Chocolate Chip Skillet Cookie

With Bourbon Vanilla Gelato

It’s a huge cookie, in a skillet topped with vanilla bean gelato… what’s not to love? PS… saving any “leftovers” and reheating the next day is a must! Chocolate for breakfast anyone?

I will be sharing in the coming weeks the step-by-step process on how this meal is made! Follow me and keep an eye on my Instagram Story!

Chocolate Chip Skillet Cookie eith Bourbon Vanilla Bean Gelato

• prep time: 15 mins.
• cook time: 25 mins
• total time: ~10 mins

Servings: Dessert for 4-6

Ingredients:

• 1 cup butter
• 1 cup brown sugar
• ½ cup conventional sugar
• 2 Free Range eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1.5 cups chocolate chunks (pounded into small pieces)
• 1 container of Fiasco Madagascar Bourbon Vanilla Bean Gelato

Instructions:

1. Heat a cast-iron skillet over medium heat and add butter, stirring until it begins to bubble and has melted with no chunks
2. Turn down heat to low and add brown and conventional sugar, stirring until well mixed
3. Continue stirring until the mixture becomes smooth yet glossy
4. Chill for 10-15 minutes in the refrigerator to remove the temperature from the heat
5. Add eggs and vanilla and stir until well combined
6. Add flour, baking soda and salt, mixing well
7. Add chocolate chunks to mixture and stir well
8. Flatten mixture in the skillet so it is one (somewhat even) large cookie layer
9. Bake at 325F for 25-30 minutes until edges are browned and the dough is fully cooked (I like to leave mine a little gooey in the middle and crunchy on the outside… best of both worlds!)
10. Top with gelato and enjoy this warm humongous cookie!

Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.