I don’t know, I feel like everyone has their version of the chocolate chip cookie.
I’ve been slinging cupcakes and cookies since I could remember, and as corny as it sounds, the ones that came out best were the ones infused with love and good intentions.
Though, factually speaking, I prefer my cookie simple and unfussy. I don’t like to overthink it. And I’m a sucker for a gentle crisp, and cozy center, with plenty of pools of chocolate. Not milk chocolate, but semi sweet or bittersweet. I like the chocolate to harmonize with the sweetness of the batter, and subtly salted to balance it all together.
In this case with the skillet, it’s my lazy way of sharing with a crowd. There’s no scooping or rolling or washing multiple pans. There’s no worrying if the cookies will touch when baked and all that jazz.
And actually, I feel it hits an even larger home run when topped with ice cream that slowly, steadily melts into the warmth of the freshly baked treat, holding its heat from the conduction of the cast iron….
Just… ahhh. It’s my favorite.
I guess the only thing that makes this skillet cookie different from the rest is the emphasis on the quality of the ingredients. I encourage the European butter with the higher fat percentage, and the eggs locally sourced from healthy hens, and chocolate bars for richer pools of chocolate, and organic everything as much as possible.
They matter, I promise!
Though, a rule of thumb: as long as it’s hot and fresh and made with care you’re bound to win over hearts!
Chocolate Chip Cookie Skillet
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1 cup salted butter
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3/4 cup dark brown sugar (packed)
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1/2 cup granulated sugar
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1 tablespoon vanilla extract
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2 large eggs
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1 teaspoon sea salt
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1 teaspoon baking powder
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2 cups all purpose flour
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16 oz (about 2 cups) 60% bitter sweet chocolate bars, roughly chopped
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(Optional) flaked sea salt for finishing
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Preheat oven to 350°F. In a large mixing bowl, cream together the butter and sugars. Then add the vanilla extract, and eggs, one at a time until the mixture is consistent and fluffy.
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In a separate bowl combine the dry ingredients.
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Add half of the dry mixture into the wet and mix until just combined. Add the remaining half and repeat, scraping down the bowl with a rubber spatula as needed.
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Next, fold in the chocolate and transfer the dough into a greased cast iron pan.
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Transfer to the oven and bake for 40-50 minutes or until done to preference.
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Finally, remove from oven and top with scoops of ice cream then serve immediately. Enjoy!
NOTES:
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For more flexibility, you can prepare the dough and transfer to the fridge. When ready to bake, allow to thaw at room temperature for 30 minutes before baking.
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This recipe can be made vegan by swapping out a 1-1 vegan butter, eggs and vegan chocolate bars. Search for organic granulated sugar for more caution.
