Get excited! You’re going to love this. A chocolate chip cookie that gets crispy and crunchy on the outside and stays soft and fudgy in the middle. Better yet it takes 20 minutes to make and only one pan. But wait, the best part is that you have full permission to eat it right from the oven with a scoop of ice cream and a spoon. I am not kidding. Seriously, treat yourself! It’s Friday, and it’s been a long week. [Insert dancing cha cha emoji] We’re not letting summer get away from us without at least celebrating ice cream in epic proportions one more time. Any excuse works, right?!
Honestly this recipe is the best thing ever. I just got a cast iron skillet (thanks mom!) and have been waiting to try it out ever since. In other words, if you don’t have a cast iron skillet, please go out and buy one. You can thank me later. Now I bet you’re wondering why this cast iron thing is so special. Well I’m here to tell you!
Cast iron pans are made of, no surprise here, iron! An incredible element. Iron has a really high heat capacity. This basically means that it takes more energy to heat up, but that it also holds more energy than other cooking materials. And that heat stays there for a long time. This is doubled by the fact that iron has a really high emissivity. Emissivity is essentially a measure of how well a material gives off heat. This is pretty easy to experience if you hold a hand above a steel pan versus a cast iron pan. You will barely feel any heat above a steel pan. In fact, cast iron is nine times higher in its emissivity than steel. Put together a high heat capacity and a high emissivity and you’ve got yourself some heating power!
Cast iron pans subsequently create some pretty amazing effects on your food when you cook it. The high amount of heat cooks food extremely quickly on the outside lending a crisp crust while slowly heating the inside. That’s what makes cast iron the pan of choice for steaks. And cookies! Just imagine breaking through a crispy exterior to get to the fudgy, warm, golden center. Are you drooling yet? I thought so.
Salted Chocolate Chunk Skillet Cookie
Adapted from Sophistimom
Makes 1 8 inch skillet cookie
½ cup unsalted butter
⅓ cup granulated sugar
⅔ cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup chocolate chunks
Vanilla ice cream (optional)
1. Preheat oven to 350⁰F. Melt the butter in the 8 inch skillet over medium-low heat. It will take a little while to get hot enough across the whole pan to melt the butter. Stir in the sugars and vanilla extract. Remove from heat.
2. Let the pan and mix cool for about 5 minutes. Add the egg to the mixture and stir well. Use a fork if need be to make sure that the egg is well incorporated.
3. Put the flour, baking soda, and salt into the pan and stir carefully, but fully. Stir in the chocolate chunks. Some of the chocolate will begin to melt slightly creating a marbled effect. Don’t worry! This is pleasant side-effect. Sprinkle some sea salt (or fleur de sal if you’re feeling fancy) on top.
4. Bake for10-18 minutes or until the top is golden brown, but the center is still soft. Adjust to your doneness preference, but keep in mind that it will cook just a bit more after you take it out of the oven.
5. Let cool for a couple of minutes, top with vanilla ice cream and sprinkles, and dig in!