Description
A single skillet-sized chocolate chip cookie with warm, crackly edges and a molten center, perfect for sharing.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) kosher salt
- 170 g (3/4 cup, 1 1/2 sticks) unsalted butter, browned
- 200 g (1 cup, packed) light brown sugar
- 50 g (1/4 cup) granulated sugar
- 2 large eggs
- 2 tsp (10 ml) pure vanilla extract
- 250 g (8.8 oz) chopped bittersweet chocolate
- Flaky sea salt for sprinkling
Instructions
- Brown the butter: Melt butter in a saucepan over medium heat, stirring for 6–8 minutes until golden and nutty. Cool for 8–10 minutes.
- Mix sugars and eggs: Stir in brown sugar and granulated sugar, then add eggs one at a time, mixing until smooth. Add vanilla.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a bowl to aerate.
- Make the dough: Fold dry ingredients into wet until combined. Stir in chocolate.
- Shape and chill: Form dough into a disk on a baking sheet or skillet. Chill for 30–45 minutes.
- Preheat and score: Preheat oven to 190°C (375°F). Score a circle around the edge of the dough.
- Bake: Bake for 18–22 minutes or until edges are golden and center jiggles slightly.
- Finish and rest: Remove from oven, sprinkle with sea salt, and let cool for 10–15 minutes before slicing.
Notes
Chill dough to avoid excessive spreading and ensure an even bake. Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 520
- Sugar: 36g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg