Chocolate Chip Skillet Cookie
I can't remember where this came from but it is easily the easiest dessert ever!
I can't remember where this came from but it is easily the easiest dessert ever!
- 1 1/2 cups unbleached all-purpose flour
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup dark brown sugar
- 1 cup walnuts broken
- 1 stick (8 tablespoons) unsalted butter
- 1 cup chocolate chunks (ghirardelli or guitard are my fa
- heavy whipping cream whipped and very lightly sweetened (i don't sweeten it at all). optional
- vanilla ice cream optional
- Carbohydrate 145.236396631925 g
- Cholesterol 474.995 mg
- Fat 189.47670482132 g
- Fiber 19.822148742973 g
- Protein 41.2849415642295 g
- Saturated Fat 74.6368384572279 g
- Serving Size 1 1 Recipe (516g)
- Sodium 1137.74062075001 mg
- Sugar 125.414247888952 g
- Trans Fat 17.0452117014553 g
- Calories 2338 calories
Step-by-step
- Preheat oven to 350 degrees.
- Melt butter in an 8 inch cast iron skillet set over medium-low heat.
- Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
- Crack an egg onto the butter and sugar mixture and mix well.
- Sprinkle baking soda, salt and 1/2 cup flour onto sugar mixture and stir until smooth and well-mixed. Repeat with rest of the flour in 1/2 cup increments.
- Stir in walnuts.
- Stir in chocolate chips.
- Place in the oven for 15-20 minutes or until it's golden on the top and around the edges, but still soft in the middle.
- If you want to remove the whole cookie, place skillet on a wire rack and cool completely.
- If you want to serve it right out of the oven (who wouldn't?!?!?), just scoop out some of the cookie with a spoon and put on a plate. Garnish with whipped cream or vanilla ice cream
Cool the melted butter and sugar mixture down for exactly five minutes before cracking in the egg, otherwise the residual heat will cook the proteins and create bits of scrambled egg in the batter. Cast iron retains thermal energy efficiently, which is both an advantage for baking and a hazard during initial mixing. Incorporate the flour in half-cup increments rather than dumping it all at once to prevent dense pockets and excessive gluten development that turns the crumb tough. When adding walnuts, toast them lightly beforehand to drive off moisture and concentrate their natural oils. Pull the skillet from the oven at the fifteen to twenty minute mark when the perimeter turns golden brown while the center retains a soft, yielding give to a light press. Leftovers keep wrapped tightly at room temperature for two days, or individual wedges can be frozen and gently reheated in a low oven for ten minutes to restore the freshly baked texture.
