It’s troublesome to conceive of how one of the good treats ever, the chocolate chip cookie, could be improved, however making one in a skillet is a surefire technique to do it. A forged iron skillet full of cookie dough transforms this iconic deal with right into a crispy-edged, chewy-centered center-of-plate dessert.
A skillet cookie is an effective way to benefit from your oven because it cools down on the finish of your pizza social gathering. In a forged iron skillet pan, the chocolate-loaded batter absorbs the residual warmth from the oven because it bakes, infusing your yard with irresistible candy aromas. Give it a light-weight lick of flame to soften the chocolate chips and gently caramelize the crust, and after quarter-hour of cooking, you’ll be rewarded with an ideal steadiness of gooey, salty chocolate and soft-baked cookie.
Contemporary out of the oven, there’s nothing fairly like spooning a serving of vanilla bean ice cream onto a heat slice, the refreshing chill of the ice cream mingling with the salty, wealthy, flavors of the cookie. For an indulgent teatime deal with, or packed away for a gameday tailgate, let the cookie cool within the fridge first. The hardened texture will resemble that of a standard delicate chocolate chip cookie, however with a barely gooey inside and crisp crust. Better of each worlds? We predict so.
Be aware: We advocate utilizing gasoline to cook dinner this recipe, because it requires a parbake in residual warmth (no flame).
Time
half-hour lively time
Yield
One 9-inch skillet cookie serves 6
Gear
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Elements
¼ cup (52 grams) caster (superfine) sugar
½ cup (80 grams) brown sugar, flippantly packed
⅓ cup (80 grams) unsalted butter
¾ teaspoon vanilla extract (3 grams) or 1 ½ teaspoons vanilla essence (7 grams)
1 giant egg
1 cup (130 grams) flour
¼ teaspoon (1 gram) baking powder
¾ cup (100 grams) chocolate chips
¾ cup (100 grams) semi-sweet darkish chocolate, roughly chopped
1 teaspoon (4.5 grams) vegetable oil
1 teaspoon (4 grams) flaky sea salt
Methodology
Fireplace up your oven, flip the gasoline dial to low and preheat for quarter-hour, aiming for 572°F (190°C) on the stone baking board inside. Use an infrared thermometer to rapidly and precisely test the temperature.
In a big bowl, combine sugar, butter, and vanilla collectively till no lumps stay. Crack within the egg and stir to mix till the combination resembles cake batter.
Sift within the flour and baking powder and blend till no flour streaks stay. Add half the chocolate chips and the entire chopped darkish chocolate. Combine all the things collectively, combining along with your arms if mandatory.
Flippantly rub 1 teaspoon of oil into your pre-seasoned forged iron skillet pan (or butter, should you choose a crispier edge). Unfold the cookie dough into the skillet, scraping down the perimeters of the bowl. Use damp arms to softly pat the cookie dough down into the corners of the pan to create a fair floor. Add the remaining chocolate chips and sprinkle with flaked sea salt. Set a timer. Flip off the oven and place the skillet inside to cook dinner for five minutes. After 4 minutes, rotate the pan 180 levels and activate the oven to its lowest setting.
Prepare dinner for one more 5 minutes. On the 10-minute mark, flip the pan 90 levels. After two minutes, flip the pan one other 180 levels. From right here, flip the pan 90 levels each minute for one more 4 minutes till you attain 16 complete minutes of cooking. By this level, the cookie will start to scent scrumptious and puff up, turning medium golden brown. Take away the skillet from the oven to a protected floor and insert a toothpick or knife tip into the middle; give or take some melted chocolate, the knife ought to come out clear.
If serving heat, let the cookie relaxation for five minutes earlier than slicing, then prime with a scoop of ice cream. When you choose a extra stable cookie, let it attain room temperature, then slice (because it cools, the cookie will harden) and switch to a container to refrigerate for at the very least one hour earlier than slicing and serving.
