Skillet Cookie

Skillet Cookie

serves 8, 40 min, 180°C, 25cm skillet

Ingredients

unsalted butter     115g
light brown sugar   100g
caster sugar        50g
egg                 1 large
plain flour         190g
bicarbonate of soda 1/2 tsp
fine salt           1/2 tsp
vanilla extract     2 tsp
chocolate chunks    175g

Brown the butter first for a nuttier, deeper flavour, optional.

Carryover again, sweet version. The cast iron holds heat and keeps cooking the middle after it leaves the oven. Pull it when the edges are set but the centre still looks underdone, it firms to gooey as it rests.

Recipe

1. Heat the oven to 180°C (160°C fan). Butter a 25cm ovenproof skillet.

2. Melt the butter gently. To brown it, keep it on the heat until golden and nutty, then cool slightly.

3. Whisk in both sugars, then beat in the egg and vanilla until smooth.

4. Stir in the flour, bicarb and salt just until no dry flour remains. Fold in most of the chocolate, holding a few chunks back.

5. Press the dough into the buttered skillet in an even layer and dot the reserved chunks on top.

6. Bake 18 to 20 minutes, until the edges are set and golden but the centre still looks soft and slightly underbaked.

7. Rest in the pan 8 to 10 minutes so the middle firms to a gooey, scoopable set. Serve warm from the pan with vanilla ice cream.

A stand mixer creaming the butter and sugar gives a cakier crumb if you prefer that over gooey.

Sources: Sally’s Baking Addiction, King Arthur Baking.