I can't get enough of this skillet cookie, it is just what I need (desperately want), right now. The dough base is nearly standard, with the addition of almond extract and a 50/50 mix of all-purpose and buckwheat flour (nutty and earthy flavor-so good). The edge gets crisp while the center stays soft- that's right. Don't forget the generous gooey chunks of semi-sweet chocolate and chopped Dark Sweet cherries dotted about like little glowing garnets. Mmm hmm. A few lucky cherries get to start out the bake standing stem-proud on the top. The cookie swells around them as it bakes, hiding them underneath. Quite fun to pull them out through the warm, soft cookie.
You can do ice cream with this one, but it's not at all necessary.
"I like to tell people they might get a scoop with a hidden whole cherry. Child-like smiles all around. They get excited, and are warned about a potential pit before they bite down."
Notes: Butter is unsalted. All-purpose flour is unbleached.
HIDDEN CHERRY & CHOCOLATE CHUNK SKILLET COOKIE
Ingredients: 1 stick softened butter, 1/3 cup dark brown sugar, 1/3 cup granulated sugar, 1 egg + 1 egg yolk at room temperature, 1/4 tsp. almond extract, 1 1/4 cups all-purpose flour, 1 cup buckwheat flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt. 1 cup pitted and chopped fresh cherries + 5-6 whole cherries, 1/2 cup semi-sweet chocolate chunks-roughly chopped.
Makes one 8-inch skillet cookie
1. Preheat oven to 350*. Grease an 8-inch cast iron or oven-safe skillet with butter.
2. In a large bowl, beat the butter with the sugars until creamy. Add the egg, egg yolk, and almond extract, and beat until smooth.
3. In a separate bowl, whisk together the flours, salt, baking soda, and baking powder. Add a little at a time to the butter mixture until just combined.
4. Fold in the chocolate chunks, followed by the cherries.
5. Spread the dough evenly into the skillet. Arrange the whole cherries on the top, gently pressing them into the dough to keep them standing up. Bake for 20-25 minutes, or until edges are set, and top is golden. Center will remain soft, and sink a bit as it cools. Cool slightly, serve.
Tips: To remove cherry pits, slice around the cherry and open like a peach. Remove with fingers or tip of a knife, fingers are better. Wear an apron or shirt you don't care about though, because if you get to excited while pitting and chopping it will look like you stabbed someone in your kitchen.
If a couple of whole-cherry stems are flattened by the baked cookie dough, just gently lift them up with a knife until they are poking out. If you lose one underneath, and can't see it's stem, don't worry. Just serve yourself that piece.
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