Brown Butter Chocolate Chip Skillet Cookie
I need something really comforting. Something easy and charming like warm brownies and a glass of cold, cold milk. I want to make a dessert that everyone can dig into at the same time, laughing chins dotted with melted chocolate and gooey crumbs. I'm new in town and I need to figure out a way to “sweet talk” my new friends. How about a tray of chocolate chip cookies with something creamy on the side? How about one very large, very shareable cookie in a cast iron skillet? Yes please, and pass those sporks. You see I had a frightening experience more than a week ago and I feel in need of some kitchen therapy. I thought for a baker’s minute that my gratuitously large cookies and quirky cakes were in jeopardy forever...at least on the webs.
Having your website compromised is a disconcerting experience. Understatement. You feel like your stomach has dropped right out of your body as you frantically watch hours of your work slip into the nebulous unknown of internet back alleys. After an initial panic my New England stoicism kicked in as I geared up to let go of everything I had done here, thinking that I wouldn't have the skills to fix the damage that had been done. If I had to start over, would I have the heart to? I love to create dishes that feed others and myself, and I relish that this space is an opportunity to reflect on the meaning of each dish and how it might have changed our lives a little. The whole process feels so much a part of me now, and in one quick click it all seemed so fragile. And life, just like a tender tart, is indeed fragile.
In this case I was able to salvage all of my files and get Grits to Grace back to baking order, but not without some heavy sighs of woe and much staring at the computer. You see, I must confess that I am more of a chef than a computer whiz. Phewww. Okay, now that's out. I feel like we are closer now, we could even split a skillet cookie. Two spoons, it's a date.
Even if my true home is pacing the 70's orange and calico patterned tiles of your kitchen, doesn't mean that I can avoid knowing about the other mediums in which I work. Taking ownership of more aspects of how things work in our lives is an important piece of being a whole person. We don't have to seek identification with one set of skills in fear we might fail at the rest. With more and more technology that can do things for us, it might be vitally important to do some things with our own hands, for ourselves. I can write code (slow as molasses), and start to get the hang of a language that was previously incomprehensible. It is not unlike learning a recipe for a favorite dish that you often eat out. Or learning to fix your motorcycle yourself. We can't avoid loss in life, even of our most beloved projects and works of art, but we can be more involved in piecing things back together. It rains, a wind blows through the house, we get hacked. We keep digging, we start over, we start something new, never ashamed of our newness. I didn't reach that realization on my own. Someone who loves me and deserves a whole pan of a cookie helped me to see that I can keep growing into whatever the seasons may throw down.
Some things that I learned from my adventures in the magical forests of CMS (content management systems)! Especially for fellow food bloggers.
- Make a hearty snack. You will need your energy, and a periodic temple massage.
- Beyoncé knows what she is talking about when she exuberantly suggests you, “back it up.” You have spent hours writing, editing, and taking photos, not to mention at the markets and standing over a pot of browning butter. You deserve security! Find a system that helps you to store your work automatically and at regular intervals. Make sure that you can get to these easily if something should go wrong.
- Teach yourself how to fix things. It might take a long time, maybe someone else could fix it in a jiffy, but it will make a huge difference to how you approach your blog and increase your general knowledge of everything. You may not be able to do some things on your own, but you have still picked up some nifty know-how in the process.
- Ask for help, help chat with everyone you can, be persistent and descriptive. Wait! Where are you going?! Stay with me! I am known by name now I am sure, by the famous helpers of my host provider. I wish I could send them cookies.
- Alright, too much talk and not enough cookie.
Brown Butter Chocolate Chip Skillet Cookie Lovingly Adapted from Not Without Salt
1 stick butter, melted and browned in pan 3/4 cup brown sugar 3 Tablespoons granulated sugar 1 egg 1 Tablespoon of Greek Yogurt 1 teaspoon vanilla extract 1 3/4 cup all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 ounces dark chocolate 70% to 80% 3 ounces of semi-sweet chocolate chips flaky pink sea salt
Method of Madness:Preheat oven to 400 degrees
1. Brown butter in small sauce pan on medium heat. The top of the butter will bubble and foam and amber- brown specks with begin to appear at the bottom. It will smell toasty and wonderful. Be careful not to burn. Set aside.
2. In a separate bowl sift in combined dry ingredients. Also add your sugars to another bowl. Chop your chocolate set aside.
3. When butter is slightly cooled pour over your bowl of sugars. Stir with a wooden spoon or baking spatula until combined. Add vanilla and stir heartily again. Add the egg, repeat. Add Greek yogurt. I like the tang it adds to chocolate chip cookies!
4. Add dry ingredients over the wet and fold in. Now you can add in your chocolate chips and place the the batter into a small (buttered) cast iron skillet or Le Creuset. Bake for 12 minutes or until the sides are golden crunchy looking and the middle is still gooey. You can top with ice cream and eat immediately with a bunch of legends. Now isn't that a comfort.