Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges. With a few teaspoons of malted milk powder for an extra layer of flavor, it's a rich and chocolaty dessert just begging for a scoop of ice cream—or at least a glass of milk.
Why It Works
- A lower proportion of white sugar makes this skillet cookie super chewy compared with its drop-cookie counterpart.
- Malted milk powder improves browning and adds an extra layer of flavor.
- Baking in cast iron at a slightly higher temperature ensures the cookie is crisp along the edges.
- Yield:Serves 16
- Active time: 35 minutes
- Total time:2 hours
- 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C), plus more for greasing skillet
- 4 1/2 ounces white sugar (2/3 cup; 125g)
- 8 ounces light brown sugar (1 cup, gently packed; 225g)
- 1 ounce malted milk powder (about 1/4 cup; 25g); see note
- 1/2 ounce vanilla extract (1 tablespoon; 15g)
- 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon grated nutmeg
- 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
- 12 1/2 ounces all-purpose flour, such as Gold Medal (2 3/4 cups, spooned; 355g)
- 12 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (about 2 cups; 340g)
Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.
Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.