Soft, Salted-Rye Chocolate Chip Skillet Cookie

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There’s something about baking a skillet cookie that beckons, “Pull up a chair, and pull out a spoon!” For that reason, this is a great recipe to make if you’re having friends or family over for dinner and you want a simple, humble, yet delicious dessert that everyone can either take little nibbles of or slice off more civilized wedges. Either way, you’ll have a roomful of happy people. Here, the rye flour adds a slightly earthy flavor and aroma, which always works well with dark chocolate.

Serves: 8 | Vegetarian | Start to Finish Time: 75 minutes

Ingredients

  • 11 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour (I think we should keep the grams here, too, in case people want to make substitutions)
  • 3/4 cup rye flour (We need to keep the grams here)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup bittersweet chocolate chips or wafers (or semisweet if you prefer)
  • flaky sea salt (like Maldon) to top

 

Recipe

Preheat oven to 350°F. Spray a 10” cast-iron skillet with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the butter, brown sugar, and granulated sugar until smooth and combined, about 3 minutes. Scrape down the sides as needed with a rubber spatula.

Add the eggs and vanilla and beat until combined.

In a small mixing bowl, whisk together both flours, baking soda, and salt. Working slowly, add the dry ingredients into the butter mixture and beat on slow until smooth.

Remove the bowl from the stand mixer and, using a wooden spoon, fold in the chocolate chips. Scrape the mixture into the prepared skillet. Using your hands, press the dough evenly into the pan. If your hands are sticking to the dough, spray a little cooking spray on them (or coat them with a little olive oil or butter) to help. Sprinkle the top with flaky salt.

Bake 20–22 minutes, or until the outer edges are golden brown. The cookie will firm up as it cools.

Let cool in the skillet for at least 30 minutes before slicing. Sprinkle additional flaky salt if desired. (I always do!) Once cool, slice into 8 wedges and serve.

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