Salty Dark and Milk Chocolate Skillet Cookie
By The Modern Proper
Salty Dark and Milk Chocolate Skillet Cookie
By The Modern Proper
Yield/Serves:
Makes 2 servings
- 8 tablespoons butter, melted
- ½ cup brown sugar, packed
- ¼ cup raw sugar
- 1 egg
- 1 teaspoon vanilla
- 1¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 oz milk chocolate, finely chopped
- ½ cup dark chocolate chunks
- Vanilla ice cream
- Maldon salt
- Extra chocolate shavings
Everyone loves a good cookie and the king of cookies is, of course, the classic chocolate chip version. This skillet cookie uses dark and milk chocolates and a touch of sea salt. It’s then baked in a cast iron skillet which results in a warm and soft center, wonderfully melted chocolate, and perfectly crisp edges. When served alongside vanilla ice cream it’s the ultimate make-at-home dessert.
Heat oven to 350°F. In a mixing bowl combine the melted butter and both sugars. Stir until fully incorporated.
Mix in egg and vanilla. Add the flour, baking soda and sea salt to the bowl. Stir until a dough forms and no dry bits remain.
Stir in both chocolates. Press dough into a lightly greased 8" or 10" cast iron skillet. Bake until center is firm, but still gooey 18 to 20 minutes.
Remove from oven and cool slightly. Top with ice cream and maldon salt and extra chocolate shavings.
Click here for original recipe »
Heat oven to 350°F. In a mixing bowl combine the melted butter and both sugars. Stir until fully incorporated.
Mix in egg and vanilla. Add the flour, baking soda and sea salt to the bowl. Stir until a dough forms and no dry bits remain.
Stir in both chocolates. Press dough into a lightly greased 8" or 10" cast iron skillet. Bake until center is firm, but still gooey 18 to 20 minutes.
Remove from oven and cool slightly. Top with ice cream and maldon salt and extra chocolate shavings.
Click here for original recipe »