You can never go wrong with a chocolate chip cookie. This recipe makes a few generous servings and is ready to devour in about an hour from start to finish. Sharing is entirely optional!

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Chocolate Chunk Skillet Cookie

Makes 1 (6-inch) cookie

Ingredients

• ¼ cup (57 grams) unsalted butter
• 2 tablespoons (24 grams) granulated sugar*
• 2 tablespoons (28 grams) firmly packed light brown sugar*
• 1 large egg yolk (19 grams)
• 1 tablespoon (15 grams) whole milk
• ½ teaspoon (2 grams) vanilla extract
• ½ cup (63 grams) all-purpose flour
• ½ teaspoon (2.5 grams) baking powder
• ¼ teaspoon kosher salt
• ¼ cup (43 grams) chopped 60% cacao bittersweet chocolate
• 2 tablespoons (14 grams) chopped pecans*
• Garnish: flaked sea salt

Instructions

• Preheat oven to 350°F (180°C).
• In a small saucepan, melt butter over medium heat; cook, stirring occasionally, until butter turns golden brown and has a nutty aroma, 5 to 6 minutes. Remove from heat; let cool for 5 to 10 minutes.
• In a medium bowl, whisk together browned butter, sugars, egg yolk, milk, and vanilla until combined. Stir in flour, baking powder, and kosher salt just until dry ingredients are moistened. Stir in chocolate and pecans.
• Lightly spray a 6-inch cast-iron skillet with baking spray with flour. Spread dough into prepared pan.
• Bake until edges are golden brown and center is just set, 15 to 20 minutes. Let cool on a wire rack for 20 minutes. Garnish with sea salt, if desired. Serve warm.

Notes

*We used C&H Granulated Sugar and Light Brown Sugar and Schermer Pecans.

 

 

PRO TIP

 

No cast-iron skillet? No problem! Cookie dough can also be baked in a 6-inch round cake pan or an 8½x4½-inch loaf pan.

The post Chocolate Chunk Skillet Cookie first appeared on Bake from Scratch.