Using a well maintained cast iron skillet makes this chocolate chip cookie dessert exceptionally delicious!
Total Time:1 hour
Yield:10 slices 1x
1 3/4 c. unbleached flour
1 tsp. salt
1/2 tsp. baking soda
12 Tbsp. unsalted butter (separated 9, 3)
1/2 c. white sugar
3/4 c. brown sugar
1 large egg and 1 egg yolk
2 tsp. vanilla
1 c. chocolate chips or chopped chocolate
Preheat oven to 375 degrees.
Mix the flour and baking in a dish. Set aside.
Melt and brown 9 Tbsp. of butter in the skillet. To brown, on medium heat, keep an eye on the melting, and stir occasionally. The butter should stop spattering and start to turn an amber color. About 5-7 minutes. Don’t burn it!
Transfer the browned butter to larger glass dish.
Drop the extra 3 Tbsp. of butter in the skillet, melt and pour into the browned butter. WIPE the skillet out with a dry paper towel.
Add the sugar, salt and vanilla, and whisk.
Make sure it’s not too warm and whisk in the egg and egg yolk. As you whisk the batter it will turn lighter.
Start to sprinkle the flour mixture and whisk as you sprinkle. A dough will form.
Incorporate the chocolate with your hands.
Press the dough into the skillet.
Bake for 20 minutes, turning the skillet once 1/2 through the cooking time.