Warm, Gooey, Skillet Cookie Recipe - the Best Way to eat Cookie!

Ingredients

• 55 grams Unsalted Butter (Melted and browned for a nutty flavor)
• 65 grams Light Brown Sugar (Soft brown sugar)
• 0.5 large egg Egg (Beaten, only half used (approx 1 tablespoon))
• 75 grams Plain Flour (All‑purpose flour)
• 0.25 teaspoons Baking Powder (Approximately 1/4 tsp)
• 0.25 teaspoons Bicarbonate of Soda (Approximately 1/4 tsp)
• 0.25 teaspoons Salt (Fine table salt)
• 0.5 teaspoons Vanilla Extract (Pure vanilla extract)
• 75 grams Chocolate Chips (Mix of dark and milk, chopped for irregular pieces)
• 0.5 teaspoons Flaky Sea Salt (For sprinkling on top)

Instructions

1. Preheat Oven

   Set the oven to 180°C fan‑assisted and allow it to preheat.

   Time: PT5M

   Temperature: 180°C

2. Brown the Butter

   Place the 55 g unsalted butter in the cast‑iron skillet over high heat. Stir continuously for 2–3 minutes until it turns a golden‑brown color with tiny brown specks.

   Time: PT3M

3. Combine Butter and Sugar

   Transfer the browned butter to a mixing bowl. Add 65 g light brown sugar and stir until fully incorporated.

   Time: PT2M

4. Add Half an Egg

   Crack one large egg into a small cup, whisk, and pour in roughly half (about 1 tablespoon) into the bowl. Mix briefly.

   Time: PT1M

5. Incorporate Dry Ingredients

   Add 75 g plain flour, 1/4 tsp baking powder, 1/4 tsp bicarbonate of soda, and a pinch of salt to the bowl. Stir until just combined; avoid over‑mixing.

   Time: PT2M

6. Add Vanilla

   Stir in 1/2 tsp vanilla extract until evenly distributed.

   Time: PT30S

7. Fold in Chocolate Chips

   Add 75 g chocolate chips (or about two‑thirds now, reserving the rest for topping) and fold gently.

   Time: PT1M

8. Transfer to Skillet and Top

   Pour the batter into the pre‑heated skillet, spreading lightly with a spatula. Sprinkle the remaining chocolate chips and a pinch of flaky sea salt over the top.

   Time: PT2M

9. Bake the Cookie

   Place the skillet in the oven and bake for 10 minutes, or until the edges are golden and the centre is still soft.

   Time: PT10M

   Temperature: 180°C

10. Cool Slightly

    Remove the skillet from the oven and let the cookie rest for 5–7 minutes so it sets but remains warm.

    Time: PT6M

11. Serve with Ice Cream

    Top the warm cookie with a scoop of salted caramel ice cream. For a perfect round scoop, dip the ice‑cream scoop in hot water before scooping.

    Time: PT1M

Nutrition Facts

Calories

1350

Protein

15 g

Carbohydrates

165 g

Fat

66 g

Fiber

8 g