Crispy and chewy cookie fans will rejoice to learn a cast-iron skillet can deliver the best of both worlds. Spoon this warm treat straight out of the pan or cut it into wedges and serve with vanilla ice cream.
A cast-iron skillet delivers a crispy and chewy chocolate chip cookie
SKILLET CHOCOLATE CHIP COOKIE MAKES 16 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 1 HOUR
¾ cup unsalted butter, softened ¾ cup packed brown sugar ½ cup granulated sugar 1 egg 1 egg yolk 1½ tsp vanilla 1 ¾ cups all-purpose flour ¾ tsp salt ¾ tsp baking soda 1 cup semisweet chocolate chips 100 g 70% dark chocolate (about 3½ oz), chopped 5⅓ cups PC Vanilla Ice Cream Position rack in lower third of oven; preheat to 375°F. Mist 10-inch castiron or ovenproof skillet with cooking spray; set aside.
In large bowl, using electric mixer, beat together butter, brown sugar and granulated sugar until creamy, 1 minute. Beat in egg, then egg yolk. Beat in vanilla until combined. In separate bowl, whisk together flour, salt and baking soda; stir into butter mixture. Stir in chocolate chips.
Scrape into prepared pan, smoothing top. Bake until golden brown, about 20 minutes. Remove from oven; sprinkle with dark chocolate, pressing slightly. Return to oven; bake until browned and puffed, 15 minutes. Let cool in pan for 15 minutes. Serve warm with vanilla ice cream.
PER SERVING about 369 cal, 4 g pro, 19 g total fat (12 g sat. fat), 48 g carb (2 g dietary fibre, 32 g sugar), 59 mg chol, 239 mg sodium, 121 mg potassium. % RDI: 2% calcium, 14% iron, 11% vit A, 14% folate.