While not necessary acceptable etiquette, eating straight from the serving dish has always been my preferred way of dining. That being said, serving a warm, larger-than-life chocolate chip cookie to the table is incredibly appealing. These individual cookie portions also make personalizing (in my case, tons of vanilla ice cream and caramel) super easy and free of fork fights! Read on, below, for the recipe.
Recipe slightly modified from Pinch of Yum
17 tablespoons butter
1 cup granulated sugar
½ cup packed brown sugar
2 teaspoons vanilla
2 tablespoons real maple syrup
2¾ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chunks
½ cup milk chocolate chips
coarse sea salt to taste
1. Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms.
4. Press half of the dough mixture into a 9-inch* or larger cast iron skillet lined with parchment paper. Bake for 15-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.
*I used smaller skillets, filling about halfway.