The One Pot Cookbook: Super Easy Recipes for One and Done Meals by SAVOUR PRESS

Author:SAVOUR PRESS [Press, Savour]
Language: eng
Format: epub
Publisher: Savour Press
Published: 2019-01-29T08:00:00+00:00

Brunch and snacks

Chocolate Chip Cookie Cake with Butterscotch Chips

Treat yourself with this chewy and decadent chocolate chip cookie. Don’t think it as a difficult task; just pile the dough into the cast iron skillet. Bake it longer if you want a crispy cookie, or shorter if you want it a bit softer.

Servings: 8

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon baking soda

2 teaspoons cornstarch

1 cup unsalted butter

1/2 cup granulated sugar

1 1/2 cups packed brown sugar

3 large egg yolks

1 tablespoon pure vanilla extract

1 cup chocolate chips

1 cup butterscotch chips

Directions

Whisk together in a large mixing bowl the flour, baking powder, baking soda, cornstarch, and salt, set aside.

Cream butter, brown sugar and granulated sugar in your mixer bowl for 3 to 4 minutes over high temperature until fluffy and light.

Add eggs in single batches and beat until fully blended. Pour pure vanilla extract and continue beating until mixture is smooth.

Turn mixture to low heat, add in the flour mixture alternately for three times and continue beating every addition until well blended.

Stir in the butterscotch and chocolate chips. Chill dough for at least one hour to two hours.

Preheat oven at 350 degrees Fahrenheit. Spray non-stick baking spray evenly on the cast iron skillet.

Pat the chilled cookie dough into the skillet and bake for 20 to 35 minutes.

You can bake it longer if you want your cookie crispier or shorten the baking time if you want it soft.

Let cookies cool until warm before serving.

Enjoy!

Nutritional Information: 776 calories; 6 g protein; 118 g carbohydrate; 31 g fat; 135 mg cholesterol; 480 mg sodium; 1 g dietary fiber; 84 g sugars.

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