Cast Iron Chocolate Chip Cookie-Brownie
This cast-iron skillet brookie combines the best of two favorite desserts: a fudgy brownie and a chewy chocolate chip cookie. Along the way, we’ll learn how browning butter adds deep, nutty flavor and how precise measuring and mixing create the perfect texture. Baked in a cast-iron skillet until golden and gooey, it’s a delicious lesson in the sweet science of baking.
- Serves
- 6-8
Directions
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Combine dry ingredients: Preheat the oven to 350F. In a bowl, whisk together the dry ingredients: flour, baking powder, soda, and salt. Set aside.
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Combine wet ingredients: In another small bowl, whisk together the egg and yolks and stir in the vanilla extract.
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Melt butter: Heat an oven-safe 10-12-inch skillet (preferably cast iron) over low heat. Let the skillet heat up slowly for 3 minutes. Add the butter and let it melt completely.
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Add sugars: Quickly stir in the sugars with a spatula, but try not to let the butter brown too much. Use a potholder to hold the cast iron handle, as it will become very hot. As soon as the sugar is combined, turn off the heat and remove the skillet to a cool burner, allowing it to cool for a minute.
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Temper eggs: Pour the skillet sugar mixture into the bowl with eggs and stir quickly with a spatula, so the eggs don’t cook or scramble from the heat. Move quickly to the next step of adding the flour mixture.
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Add dry ingredients: Stir in the dry ingredients until combined. This will take a few minutes and the mixture will be thick, almost like a cookie dough, but it will blend with steady stirring
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Stir in chips: Gently fold in the chocolate chips until they are evenly mixed through the dough. Transfer the dough into the skillet, being careful to hold the hot pan with a potholder. Use a spatula to gently press the dough down evenly, leaving about 1/4-inch at the top to the pan, as it will rise quite a bit.
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Bake: Bake the skillet in the oven for 30-35 minutes, or until it’s set in the center and golden. Remove from the oven as soon as the center looks golden and is firm to the touch. The cookie will continue to cook when removed from the oven.
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Cool: Let cool in the pan for about 10 -15 minutes before cutting. Sprinkle flaked sea salt across the top.
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Serve in wedges or squares on a plate with vanilla ice cream and whipped cream. It is normal for this skillet cookie to be very gooey in the middle.
From Shawnie's class “Day 4 - Sweet Skills: Baking Basics & Precision” (also taught in Global Appetizers: A World of Flavor)
