This year there are no trick-or-treaters on the neighborhood streets and no cute little costumed children at our doors…. that is, unless you happen to have neighbors who’ve come up with ingenious ways to keep Halloween tradition alive. Grownups and kids alike take this holiday very seriously — candy is not something to be messed with; and it brings smiles to our election-weary faces to see how some folks have figured out how to give the trick-or-treaters what they want, what they look forward to all year: the all-important haul of Kit Kat bars, Reese’s cups, M&Ms, and Snickers.
The Los Angeles Times rated the kid value of these and others in their Food section last week, claiming it’s not just the actual taste of the candy that kids crave; it’s the currency of exchange. For example, it was amusing to read that candy jewelry is the number one score of trick-or-treaters, not because it tastes the best, but because it might fetch a few Snickers and a couple of Reese’s at the close of the evening, when the overflowing orange pumpkin buckets are poured out onto the floor and the trading begins.
The candy chute is one way to normalize this year. [Thanks to cousins Julie, George, and Eva for the photos!] Just shoot that candy down to the waiting crowd! But if you’re quarantining at home and opting out of the fun, you can still give yourself a big treat… an easy one-skillet giant-sized all-American chocolate chip cookie! The national anxiety level is high this Halloween; one perfect cookie, cut into wedges or eaten right out of the pan with a scoop of vanilla ice cream (or not) will make you smile. Guaranteed!
- 6 tablespoons butter, room temperature
- ⅓ cup packed dark brown sugar
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semisweet chocolate chips [note: I used more, approximately 1½ cups]
- vanilla ice cream (optional)
- Preheat oven to 350F degrees.
- In a large bowl, combine butter and both sugars with a wooden spoon.
- Stir in egg and vanilla.
- Stir in flour, baking soda, and salt.
- Stir in chips.
- Transfer to a 10-inch cast iron skillet and smooth the top.
- Bake until cookie is golden brown and just set in the middle, about 18 to 20 minutes.
- Let cool 5 minutes.
- Cut into wedges to serve - hah, who are we kidding? Put some ice cream on top and grab a fork!
- Have a safe and happy Halloween!