Today is Inauguration Day. Over the last few days I’ve seen the sidewalk barriers, port-a-pots, and souvenir stands go up. The traffic and number of people around the city have increased. American flags, shiny black SUV’s, and motorcades are everywhere.
But the best part of today is that I have the day off work. While, I’m pleased to spend the day at home and to hang out in my pajamas – it also feels like a somber day. It’s the kind of day where I could use a really big cookie. A big, wonderful, buttery and rich skillet chocolate chip cookie.
Not only had this election been so drawn out and contentious, it’s making me feel old. Eight years ago I was pretty fresh out of college and had my first job. I was living with my friends Mala and Stacey and were were sharing a small apartment in Chinatown. The world felt exciting, big and full of potential. I was a grown-up living in a big city making my own money!
For the inauguration, Mala and I walked to the National Mall and stood way back by the Washington Monument, chilly and smushed in – but it was worth it. The crowd was happy and excited. Being there on the Mall felt like being part of a community and part of something momentous.
This time, it’s different. There isn’t that feeling of joyous camaraderie. To generalize, there are so many conflicting opinions and emotions and it’s divisive. And what I keep wondering is, how will things change? My whole adult life has been an Obama administration. What will DC and this country look like with a Trump presidency? What I do know, is that in the last eight years I’ve left and returned to DC twice. In that time I’ve learned how much I love this city and this country. And I have to believe it’s all going to be ok, even though today I feel blue.
And so I’m staying in my pj’s eating this skillet cookie. Tomorrow I’ll get back out there, but today it’s all about the cookie. And it’s a pretty great cookie if I do say so myself. The recipe comes from the amazing Cook’s Country book, Cook It in Cast Iron
The bigger size is awesome because it makes 12″ of cookie. Now you can eat the whole thing and say you only ate one cookie. It’s also quicker and cleaner to make one cookie instead of multiple batches on multiple trays. Finally, I love the flavor. Crisp outside with a really buttery and slightly nutty with a rich, soft interior. It’s so very good. Top with ice cream (or make an ice cream sandwich!) and you’ve got a treat to make all your blue go away.
Adapted (barely) from Cook It in Cast Iron
Messy level: I’ve been debating if this is cleaner than regular chocolate chip cookies. I think it is because you only have to make one giant cookie. The biggest potential for disaster is pouring the melted butter into a large bowl. Cast iron is heavy so be sure to have two pot holders (one for the handle and one for the helper handle) so you can safely hold the skillet and pour – this way there’s less of a chance for dropping something heavy and full of hot butter!
- 1¾ cup/ 250 grams flour
- ½ teaspoon baking soda
- 12 tablespoons/ 170 grams butter
- ¾ cup/ 150 grams packed brown sugar
- ½ cup/ 100 grams sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 egg and 1 egg yolk
- 1 cup/ 170 grams chocolate chips
- Heat oven to 375°F/190°C.
- In a medium bowl stir together the flour and baking soda.
- Use your cast iron skillet to melt 9 tablespoons of butter over medium heat. Stir the butter consistently until it gets dark golden brown, about 5 minutes. It will have a nutty smell and the bubbling will go down.
- Pour the browned butter into a large bowl. Then stir in the remaining 3 tablespoons of butter. Stir until totally melted.
- When the skillet has cooled, wipe out any excess butter with paper towels.
- Add the brown sugar, sugar, vanilla, and salt into the melted butter. Whisk until smooth.
- Whisk in egg and yolk until smooth, about 30 minutes. Then let it sit for 3 minutes.
- Repeat (two times) stirring for 30 seconds, then sitting for 3 minutes.
- Fold the dry ingredients into the butter mixture.
- Fold in the chocolate chips. Make sure there aren't any pockets of flour.
- Press the cookie dough into the skillet. Use a spatula or your hand to press the dough evenly into the skillet. You can also press a few extra chocolate chips on top if you like.
- Put the skillet in the oven and bake for 20-25 minutes. The cookie is done when it is golden and the edges are set and slightly darker.
- Let skillet cool on a wire rack or 20 minutes.
- Slice into wedges and serve, preferably with ice cream.
I am feeling better just looking at this cookie.