I’ve been in this space for two and half (!!) years now. Which really only means…it’s time I come clean on some things.
I really don’t like washing my hair. I dunno. Just…hate it. It’s maybe for the best that a style too short for ponytails works best on me.
I yell at the tv the same way during the Bachelor that I do during football games. Yikes.
I want to like red wine. I want to keep my car clean. I have the best intentions of brushing this dog so he doesn’t shed all over my house every day. (To be fair, this is seriously difficult when it’s cold out.)
And, about the red wine…I’m definitely getting there.
I sometimes make chocolate chip cookies in cast iron skillets on weeknights…simply because I can’t stop thinking about them.
This is really too much cookie for two people.
But I’m all about it anyway.
Also…I can’t stop with these cinnamon glazed almonds. I’m nearing the end of my stash…which is probably a good thing.
Normally, I’m not alright with nuts in chocolate chip cookies (when they’re in standard cookie form). But baking the dough in a skillet makes for a thicker bar cookie that chopped cinnamon almonds fit perfectly in.
Another thing. This skillet cookie is made with browned butter. I wanted to brown the butter, mix the ingredients and bake the dough all in the same skillet, but I had a vision of flour everywhere. This is really the only time responsibility was related to cookies. Once is enough, I think…really.
The fact is this. Skillet cookies on weeknights are their own sort of trouble. But when browned butter and cinnamon is involved too?
I’ll wash my hair in exchange for a (giant) piece. It’s the most awkward form of bribery ever. Whatevs.
Browned Butter, Chocolate Chip and Cinnamon Almond Skillet Cookie
recipe adapted from Nestle Tollhouse
1 cup (2 sticks) butter, browned
2 teaspoons vanilla extract
3/4 cup brown sugar
3/4 cup granulated sugar
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1 cup cinnamon glazed almonds, chopped (something like this)
sea salt, to sprinkle
Brown butter and set aside to cool. In a large mixing bowl, whisk together eggs, vanilla and sugars. Add butter (when cool) and stir gently to combine. Add flour, baking soda and salt, stirring to combine. Fold in chocolate chips and cinnamon almonds. Press dough into an ungreased cast iron skillet, and bake in a 375° oven for 25-30 minutes. Sprinkle with sea salt immediately upon removing from oven. Let cool slightly before serving. Store leftover cookie in an airtight container.