Chocolate Chip Skillet Cookie
By Tested and perfected in the Sur la Table kitchen
Chocolate Chip Skillet Cookie
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Yield: 8 servings
12 tablespoons unsalted butter, divided
1 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla paste
1 teaspoon sea salt
2 large eggs
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla paste
1 teaspoon sea salt
2 large eggs
1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
Adjust oven rack to upper-middle position and preheat oven to 375°F. To a 12-inch cast iron skillet set over medium heat, add 9 tablespoons butter. Cook until butter is golden brown and develops a nutty aroma, and foam subsides, about 5 minutes. Transfer butter to a large bowl and whisk in remaining 3 tablespoons butter until fully melted. Wipe the skillet clean with paper towels and reserve.
To the bowl with the butter, add brown sugar, granulated sugar, vanilla, and salt; whisk until combined. Whisk in eggs until smooth.
In a separate bowl, sift together flour and baking soda. Fold into the butter and sugar mixture until just combined. Stir in chocolate chips; you shouldn’t see any traces of flour.
Transfer dough to the cast iron skillet, pressing into an even layer with a silicone spatula. Transfer to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Remove the skillet from the oven and set over a wire rack to cool for 30 minutes. Slice into wedges before serving.
To the bowl with the butter, add brown sugar, granulated sugar, vanilla, and salt; whisk until combined. Whisk in eggs until smooth.
In a separate bowl, sift together flour and baking soda. Fold into the butter and sugar mixture until just combined. Stir in chocolate chips; you shouldn’t see any traces of flour.
Transfer dough to the cast iron skillet, pressing into an even layer with a silicone spatula. Transfer to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Remove the skillet from the oven and set over a wire rack to cool for 30 minutes. Slice into wedges before serving.