Why have just one Mint Chocolate Chip Cookie when you could have an enormous one that fills an entire skillet? Eat this with a scoop of vanilla ice cream.
14tablespoonssalted butter, 1 stick plus 6 tablespoons, softened
1 & 1/3cupsgranulated sugar
10dropsgreen food coloring
2 & 1/2cupsflour, spooned and leveled
1teaspooncream of tartar
1 10-oz packagedark chocolate chips, some of it chopped
Line a 10 inch cast iron skillet (or pie plate) with parchment paper, or grease well.
Preheat oven to 350 degrees F.
In a large bowl or stand mixer, beat together the butter and sugar until it is fluffy, at least 2-3 minutes. Make sure you scrape the sides and bottom.
Add eggs, green food coloring, and peppermint extract. Beat well.
Add the flour (make sure you spoon it into the measuring cup and level off). Before you stir in the flour, add baking powder, baking soda, and cream of tartar. Stir this into the flour a little bit, then beat the flour into the wet ingredients until the flour is not quite incorporated.
Reserve about 1/2 cup chocolate chips and set aside. (This is to add on top after you bake.)
Split the remaining chocolate in half and chop half of it with a knife. Add it all (chopped and unchopped) to the dough.
Fold in the chocolate until mixed in well and all the flour is incorporated.
Spread the dough into the prepared pan. I got my fingers a little wet and pressed it in.
Bake uncovered for 20 minutes.
Loosely tent the cookie with foil, then continue baking for another 13-15 minutes. You will know it's done when the center is only jiggling a little when you shake the pan. There should be some spots of golden on top, but not too many. Top with a few of the remaining chocolate chips while it's still hot so that they get all melty and irresistible.
Serve warm with vanilla ice cream!
How long you bake this skillet cookie is totally up to you. If you are going for a brownie-like texture, then under bake it. If you want it more cookie-like, bake until it is set.