One giant chocolate chip cookie baked in a cast iron skillet, made with nutty brown butter for crisp edges and a gooey center. Serves 8.
Yields8 ServingsPrep Time20 minsCook Time22 minsTotal Time55 mins
Dough
½cupunsalted butter (113g)
½cuppacked light brown sugar (100g)
¼cupgranulated sugar (50g)
1large egg, room temperature
1large egg yolk, room temperature
2tspvanilla extract
1 ½all-purpose flour (190g)
½tspbaking soda
½tspfine salt
1cupsemisweet chocolate chips or chopped chocolate (170g)
To Finish
1pinchflaky sea salt
vanilla ice cream, for serving (optional)
1
Preheat. Heat the oven to 350°F (175°C) with a rack in the center.
2
Brown the butter. Melt the butter in a 10-inch cast iron skillet over medium heat. Swirl often for 4–6 minutes, until it foams, smells nutty, and the solids turn golden brown. Pour into a large bowl, scraping in the brown bits. Cool 10 minutes.
3
Add sugars and eggs. Whisk the brown sugar and granulated sugar into the butter. Add the egg, yolk, and vanilla and whisk until smooth and glossy, about 1 minute.
4
Add dry ingredients. Stir in the flour, baking soda, and salt just until no dry streaks remain. Fold in three-quarters of the chocolate.
5
Fill the skillet. Wipe out the skillet, leaving a thin film of butter. Press the dough into an even layer and scatter the remaining chocolate on top.
6
Bake. Bake 20–24 minutes, until the edges are deep golden and the center looks just set.
7
Rest and serve. Sprinkle with flaky salt and rest 10 minutes. Serve warm from the skillet with ice cream, if you like.
Nutrition Facts
8 servings
Serving size
1 wedge
Amount per serving
Calories380
% Daily Value *
Total Fat19g25%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol76mg26%
Sodium225mg10%
Total Carbohydrate50g19%
Dietary Fiber 2g8%
Total Sugars 30g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Dough
½cupunsalted butter (113g)
½cuppacked light brown sugar (100g)
¼cupgranulated sugar (50g)
1large egg, room temperature
1large egg yolk, room temperature
2tspvanilla extract
1 ½all-purpose flour (190g)
½tspbaking soda
½tspfine salt
1cupsemisweet chocolate chips or chopped chocolate (170g)
To Finish
1pinchflaky sea salt
vanilla ice cream, for serving (optional)
Directions
1
Preheat. Heat the oven to 350°F (175°C) with a rack in the center.
2
Brown the butter. Melt the butter in a 10-inch cast iron skillet over medium heat. Swirl often for 4–6 minutes, until it foams, smells nutty, and the solids turn golden brown. Pour into a large bowl, scraping in the brown bits. Cool 10 minutes.
3
Add sugars and eggs. Whisk the brown sugar and granulated sugar into the butter. Add the egg, yolk, and vanilla and whisk until smooth and glossy, about 1 minute.
4
Add dry ingredients. Stir in the flour, baking soda, and salt just until no dry streaks remain. Fold in three-quarters of the chocolate.
5
Fill the skillet. Wipe out the skillet, leaving a thin film of butter. Press the dough into an even layer and scatter the remaining chocolate on top.
6
Bake. Bake 20–24 minutes, until the edges are deep golden and the center looks just set.
7
Rest and serve. Sprinkle with flaky salt and rest 10 minutes. Serve warm from the skillet with ice cream, if you like.
AuthorEmma food bloggerDifficultyBeginner
