Yes, you can use a different pan, but instead of melting the butter on the stovetop, melt it in the baking pan in the preheating oven for about 5 minutes, or until fully melted. Then pull it out, mix in the ingredients as instructed, and return the pan to the oven. Thanks for asking!!

By: Nancy B.

Nancy B. — Thu, 09 May 2013 15:08:02 +0000

I’d like to make this but I don’t have a cast iron skillet. Can I use an 8×8 pan? (Pyrex or baking pan)?

By: Jaime {sophistimom}

Jaime {sophistimom} — Fri, 26 Apr 2013 01:10:09 +0000

TOTALLY, Lindsey!! I’d say using coconut oil probably cancels out all the calories too. I’ll have to try that myself.

By: Lindsey Mattson

Lindsey Mattson — Fri, 26 Apr 2013 01:00:07 +0000

Thank you for the AMAZING treat! We have made this 3 times and enjoy it every time. This time I substituted coconut oil for the butter – it’s healthy then, right?!?

By: Jaime {sophistimom}

Jaime {sophistimom} — Fri, 19 Apr 2013 00:30:35 +0000

Annie—Hahahaha!! I’m glad it made your week better, Annie!

By: Annie

Annie — Thu, 18 Apr 2013 15:17:29 +0000

I made this over the weekend and it’s the best thing that has happened to me in the last week!

By: Dark Chocolate Chip Skillet Cookie | The Dabble

Dark Chocolate Chip Skillet Cookie | The Dabble — Thu, 18 Apr 2013 15:15:31 +0000

[...] Chocolate Chip Skillet Cookie from Sophistimom Serves 4 to 6 [print_link] Ingredients: 1 stick (8 tbsp) unsalted butter 1/2 cup sugar 1/2 cup [...]

By: Jaime {sophistimom}

Jaime {sophistimom} — Mon, 15 Apr 2013 01:38:19 +0000

Hi, Kendra—Thank you for asking. That’s actually a really good question. Any kind of chocolate with milk in it tends to burn at high temperatures. I like to bake them at 325ºF instead of 350ºF to keep the milk solids in them from scorching. And if you’re undecided on which white chocolate to get, I recommend using Baker’s White Chocolate squares instead of the white chocolate chips from those two brands. As much as I love the chocolate from Guittard and Ghirardelli, they will often use hydrogenated oil in their white chocolate (or they were, last time I read their labels), and they also seem to put a lot of emulsifier in their white chocolate chips, which tends to make them very chalky tasting when you add them to baked goods. Baker’s, on the other hand, does not use hydrogenated oil, and uses less emulsifier, so if you chop it into chunks and add it to the cookie, you’ll probably get something a little meltier. Baker’s also uses real vanilla. You can usually buy a box of 6 squares for under 3 dollars at Super Target and Walmart. Good luck, and thank you for your question! It sounds like it will be really delicious!