Salted Candy Cane Chocolate Chip Skillet Cookie

IMG_1338

Remember how I talked about my first official restaurant photo shoot at Ned Ludd a few weeks back? Well I’m here to talk about them again! They’re just all over the place these days. Opening up a communal kitchen/workshop space, hosting an event for PDX Chef’s Week, and a recipe feature in Portland Monthly Magazine. A recipe that stopped me dead in my tracks. Like I mentioned before, I’ve never officially sat down for a meal at Ned Ludd, but I’ve admired their online menu from afar time to time. A skillet cookie under their dessert menu always piqued my interest, because isn’t everything served in a skillet just make it 99 times better than usual? I surely think so.

picasion.com_bfd03021029833dec69b77ec70ee8abc

 

 

 

 

 

 

 

IMG_1242-2IMG_1271

If any of you love Trader Joe’s as much as I do around the holidays, you’re fully aware of the Candy Cane Jo Jo’s aka crack cookies. I can never get enough peppermint chocolate goodness around this time of year–I literally crave it. I love peppermint flavored mochas and coffee and hot chocolate and everything else under the sun. But especially cookies. Since the Jo Jo’s usually always sell out ridiculously fast, I knew I needed to come up with a temporary substitute to fill the void until the next peppermint cookie season, and I think I’ve found it. Portland Monthly Magazine featured the actual Ned Ludd skillet cookie recipe in a recent issue and I couldn’t wait to try. But of course I had to add peppermint extract and chopped candy canes for my own DIY Christmas Jo-Jo-like cookie satisfaction. It doesn’t get much better than this– chocolate coins, chewy peppermint and flaky sea salt baked in a rustic cast iron pan. Just what Santa would love.

IMG_1332IMG_1344IMG_1361-2IMG_1385IMG_1389IMG_1393A few baker’s notes and tips: 

-The original recipe is meant to be cooked in a 750 degree wood-fired oven, hence why the oven temp is very high, at 375 degrees F. My oven, in particular, runs slightly warmer, so I found that the 30 minute baking time was a bit too long. I would recommend checking it at the 20 minute mark. I believe the center should still be slightly gooey, but mine wasn’t. A bit too crisp and browned for my liking, but I guess that depends on how you like your cookies. I like mine slightly chewy and gooey on the inside.

-I modified the recipe by giving it a little Christmas cheer, adding in peppermint extract and candy canes. Original recipe uses equal amounts of vanilla extract instead, and no candy cane. Feel free to do whatever you please. I’m a chocolate peppermint combo addict, and will make any excuse to have it in just about any form.

-If you cannot find “pistoles” or chocolate coin wafers, just chop up your favorite dark chocolate bar or use chocolate chunks from the bag. It really makes no difference. The point is that the irregular chunks of chocolate melt nicely and lend a velvety texture, adding to the rustic-like character of the skillet cookie.

Salted Candy Cane Chocolate Chip Skillet Cookie
 
Author:
Recipe type: Dessert
Serves: One giant 10" cookie
Ingredients
  • 1 cup + 2 Tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • 1 stick (1/2 cup) unsalted butter, room temp
  • ½ cup white sugar
  • ½ cup dark brown sugar
  • 1 large egg
  • ¼ teaspoon salt
  • 1½ teaspoons peppermint extract
  • 1 cup 70% cacao
  • dark chocolate wafers
  • ("pistoles"), roughly chopped
  • ¼ cup chopped candy canes (about 3-4 canes)
  • flake salt for finishing
  • 10" cast-iron skillet
Instructions
  1. Preheat the oven to 375 degrees F. In a bowl, whisk together flour and baking soda, set aside.
  2. In a standing mixer fitted with a paddle attachment, beat butter and sugars on medium speed until well combined, about 3 minutes. Scrape down the sides of the bowl, add the egg, salt, and peppermint extract, and continue beating until combined.
  3. Add flour-soda combo and mix until just incorporated. Using a spatula, fold in the chocolate wafer and candy cane pieces.
  4. Flatten the dough inside your 10" skillet. Bake for about 30 minutes, or until the center is just set. To get more of a blackened, bitter crust, turn the broiler on and bake for an extra minute or two.
  5. Remove from oven and sprinkle with flake salt. Serve with a glass of milk, or pour milk over the top of the cookie while still hot to watch it sizzle!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *