Salted Chocolate Chunk Skillet Cookie with Sesame!
I found it more imperative to eat this
than to photograph it
For the love of God, please make this.
It is warm, nutty,
ooey gooey chocolatey goodness,
crispy at its edges & soft at its center.
It is everything good, right, and wonderful.
If you’re anything like me, you’ll ditch the toothpick and pull this baby out of the oven RIGHT when a thermometer reads 165 at its center. Let it rest for ten minutes and serve with toasted sesame seeds and several scoops of vanilla ice cream (preferably Blue Bell). Eat it over the stovetop like the beautiful, impatient cookie monster that you are.
A few notes:
Skillet size matters. This recipe works best with a small 8” skillet. Portion accordingly for larger skillets.
This dough is best made ahead of time. Get all the prep out of the way and let it chill until party time.
Salted Chocolate Chunk Skillet Cookie
with Sesame
serves 4ish
Need these:
6 tablespoons unsalted butter
1 tablespoon sesame oil
½ cup granulated sugar
¼ cup light brown sugar
1 large egg
½ teaspoon vanilla extract
1 cup (125g) all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
2 ounces of semisweet chocolate, chopped into chunks
toasted sesame seeds for topping
Do this:
1. Divide the butter: add 4 tablespoons to a small skillet and refrigerate the rest. Warm the butter in the skillet over medium-low heat, stirring constantly, until milk solids are golden-brown in color and nutty in aroma. Transfer brown butter to a large bowl and whisk in the remaining 2 tablespoons of butter. Once incorporated, whisk in granulated sugar, brown sugar, and sesame oil until combined. Add the egg and vanilla and whisk until smooth.
2. In a small bowl, whisk together the flour, salt, and baking soda.
3. Add the flour mixture to the butter mixture and stir until combined. Fold in chocolate chunks. Cover and refrigerate for at least an hour, or up to 3 days.
4. Adjust an oven rack to the middle of the oven and preheat to 350 F. Remove cookie dough from fridge to soften slightly while oven warms. Add the dough to a small oven-safe skillet, preferably cast-iron, and form into a disc shape (disc should be an inch or two smaller, on all sides, then the bottom of the skillet).
5. Bake for 20-25 minutes or until a thermometer reads 165 F at the center. Rest for 10 minutes. Top with with toasted sesame seeds and scoops of vanilla ice cream.
