Chef Adam NeillPastry Chef

Elon University

INGREDIENTS

8 oz. unsalted butter(bring to room temperature)¾ c. granulated sugar1 egg1 tbsp. vanilla extract

2¾ c. all-purpose flour1½ tsp. baking soda1½ tsp. salt3 c. mix-ins

(chocolate chips, candy)

skilletcookie

METHOD

1. Preheat the oven to 325ºF.2. In a mixing bowl with a paddle attachment on medium

speed, cream the butter, sugar, and brown sugar together until light and fluffy for approximately 3 minutes.

3. Stop the mixer, scrape the sides and paddle with a rubber spatula, mix again for one minute. Add the egg, mix on medium speed until combined, 1 minute. Stop the mixer, scrape the bowl and paddle with spatula, add vanilla, and mix again for 30 seconds.

4. In a separate bowl, combine the flour, baking soda, and salt. Use a whisk to combine the dry ingredients together.

5. Add all of the flour mixture to the butter mixture, on low speed, mix until flour is absorbed.

6. If using, fold in mix-ins.7. Portion the cookie dough. If baking into skillets, divide

dough in half, and bake for approximately 15 minutes until golden on the edges.

8. If baking cookies, portion the cookie dough into ¼ cup scoops, press down slightly to flatten to 1/2” thickness. Bake on a parchment-lined cookie sheet, approximately 8 minutes until golden on the edges and slightly cracking towards the center.