Credit goes to www.modemac.com (recipe has been slightly modified based on the results of my trials). This is a little different than a skillet cookie; it has a pie-like thickness and an almost fudge-like consistency if served before completely cooled. I like to serve this with a scoop of vanilla bean ice cream.
2 cups all-purpose flour (I use 1C A/P and 1C pastry flour)
1 teaspoon baking soda
1/4 teaspoon kosher salt
6 ounces (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons pure vanilla extract
12 ounces chocolate chips - semisweet, milk chocolate, or both
Coarsely ground rock salt (optional)
Preheat your oven to 325F. Grease the cooking surface of a #8 cast iron skillet, including the sides.
In a medium bowl (I use a stand mixer), mix together the butter, sugar, and brown sugar. After the sugars and butter are mixed (creamed) together, add egg and vanilla and mix until thoroughly blended.
In a separate bowl, whisk together the flour, baking soda, and salt. Add these to the mixing bowl and mix until a thick, clay-like batter forms. You may have to scrape down your mixing bowl once or twice.
Pour in the chocolate chips and mix to incorporate.
Empty your batter into the cast iron skillet. Using a large spoon or spatula (or by pressing it down with your hands), spread it all out over the pan. At this point you may sprinkle the optional rock salt on top of the dough.
Bake at 325 for 40 minutes, then let stand for 10-15 minutes before serving.
Pics are as follows:
https://www.flickr.com/photos/139658521@N07/shares/V89Yu2
The last picture (the one of the wedge) was taken the next day. Once left to completely cool you will have an ultra-thick chocolate chip cookie.
Enjoy!
2 cups all-purpose flour (I use 1C A/P and 1C pastry flour)
1 teaspoon baking soda
1/4 teaspoon kosher salt
6 ounces (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons pure vanilla extract
12 ounces chocolate chips - semisweet, milk chocolate, or both
Coarsely ground rock salt (optional)
Preheat your oven to 325F. Grease the cooking surface of a #8 cast iron skillet, including the sides.
In a medium bowl (I use a stand mixer), mix together the butter, sugar, and brown sugar. After the sugars and butter are mixed (creamed) together, add egg and vanilla and mix until thoroughly blended.
In a separate bowl, whisk together the flour, baking soda, and salt. Add these to the mixing bowl and mix until a thick, clay-like batter forms. You may have to scrape down your mixing bowl once or twice.
Pour in the chocolate chips and mix to incorporate.
Empty your batter into the cast iron skillet. Using a large spoon or spatula (or by pressing it down with your hands), spread it all out over the pan. At this point you may sprinkle the optional rock salt on top of the dough.
Bake at 325 for 40 minutes, then let stand for 10-15 minutes before serving.
Pics are as follows:
https://www.flickr.com/photos/139658521@N07/shares/V89Yu2
The last picture (the one of the wedge) was taken the next day. Once left to completely cool you will have an ultra-thick chocolate chip cookie.
Enjoy!
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