You’ll be able to by no means go flawed with a chocolate chip cookie. This recipe makes a couple of beneficiant servings and is able to devour in about an hour from begin to end. Sharing is solely non-compulsory!
Chocolate Chunk Skillet Cookie
Makes 1 (6-inch) cookie
- ¼ cup (57 grams) unsalted butter
- 2 tablespoons (24 grams) granulated sugar*
- 2 tablespoons (28 grams) firmly packed mild brown sugar*
- 1 giant egg yolk (19 grams)
- 1 tablespoon (15 grams) entire milk
- ½ teaspoon (2 grams) vanilla extract
- ½ cup (63 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon kosher salt
- ¼ cup (43 grams) chopped 60% cacao bittersweet chocolate
- 2 tablespoons (14 grams) chopped pecans*
- Garnish: flaked sea salt
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Preheat oven to 350°F (180°C).
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In a small saucepan, soften butter over medium warmth; prepare dinner, stirring sometimes, till butter turns golden brown and has a nutty aroma, 5 to six minutes. Take away from warmth; let cool for five to 10 minutes.
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In a medium bowl, whisk collectively browned butter, sugars, egg yolk, milk, and vanilla till mixed. Stir in flour, baking powder, and kosher salt simply till dry substances are moistened. Stir in chocolate and pecans.
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Evenly spray a 6-inch cast-iron skillet with baking spray with flour. Unfold dough into ready pan.
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Bake till edges are golden brown and heart is simply set, 15 to twenty minutes. Let cool on a wire rack for 20 minutes. Garnish with sea salt, if desired. Serve heat.
*We used C&H Granulated Sugar and Gentle Brown Sugar and Schermer Pecans.
No cast-iron skillet? No downside! Cookie dough can be baked in a 6-inch spherical cake pan or an 8½x4½-inch loaf pan.
