How to make Christina Tosi's candy cane and chocolate chip skillet cookie
Pastry chef and Milk Bar founder Christina Tosi joined "Good Morning America" to celebrate the 12 Days of Cookies with her one-pan skillet cookie with a festive flair.
Her cookie was inspired by one of her favorite holiday movies, "Home Alone 2: Lost in New York."
"Remember the scene at the Plaza Hotel where he orders room service and it's this giant explosion of a sundae? We're doing that on top of a cookie," she said.
Once the cookie is ready to go, Tosi said "it's choose your own adventure" and you can add a variety of toppings from ice cream and more chocolate chips to pretzel pieces.
Candy cane chocolate chip skillet cookie
One giant cookie, serves 8-10
Ingredients
8 tablespoons unsalted butter
2/3 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1 tablespoon milk powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
10 candy canes, crushed into big pieces
Optional 1 cup of added fun- mini pretzels, cornflake crunch, graham crackers, etc.
Directions
Heat the oven to 350 degrees with your 10-inch cast-iron skillet in it.
In a large bowl, mix together butter and sugars until combined. Stir in egg, peppermint and vanilla. Stir in flour, milk powder, baking soda and salt. Stir in chips and crushed candy canes.
Carefully remove the skillet from the heat and spread the dough evenly to the edges. Bake until the cookie is golden brown and just set in the center, 18 to 20 minutes.
Let it cool for 10 minutes before slicing, spooning or crushing with a scoop of killer ice cream.
Recipe reprinted courtesy of Christina Tosi.
