If you’ve been meaning to take your baking game to another level, you’ll need a copy of My Sweet Kitchen by recipe developer and food photographer Linda Lomelino. Use her expert tips and techniques to create sweet towers of smooth, fluffy glory, and decorate them like a pro. These skillet chocolate chip cookies are a work of art.
These large cookies are like gooey, sticky cakes. If you don’t have two small cast-on iron skillets, of course you can bake these cookies in a regular baking pan.
- 2 2/3 ounces milk chocolate
- 2 2/3 ounces dark chocolate (70 percent cocoa)
- 7 tablespoons salted butter
- 1/4 cup plus 2 tablespoons granulated sugar
- 2/3 cup light Muscovado sugar or dark brown sugar (firmly packed in the measuring cup)
- 1 egg
- 1 teaspoon vanilla extract, or 1/4 teaspoon vanilla powder
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cookies
Preheat the oven to 350°F. Oil two small cast-iron skillets with olive oil or butter.
Coarsely chop the milk chocolate and dark chocolate.
Melt the butter in a saucepan. Add the granulated and Muscovado sugars and stir well. Take the pan off the heat and let the butter mixture cool slightly. Beat in the egg and vanilla.
Mix the flour, baking soda, and salt in a medium bowl. Sift the dry ingredients over the butter mixture and add the chopped chocolate. Beat until combined.
Divide the dough between the prepared cast-iron skillets and bake for 17 to 20 minutes, until the cookies are crisp around the edges but still soft in the center. If you bake the dough in one large pan, it may require a longer baking time.