Equipment
Ingredients
Wet Ingredients
- 115 g unsalted butter, melted and slightly cooled
- 150 g light brown sugar, packed
- 50 g granulated sugar
- 1 egg, room temperature
- 5 ml vanilla extract
Dry Ingredients
- 185 g all-purpose flour
- 3 g baking soda
- 3 g kosher salt
Mix-ins
- 175 g semisweet chocolate chips
- 60 g walnuts, chopped
Nutrition (per serving)
Method
Preheat your oven to 175C (350F). Lightly grease a 25cm (10-inch) cast iron skillet with a small amount of butter or non-stick spray.
In a mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk vigorously for about 1 minute until well blended.
Add the room temperature egg and vanilla extract to the sugar mixture. Beat until the batter becomes smooth, glossy, and slightly paler in color.
Add the all-purpose flour, baking soda, and kosher salt. Use a silicone spatula to fold the dry ingredients into the wet mixture just until no streaks of dry flour remain.
Stir in the semisweet chocolate chips and chopped walnuts, ensuring they are evenly distributed throughout the dough. Reserve a small handful of chips to press into the top.
Transfer the cookie dough to the prepared cast iron skillet. Use your hands or a spatula to press and shape it into an even layer extending to the edges of the pan. Sprinkle the reserved chocolate chips on top.
Bake in the preheated oven at 175C (350F) for 20 to 25 minutes. The cookie is ready when the edges are golden brown and set, but the center still appears slightly underbaked and gooey.
Carefully remove the skillet from the oven and place it on a wire rack. Allow the cookie to rest and cool in the hot pan for at least 10 minutes before slicing and serving. This allows the center to gently finish cooking without drying out.
Chef's Notes
- To elevate the flavor profile, try browning the butter in a saucepan beforehand instead of just melting it. The nutty aroma pairs beautifully with the walnuts.
- This dessert is traditionally served warm directly from the skillet, topped with scoops of vanilla bean ice cream that melt into the gooey center.
- Cast iron retains heat incredibly well. Always err on the side of underbaking, as the cookie will continue to cook for several minutes after you take it out of the oven.
- For the best texture, ensure your egg is at room temperature before mixing; it emulsifies with the melted butter much better than a cold egg.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Cut into slices and wrap individually in plastic wrap before freezing.
Reheating: Warm in an oven at 150C/300F for 5 to 10 minutes until the chocolate melts again.
