Chocolate Chip Cookie (Skillet)
- 1 3/4 C all purpose flour
- 1/2 tsp baking soda
- 14 tbsp unsalted butter (1 3/4 sticks)
- 1/2 C granulated sugar
- 3/4 C packed dark brown sugar (Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
- 1 tsp kosher salt
- 2 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 bag (10oz) bittersweet chocolate chips (preferably 60% cacao)
- Optional – Maldon or flaky sea salt crystals
Adapted from marinmamacooks.com
1. Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.
2. Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.
3. Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.
4. Divide up the butter, put 10 tablespoons into a 10-inch skillet. Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.
5. Put the remaining 4 tablespoons butter into a large heatproof bowl. I recommend cutting up the butter once its divided, so it melts easier.
6. Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.
7. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted.
8. Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
9. Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
10. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies. The brown sugar mixture does lighten up and thicken as you whisk it and let it rest.
11. Using rubber spatula or whisk, stir in the flour mixture until just combined.
12. Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.Optional, reserve 8-10 chocolate chips (or you can just use some extra ones from another bag) for the topping.
13. Transfer the dough to a 12-inch cast iron or ovenproof skillet. Don’t worry, you don’t have to prep the pan with butter or oil, the cookie won’t stick if your pan is well seasoned and most cast iron pans come pre-seasoned.
14. Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.
15. Now here’s what you do with those reserved or extra chocolate chips. Turn them upside down and press them down into the top of the cookie. This just helps with the overall presentation of the cookie. It still looks gorgeous if you skip this step though.
16. Top the cookie with some coarse sea salt, if desired. If you’re not a fan of salty cookies, then skip this step.
17. Bake at 375 until the dough is a deep golden brown along the edges, and the center has set, about 17-20 minutes. Test at 20 minutes. Don’t over bake, as it will continue to cook a few minutes out of the oven. The cookie will be heavy, so make sure you lift it out of the oven with both hands (using pot holders, of course).
18. Transfer to a wire rack or oven top to cool a bit before slicing.