Gooey Chocolate Chip Skillet Cookie
Total Time
50 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
10″ skillet cookie
- 1 cup unsalted butter (I recommend European style, but you can also use vegan butter), room temp
- 1 cup (200g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs + 1 egg yolk, room temp
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 2 3/4 cup (360g) all purpose flour *see notes for GF option
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 oz (about 1 1/4 cup) extra dark chocolate, chopped
- 1/2 cup chocolate wafers, for sprinkling
- Flaky sea salt, for sprinkling
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Preparation
Chef’s notes
*GLUTEN FREE – Although I haven’t tested it, I believe gluten free flour would work well in this recipe. Sub the flour with gluten free baking flour. I like Bob’s Red Mill 1-to-1 gluten free baking flour. I would also suggest weighing the flour rather than measuring by cups, to ensure accuracy.
**DARK CHOCOLATE – I recommend a good quality 90% cocoa chocolate (I used Lindt) – one that you would find in the candy aisle and not the baking aisle. You can use any chocolate you like, but this will give you the meltiest texture and its slight bitterness helps balance out the richness of the cookie.
***CHOCOLATE WAFERS – I used Guittard bittersweet chocolate wafers on top but you can opt to use any chocolate you like, whether that’s more of the chopped chocolate or additional chocolate chips.