BY CASSANDRA HAMMERSTONE
February 2024
This warm and fudgy chocolate chip skillet cookie takes just minutes to make and is the ultimate dessert for casual gatherings, family game nights or when you want to whip something up quick on a weeknight.
The edges of the cookie are crisp from the heat of the cast iron and the chocolate morsels melt throughout the cookie, thanks to the longer cooking time. Then there’s the little bursts of salt that enhance the flavor of every moist and gooey bite. It's meant to be shared, and every spoonful is delightful.
Before you begin making the cookie dough, prepare your eggs. Separate one yolk and then add a whole egg. The addition of an extra egg yolk will make the cookie rich and moist.
Cream room temperature butter, brown sugar and granulated sugar in a mixer or with a hand mixer until the butter is pale and fluffy. Beat in the egg, egg yolk and vanilla extract.
The addition of an extra egg yolk will make the cookie rich and moist.
Whisk the dry ingredients together and add it to the batter. You’ll find that the batter is much thicker than a typical cookie dough. Stir in the chocolate chips, and any other add ins you have around. This is a great recipe to freestyle with m&ms, pretzels, any chocolate bars or any flavor chocolate chips or morsels.
Press the dough into a buttered 10” or 12” cast iron skillet and sprinkle the top with flaky sea salt. Bake for 25 to 30 minutes, or just about 5 minutes less if you use a larger skillet. The edges will be set and the center will be soft and slightly underbaked.
You can make the cookie dough ahead, spread it into the skillet and refrigerate for up to two days. Before you bake, let the skillet and batter come up to room temperature and top with sea salt at the last second before baking.
The best way to eat this is warm out of the oven, with your favorite ice cream scooped and mounded in the middle. Gather everyone to the table, pass around spoons and dig in to share.
Chocolate Chip Cookie Skillet
Season: Any
Serves: 8-10
ingredients
1½ sticks of salted butter (3/4 cup), plus 1 tbsp to grease the pan
¾ cup light brown sugar
½ cup granulated sugar
1 large egg, plus one yolk
1 tsp vanilla extract
2 cups flour (240 grams)
1 tsp baking soda
12 oz chocolate chips
Flaky sea salt for the top
Vanilla ice cream
PREPARATION
Preheat oven to 375° and grease a 10” or 12” cast iron skillet with 1 tbsp of melted butter.
Cream the butter, brown sugar and granulated sugar in a mixer or with a hand mixer until fluffy and fully incorporated, about three to five minutes. Mix in the egg, egg yolk and vanilla extract.
Add the baking soda and flour and whisk to combine. Slowly add the flour mixture to the dough until it's fully incorporated. The mixture will be thicker than drop cookie dough. Stir in the chocolate chips.
Press the dough into the cast iron skillet, ensuring that it's evenly distributed. Top with a sprinkling of flaky sea salt. Bake for 25-30 minutes for a 10” skillet. If you use a 12” cast iron skillet, decrease the cooking time to 20-25 minutes.
Top with ice cream, slice into wedges or scoop and serve immediately.
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