Description
A big, warm, chocolate packed skillet cookie with flaky salt and vanilla ice cream on top!
Ingredients
Scale
- 1 C (226g) Unsalted Butter, browned (188-190g of browned butter)
- 3/4 C (175g) Dark Brown Sugar
- 1/2 C (110g) Granulated Sugar
- 2 Lg Eggs + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/4 C (155g) All Purpose Flour
- 1 C (125g) Bread Flour
- 1 TBSP Cornstarch
- 1 tsp Baking Soda
- 1/4 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 C Mini Semi Sweet Chocolate Chips
- 4 oz Dark Chocolate Bar, Chopped
- Flaky Salt, optional
- Vanilla Ice Cream, optional
Instructions
- Brown the butter in a medium saucepan and allow to cool. If you end up with less than 188g of browned butter, add in some melted butter to make up the difference.
- In the bowl of a stand mixer with the paddle attachment, cream the cooled browned butter and sugars for 3-5 minutes, or until light in color and fluffy.
- Add in the eggs, egg yolk, and vanilla and mix for an additional 2 minutes.
- Add in the dry ingredients and mix until mostly combined, with a few streaks of flour remaining.
- Fold in most of the chocolate, saving some back to sprinkle on top of the cookie.
- Press the dough into an even layer in a 9″ cast iron skillet.
- Bake at 350 for 23-25 minutes, or until the edges just begin to set and brown. *The middle will still be very wet and wobbly, but the cookie will finish baking outside of the oven in the hot skillet.
- To serve, top with flaky salt and vanilla ice cream.
Notes
*Cast iron skillets hold their heat for a long time, so be sure to remove the cookie from the oven while the middle is still wet, otherwise your cookie will be over baked.
