Description
This is the GOOIEST chocolate chip skillet cookie! It’s extra tender and loaded with melty dark chocolate – topped with sea salt and vanilla ice cream.
Ingredients
- 1 cup unsalted butter (I recommend European style, but you can also use vegan butter), room temp
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs + 1 egg yolk, room temp
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 2 3/4 cup (360g) all purpose flour *see notes for GF option
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 oz (about 1 1/4 cup) extra dark chocolate**, chopped
- 1/2 cup chocolate wafers***, for sprinkling
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350F and lightly coat a 10″ cast iron skillet with nonstick spray.
- In a large bowl using a hand or stand mixer with the paddle attachment, add the butter, dark brown sugar, and sugar. Mix on medium-high speed until light and fluffy (about 2-3 minutes).
- Scrape down the bowl and add in the eggs. Mix again on medium-high speed for another 2-3 minutes, or until the mixture is pale and creamy (see picture in post for reference).
- Scrape down the bowl and mix in the lemon juice and vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Pour half of the dry ingredients into the wet ingredients and mix on low speed. Once almost combined, mix in the rest of the dry ingredients again on low speed.
- Just before that’s combined, toss in the chopped dark chocolate and use a rubber spatula to fold in by hand.
- Scoop the dough into the skillet and spread it even. Top with the chocolate wafers and bake for 25 minutes, or until the edges are a pale golden brown (the cookie will darken as it cools). If you want a more well-done cookie, bake for an additional 5-8 minutes.
- When the cookie is still warm, sprinkle with a few pinches of fine sea salt and allow it to cool for about 15-20 minutes. Top with ice cream if desired and dig in!
Notes
*GLUTEN FREE – Although I haven’t tested it, I believe gluten free flour would work well in this recipe. Sub the flour with gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I would also suggest weighing the flour rather than measuring by cups, to ensure accuracy.
**DARK CHOCOLATE – I recommend a good quality 90% cocoa chocolate (I used Lindt) – one that you would find in the candy aisle and not the baking aisle. You can use any chocolate you like, but this will give you the meltiest texture and its slight bitterness helps balance out the richness of the cookie.
***CHOCOLATE WAFERS – I used Guittard bittersweet chocolate wafers on top but you can opt to use any chocolate you like, whether that’s more of the chopped chocolate or additional chocolate chips.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Keywords: chocolate chip skillet cookie, skillet chocolate chip cookie, pizookie, homemade pizookie
