Skillet Chocolate Chip Cookie with Caramel Sauce – @ZulkaSugar Review

Skillet Chocolate Chip Cookie with Caramel Sauce One of the {many} awesome things about being a food blogger is the opportunity to try new products that a) you normally wouldn’t or b) you’ve never heard of before. 

Today is choice B and boy am I so glad I did, because yours truly has found a new, improved, better tasting, less processed replacement for my usual granulated white sugar.  The kind people at Zulka asked if I wanted to try their new Morena Pure Cane Sugar and of course I said yes!

Zulka 4lbs Zulka Pure Cane Sugar is real, unrefined granulated “Morena” sugar.  It’s made from freshly-harvested sugar cane and I can honestly tell you it tastes real and so much better than granulated sugar.  This is what sugar is supposed to taste like, I immediately tasted the difference when I snuck my first piece of raw dough (come on I know you eat the dough too before baking)! Zulka is equivalent cup for cup to regular sugar, so no substitutions need to made, all you need to do is buy a bag and get baking!  Oh the best part?  Besides the taste that is – it’s a Non-GMO product, so it’s good for us and the environment. 

Skillet Chocolate Chip Cookie with Caramel Sauce I wanted to show off the sugar in two forms, so I’ve made for you today a big giant chocolate chip cookie and some caramel sauce to top it off.  The sugar crystals are a little larger, so it took a little longer to caramelize, but other than that it was just like making any other sauce. 

Skillet Chocolate Chip Cookie with Caramel Sauce - @ZulkaSugar Review
Save Recipe

Ingredients

    For the cookie:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 1 cup Zulka Pure Cane Sugar
  • 3/4 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 12oz bag semi-sweet chocolate chips
  • For the caramel:
  • 1 cup Zulka Pure Cane Sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon coarse sea salt

Instructions

  1. Pre-heat your oven to 350 degrees F. and have a cast-iron skillet nearby.
  2. In a medium bowl mix together the flour, baking powder and salt.
  3. In the bowl of your stand mixer or using a hand mixer, cream the butter and sugars until light and airy about 2-3 minutes.
  4. Beat in the eggs one at a time and then the vanilla extract until well combined. Scrape down the sides of the bowl.
  5. Add half the flour mixture and mix until just combined, mix in the remaining flour, careful not to over mix.
  6. Finally stir in the chocolate chips.
  7. Scoop the dough into the cast-iron pan and with a spatula spread into an even layer.
  8. Bake for 35-40 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
  9. For the caramel:
  10. While the cookie is cooking, in a medium, heavy bottom pot over medium heat, pour in the sugar.
  11. Keep an eye on the sugar, stirring occasionally until the sugar starts to melt and caramelized.
  12. Once the sugar has completely dissolved and turned a light golden brown, immediately stir in the butter one tablespoon at at time.
  13. After the butter is completely melted, carefully pour in the heavy cream.
  14. The caramel may seize up when you add the heavy cream, just continue cooking it until you have a smooth sauce.
  15. To serve, cut a slice of warm cookie, and drizzle some warm caramel sauce over the top with a scoop of vanilla ice cream on top.
  16. Store any remaining caramel sauce in an airtight container in the refrigerator.
Recipe Type: Dessert, Sauce
https://girlinthelittleredkitchen.com/2013/05/skillet-chocolate-chip-cookie-with-caramel-sauce-zulkasugar-review/

Skillet Chocolate Chip Cookie with Caramel Sauce

 

Disclosure: I received a bag of Zulka Pure Cane Sugar to review. All opinions are my own. No monetary value was exchanged.
Share:
Little Red Kitchen Bake Shop

14 thoughts on “Skillet Chocolate Chip Cookie with Caramel Sauce – @ZulkaSugar Review

  1. Liz

    I made a skillet cookie a couple days ago and the family went nuts for it. I would prefer mine with a scoop of vanilla and some caramel sauce, but the crazy family liked theirs plain!

    Reply
  2. Pingback: Roasted Berries with Coconut and Lime | The Wimpy Vegetarian

  3. Pingback: New This Month: June 2013 - Cooking with Books

  4. Pingback: Chocolate Peanut Butter Caramel Ice Cream Pie #IceCreamWeek - The Girl in the Little Red Kitchen | The Girl in the Little Red Kitchen

Leave a Reply to Anita at Hungry Couple Cancel reply

Your email address will not be published. Required fields are marked *