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CHOCOLATE CHIP COOKIE SKILLET


We were talking about fractions with my 6th graders and I suddenly got inspired to cook and cut up my own pie. Decadent. This broke me and my Weight Watchers app. But sometimes, you gotta live on the sweet side!


12 tablespoons unsalted butter 1 cup packed (5 1/4 ounces) brown sugar 2 teaspoons vanilla extract 1 teaspoon salt

1 large egg plus 1 large yolk 1 ¾ cups (8 3/4 ounces) all-purpose flour ½ teaspoon baking soda

1/2 cup of ground walnuts

1 cup (6 ounces) semisweet chocolate chips


Pre-heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown and has a nutty aroma, about 4 minutes. Transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.

Whisk sugar, vanilla, and salt into melted butter. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat two more times until mixture is thick, smooth, and shiny. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in walnuts and chocolate chips.

Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is just starting to turn golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes or slice and eat right away. Cut into wedges.




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