Chocolate Chip Skillet Cookie for 2 (or Just You)
by Sohla El-Waylly
dessert
Yield: Serves 1 to 2Prep: active time: 20 minutesTotal: total time: 45 minutes
Ingredients
protein
- 1 largeegg
dairy
- 49 gramsunsalted butter(divided)
- vanilla ice cream(to serve)
grain
- 67 gramsall-purpose flour
pantry staple
- 1 teaspoonvanilla extract(pure)
- 53 gramslight or dark brown sugar(packed)
- 1/4 teaspoonbaking soda
- 1/4 teaspoonbaking powder
- 1/4 teaspoonkosher salt
- flaky salt
other
- 56 gramsmilk chocolate(roughly chopped)
- 56 gramsdark chocolate(roughly chopped)
Instructions
- Adjust the oven rack to the middle position and heat to 350F.
- In a small cast iron skillet (6 to 8 inches), melt 3 tablespoons (42 grams) butter over medium heat. Stirring frequently, continue cooking the butter until the sputtering subsides and the solids grow deeply brown, about 2 to 4 minutes. Scrape the browned butter into a medium bowl and remove the skillet from the heat.
- Add the sugar, salt, baking soda, and baking powder and whisk until the mixture looks like wet sand. Add the egg and vanilla, and whisk until pale, creamy, and falls off the whisk in thick ribbons, about 3 minutes. Use a spatula to scrape every bit of the egg mixture off the whisk.
- Add the flour and stir with a spatula until the mixture comes together into a wet dough. Add the chopped chocolate and stir until evenly distributed.
- Place the remaining ½ tablespoon (7 grams) butter into the skillet and spread it around to evenly coat the bottom and sides of the pan.
- Scrape the cookie dough into the skillet and use a wet offset spatula (or wet fingers) to press it evenly into the pan. Place in the oven to bake until slightly puffed, the edges are golden brown, and the center still looks moist and soft, about 13 to 15 minutes. Remove from oven, sprinkle lightly with flaky salt, and let cool 10 minutes before serving.
- Serve warm with vanilla ice cream.