This article, entitled Skillet Chocolate Chip Cookie comes from Alison at thishomemadelife.com

Recipes can be like family treasures. A little piece of your history, made by someone you loved and passed down from each generation. The stories and memories attached to them as important as the list of ingredients. In my family, that recipe is my Grandma Berndt’s chocolate chip cookie recipe.

It is the bar to which all other chocolate chip cookie recipes are held to. Whenever someone would talk about trying a new cookie recipe the conversation would start with, “I tried this new cookie recipe, it’s not quite as good as Grandma Berndt’s, but…”

Her cookies were such a coveted treat among my dad and uncles that she often gave them buckets of them as Christmas presents. Gallon ice cream buckets full of cookies with a red bow on top. Watching them get those buckets you would have thought they’d won the lottery.

Yep, they were that good.

So, whenever I try a new chocolate chip cookie recipe Grandma comes to mind. Although this recipe isn’t quite like hers (being in a skillet and all). I have to say it’s pretty delicious, especially served warm, straight out of the oven, maybe a scoop of ice cream on top…

Skillet Chocolate Chip Cookie

adapted from Martha Stewart Living

2 cups Whole Wheat Pastry Flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup Earth Balance margarine or butter, softened

1/2 cup sugar

3/4 cup packed brown sugar

1 egg or equivalent with Ener-G egg replacement

2 teaspoons vanilla extract

1 1/2 cups mixed milk and semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer cream butter and sugars until mixture is light and fluffy. Add egg (or replacer) and vanilla; mix until fully incorporated. Add flour mixture, and beat until just combined. Add chocolate chips.

Transfer dough to 10 inch ovenproof skillet and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40-45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Cool for 15-20 minutes before serving.

What recipes are your family treasures? What are their stories? I’d love to hear about them!

Alison

To read more from Alison, visit thishomemadelife.com