Crispy on the edges and chewy in the middle, this cast-iron dessert is begging for attention this weekend. The recipe is easy and fun to whip up with little ones or surprise the entire family with after dinner. If you’re digging in family-style with a set of spoons, scoop vanilla bean ice cream over the top while the cookie is still warm.
The large Lodge Cast Iron skillet is my new favorite; I have the 17-inch dual-handled pan that’s perfect for feeding a crowd. Get 15% off your first-time Lodge Cast Iron order with code LODGESQUAD, valid November 19, 2019 through December 31, 2020!
Serves 16
2 cup semisweet chocolate discs
1 1/4 cup light brown sugar
2/3 cup granulated sugar
2 1/2 sticks unsalted butter, room temperature
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
3 teaspoons vanilla paste or extract
2 cups all-purpose flour
1/2 teaspoon baking soda
Flaky sea salt
1. Grease a 14 or 16-inch cast iron with 1 tablespoon of butter. Place a rack in lowest position in oven. Preheat to 375 degrees. Coarsely chop chocolate, leaving several discs whole. Set aside.
2. Mix brown sugar, granulated sugar, butter, and kosher salt in a large bowl until no large lumps remain, about 1 minute (use your hands if easier!). Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in 1 1/2 cups chocolate, reserving remaining chocolate, until evenly distributed.
3. Transfer batter into skillet and, with damp hands, pressing into an even layer so dough extends to sides of pan. Scatter remaining chocolate over cookie and sprinkle with flaky sea salt.
4. Bake cookie until outer edges are golden and slightly puffed, 20–25 minutes, keeping in mind that the cookie will continue to cook as it cools. Let cool in skillet about one hour. Serve in skillet or turn over onto a baking sheet and slice.
inspired by Bon Appetit
