Over the summer, I got to be a part of a really cool vendimia called “Molcajete Dominguero“. It is a monthly gathering in LA where a bunch of small Latinx businesses and artists get together to grind! My good friend Luis invited me to come join one of the dates and sell a few things, and so I did, and I was pretty nervous about it. I signed up super last minute and then quickly panicked trying to figure out what I’d be selling.
I sat down and brainstormed with Billy, and we eventually settled on selling baked goods. The day of the vendimia, I arrived with Abuelita Chocolate Chip Cookies, Snickerdoodles, and brownies. By the time the event was over, everything we had made was completely gone. The Abuelita Chocolate Chip Cookies were the first ones to go, and everyone kept coming back looking for them again and again! Since then, I think it’s been one of my most requested recipes on Instagram by people who got to try them at the event. When the Incredible Egg reached out to me to see how I like my eggs, I knew I just had to share this recipe.
Eggs are one of the most affordable sources of high-quality protein, and a delicious ingredient in many of my favorite desserts. I enjoy eggs many different ways, but I especially enjoy them in cookies.
A skillet cookie is always a good option when you’re entertaining because it’s easy to throw together, it prevents you from inhaling a dozen cookies in one seating (which I’m always guilty of) and you can dress it up with a scoop of ice cream or a dollop of whipped cream. Feel free to double the recipe and use a medium sized cookie scoop for 3 dozen cookies!
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, cubed
- ¾ cups brown sugar
- ¼ cup white granulated sugar
- ½ tablespoon pure vanilla extract
- 1 large egg
- 5 oz mexican Chocolate, chopped
- Preheat your oven to 350 degrees
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
- In a medium-sized saucepan melt half of the butter completely. Turn off the heat and add the remaining butter, letting residual heat melt the rest of the butter. Use a rubber spatula to stir in the sugars. Add the egg and incorporate it completely, then add the vanilla.
- Pour the wet ingredients into the flour mixture and fold just until there's no more traces of flour.
- Pour your batter into a 10-12 inch cast iron skillet and smooth it out evenly. Sprinkle the chocolate over your batter and bake for 16-18 minutes until the top is golden brown. Serve warm.