Feeding the Farmer
Anderson Farm & Ranch
Skillet Cookie
This is a perfect dessert for a night in! Cut it up while it's still warm, top with some vanilla ice-cream (and maybe even some fudge sauce), and this will be a recipe you make over & over!
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup sugar
- 1 large egg
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 10 ounces chocolate chips
Directions
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the flour, baking powder, soda, and salt.
- Heat an oven safe (preferably cast iron!) 12-inch skillet over low heat. Let the skillet heat up for 5 minutes. Add the butter and let it melt completely. Stir in the sugars with a wooden spoon. Turn off the heat under the skillet. You MUST turn off the heat! You can also remove the skillet from the burner if you wish.
- Whisk together the egg and egg yolks in a bowl. Add it to the skillet sugar mixture and mix in right away with a spoon, quickly mixing so the eggs don't cook from the heat. Stir in the vanilla extract.
- Stir in the dry ingredients until just combined. This will take a minute or two and the mixture will be thick, but they will mix in! You can wipe the top of the skillet or the sides with a damp paper towel to remove excess flour.
- Stir in the chocolate chips. Bake the skillet cook for 20 to 25 minutes, or until it's mostly set in the center. Top with flaked sea salt.
- Serve warm with vanilla ice cream.