A chocolate chip skillet cooke recipe adjusted for high altitude.
- 2 cups + 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 12 tablespoons butter, melted and cooled slightly
- 1 cup minus 1 tablespoon light brown sugar
- 1/2 cup minus 1 teaspoon granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 1/4 cups semisweet chocolate chips
- 1 teaspoon sea salt
- Preheat the oven to 325F degrees.
- Butter a 10-inch cast iron pan.
- Mix the flour, salt, and baking powder together in medium bowl; set aside.
- Beat the melted butter and sugars together in a large bowl until well combined. Add the egg, egg yolk, and vanilla and mix well. Fold the dry ingredients into the egg mixture and mix just until combined; do not over mix. Stir in the chocolate chips.
- Spoon the cookie dough into the cast iron and spread it smooth with the spatula. Sprinkle with sea salt if using.
- Bake until the top of cookie is light golden brown and slightly firm to the touch about 25 minutes. Remove from oven and cool on a wire rack to room temperature. Cut cookie into wedges and serve.
This recipe has been adjusted for high altitude. If you don’t need to adjust:
decrease flour to 2 1/8 cup, increase brown sugar to 1 cup, and instead of baking powder, use 1/2 teaspoon baking soda. Enjoy!!