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Sea Salt Chocolate Chip Cookie Skillet
Sea Salt Chocolate Chip Cookie Skillet - - unsalted butter, white sugar, Light brown sugar packed, egg, vanilla, all-purpose flour, baking soda, salt, Ghirardelli milk chocolate chips (or as many as you would like)…
Ingredients
- stick
- unsalted butter
- d:1
- tablespoons
- white sugar
- d:4
- cup
- Light brown sugar packed
- egg
- teaspoon
- vanilla
- 1 3/4
- cups
- all-purpose flour
- d:1.75
- 3/4
- baking soda
- d:0.75
- salt
- 1/2
- Ghirardelli milk chocolate chips
- or as many as you would like
- d:0.5
- see salts
- whatever you have on hand
- fleur de sel or flaky sea salt
- to top the cookie skillet
Steps
- Preheat oven to 350 degrees.
- Cream the butter and sugars on medium-high speed.
- Continue mixing while adding the egg.
- Add the vanilla.
- Combine the flour, baking soda, and kosher salt in another bowl.
- Slowly add the flour mixture.
- Mix until just combined. (don’t overwork)
- With a spatula, fold in the chocolate chips.
- In a greased 8 inch cast iron skillet press in the cookie dough evenly. Smooth over with a rubber spatula
- Regular Cookies:
- scoop individual dough balls onto a lined cookie sheet then sprinkle each cookie with the flake salt.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:9;a:3:{s:11:"description";s:211:"Cookie Skillet: Bake 26-30 minutes or until dough is golden brown. The inside will be slightly gooey. Cook longer if preferred, just cover with foil to prevent burnt edges
- Regular Cookies: Bake 10-12 minutes.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:10;a:3:{s:11:"description";s:111:"Let cool and sprinkle with the fleur de sel or flaky sea salt. Wonderful served with vanilla ice-cream. ENJOY! ";s:5:"group";s:0:"";s:5:"image";s:0:"";}}