We spent Christmas eve and Christmas days with our family. Both of our parents hosted and made hot pot for dinner. Mmm: tofu, mushrooms, radishes, meatballs, fish, scallops, shrimp, and finely sliced pieces of meat.
This morning I made nachos with my favourite guacamole: avocados, tomatoes, shallots, garlic, cilantro, lime juice, salt, and pepper. Tossed in some pomegranate seeds since I was feeling festive. Then a Dutch baby with sautéed apples. It failed. I've made this three times this year, twice it stayed flat and refused to puff up and give me the air pockets I desired. Once (when I actually had guests over) it did and was beautiful and impressive to my brunch crowd. Seriously, I stress over Dutch babies more than soufflés. How is that right? Why does the Dutch baby make me cry?
Well, at least this skillet cookie does not disappoint.
(Makes six 5-inch skillet cookies or two 9-inch skillet cookies)
1 1/2 stick of unsalted butter
1 cup of semisweet chocolate chips
1 cup of granulated sugar
2 large eggs
1 cup of all-purpose flour
1/2 cup of cocoa powder
- Preheat the oven to 325°F (160°C).
- In a microwave-safe bowl, place butter and chocolate in it, then melt on low power for 1-2 minutes.
- Whisk in sugar until smooth. Let it cool, if you don't the eggs will cook too fast when you put them in.
- Whisk in the eggs until combined.
- Add in the flour and cocoa powder. The mixture will be very dark, thick, and shiny (see the first photo).
- Scoop and place into skillet, about half full. Bake for 10-12 minutes or until the batter loses the shininess.
- Cool for a few minutes and top with ice cream and sprinkles!