Cast Iron Salted Chocolate Chip Cookie-Brownie
Nothing screams wintry family foodie love like a skillet cookie the size of your head made from chewy cookie dough, melty chocolate, and flaky salt on top.
- Serves
- 6-8
Directions
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Preheat the oven to 350 degrees F.
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In a bowl, whisk together the dry ingredients: flour, baking powder, soda, and salt. Set aside.
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In another small bowl, whisk together the egg and yolks and stir in the vanilla extract.
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Heat an oven safe (preferably cast iron) 12-inch skillet over low heat. Let the skillet heat up slowly for 5 minutes. Add the butter and let it melt completely. Quickly stir in the sugars with a spatula but try not to let the butter brown too much.
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As soon as the sugar is combined, TURN OFF the heat under the skillet. You will probably want to remove the skillet from the burner, but make sure to use a potholder or towel to grab the handle.
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Pour the eggs into the skillet sugar mixture 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. The skillet, in essence, becomes your “mixing bowl.”
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Stir in the dry ingredients until combined. This will take a minute or two and the mixture will be thick, but it will blend with steady stirring, as the flour absorbs the eggs and butter. Keep a damp paper towel handy to wipe the edge or sides of the skillet to remove excess flour.
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Gently mix in the chocolate chips. Bake the skillet in the oven for 20 to 25 minutes, or until it’s mostly set in the center. 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. Let cool in the pan for about 5 to 10 minutes before cutting.
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Sprinkle flaked sea salt across the top.
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Serve in wedges or squares on a plate with vanilla ice cream.
From Shawnie's class “Cooking with Kids”
