Epic Bundt Cookie
YouTube: Epic Bundt Cookie
It's always something special when you make a Giant Cookie in Cast Iron. But if you want to take this to the next level and make this something truly epic, try making it in a bundt pan and create a giant bundt cookie! This isn't a bundt cake – it's a cookie. Unveil this and you'll be guaranteed to cause jaws to drop in amazement.
Preparation for this is essentially same as the skillet cookie, only with two major differences: we use a double-sized batch of cookie dough, and we bake it at a lower temperature for a greater period of time. This is because the skillet cookie has a much wider surface area and is far more thin, so it thoroughly bakes in a relatively short period of time (40 minutes). A bundt cookie needs to take time to thoroughly cook all the way to the center, while preventing the outer crust from burning. With these adjustments, we have the following:
Pans needed: 1 large bundt cake pan, 2 large bowls to mix ingredients
Be sure to keep your chocolate in the refrigerator, or even in the freezer, before you use it. The chocolate will chop into pieces and be less likely to melt as you are cutting it up.
Using a knife (preferably a serrated knife), chop blocks of milk chocolate into tiny pieces. The pieces will be all sizes and shapes, even chocolate crumbs and dust. This is what we want, to ensure chocolate chunks are spread throughout the cookie!
When you are done chopping the milk chocolate, gather it into a bowl and place the bowl in the freezer while the cookie dough is being prepared.
Preheat your oven to 300 degrees F. Grease and flour your bundt pan, to ensure the cookie doesn't stick.
In the first bowl, whisk together the dry ingredients: flour, baking soda, and salt.
In the second bowl, mix together the wet ingredients: butter, sugar, and brown sugar. This can be done by hand if the butter is soft; you may need to soften the butter in the microwave oven for 30 seconds on high. After the sugar and butter are mixed (creamed) together, add egg and vanilla. Stir them all together until thoroughly blended.
Mix the wet ingredients together with the dry ingredients. Keep stirring until it becomes a thick, clay-like batter. (If it seems too dry, don't add more liquid. Just put your stirring utensil aside and knead the dough with your hands. This will give it the right consistency.)
Retrieve the chilled milk chocolate pieces from the freezer, pour them into the bowl with the batter, and use your hands to knead the dough and mix in the chocolate pieces and chunks. Because the chocolate pieces have been chilled, they will be less likely to melt and make a big mess as you are kneading the dough with your hands. Mix in chocolate chips.
Empty your batter into the bundt pan. Using a large spoon or spatula (or by pressing it down with your hands), spread it all out over the pan.
Let a young child nibble at some of the cookie dough. This is important.
Place the pan in your oven and bake for 90 minutes (1 and 1/2 hours) at 300 degrees F (148 degrees C).
(The amazing part is the way the cookie rises! It's actually more like a cookie cake than a regular cookie.)
After 90 minutes, remove the hot cast iron pan from the oven and let it rest for at least fifteen minutes, in order for the cookie to settle. Flip it onto a platter and remove the bundt pan.