Just put the dough in a skillet and bake! Recipe for moist and crispy cookies that can be made without an oven!
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You don't need an oven to make cookies!
When it comes to making cookies, most people use an oven, but for snacks like pancakes, a frying pan is often used.
Certainly, for treats like cookies that contain a lot of sugar, using an oven ensures that the heat is evenly distributed and it's easy to make them without worrying about burning them.
However, making them in a frying pan also has its advantages, as it eliminates the hassle of preheating the oven and washing baking sheets, making it a more casual and relaxed way to make them.
Tips for making sweets with a frying pan or skillet
Many mistakes when making pastries in a frying pan or skillet are that the bottom gets burnt (because the surface in contact with the pan is inevitably hotter) and the dough is not cooked all the way through (because there is no heat from the top).
In this recipe for chocolate chip cookies made in a skillet, a smaller skillet is used to bake larger cookies by pouring the cookie dough directly into it.
Since cookie dough has a high sugar content and burns easily, I really keep the heat very low and steam the cookies with the lid on so that the bottom portion does not burn.
Therefore, the tips are to heat over very low heat and to steam the cookies with a lid on.
Even though I say low heat, the setting differs from household to household, and it can burn really quickly. Try to start out with the heat as low as possible and see how well it cooks.
Ingredients
- Unsalted butter (melted)
- Brown sugar
- eggs
- cake flour
- baking powder
- salt
- chocolate chips
Instructions
In a bowl, combine melted butter and brown sugar.
Add beaten eggs and mix.
Sift in the flour, baking powder, and salt and mix quickly with a rubber spatula.
In a skillet, heat butter (not in quantity) and melt it so that it is distributed throughout.
Pour in the dough and flatten. Top the surface with chocolate chips.
Cover and bake over very low heat for 20-25 minutes.
If the surface is elastic to the touch and cooked through, remove the lid and cook over very low heat for 10 to 15 minutes.
When the bottom is golden brown, it is ready to serve.
The high dough is steamed, so the inside is moist and more like a cake than a cookie.
The part of the bottom that touches the skillet becomes crispy, so you can enjoy both the crunchy and moist textures.
Equipment
I used a 15cm (5.9 inches) skillet for this recipe.
As for the lid, I used a suitable size lid that I had at home, not the one that came with the skillet. Using the appropriate lid that comes with the skillet would increase the heat retention and make it easier to heat the inside evenly, but you can still make this recipe even without it.
Storage
Please store the cookies in an airtight container and keep them in a cool place away from direct sunlight. They should last for about a week, but the flavor will start to degrade over time, so it's best to eat them as soon as possible.
You can also freeze chocolate chip cookies by placing them in a zipper bag or another airtight container. They will keep for up to a month in the freezer.
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