The BLT-Style Cast-Iron Skillet Chocolate Chip Cookie
Chapter 5: Cocktails & Desserts
If you've just subjected your guests to a 130°F medium-rare porterhouse drenched in a tableside butter baste, serving a delicate fruit tart is an insult to the momentum of the evening. The rhythm of a high-end steakhouse demands a crescendo. This skillet cookie is an unapologetic, gooey, espresso-laced liability baked straight in the hot cast iron you should rightly revere. The espresso doesn't make it taste like a morning cup; it acts as a bittering agent that supercharges the dark chocolate and cuts through the aggressive richness of the brown butter. Hand your guests spoons and let them fight over it.
Before you start
Chop the dark chocolate by hand.
Do not use pre-packaged chocolate chips. Buy high-quality dark chocolate bars and chop them yourself with a heavy chef's knife so the irregular shards and fine chocolate dust melt directly into the batter.
Ingredients
- unsalted butter1 cup
- dark brown sugar1 cup
- granulated sugar1/2 cup
- egg1 large
- egg yolk1 large
- pure vanilla extract1 tbsp
- instant espresso powder1 tbsp
- all-purpose flour2 cup
- baking soda1 tsp
- kosher salt1 tsp
- dark chocolate1 1/2 cup
- flaky sea salt1 pinch
- vanilla bean ice cream3 large
Method
- 01
Brown the butter in your cast-iron skillet.
Preheat your oven to 350°F. Place your 10-inch or 12-inch well-seasoned cast-iron skillet over medium heat, melt the butter, and swirl until the foaming subsides and the milk solids turn a toasted amber. Remove from heat immediately.
- 02
Stir in the sugars and let the skillet rest.
Dump the dark brown and granulated sugars directly into the hot fat and stir vigorously for one minute to initiate caramelization. Stop and let the skillet sit for exactly 10 minutes so you don't scramble the eggs in the next step.
- 03
Whisk in the aromatics and eggs.
Once warm but no longer scalding, whisk in the espresso powder, vanilla extract, whole egg, and extra yolk. Stir aggressively until the mixture becomes glossy and pulls away slightly from the pan's edges.
- 04
Fold in the dry ingredients.
Whisk the flour, baking soda, and kosher salt in a separate bowl, then add it to the skillet. Use a wooden spoon to fold it in just until the last streak of flour disappears; overmixing develops gluten and ruins the texture.
- 05
Fold in the chopped chocolate and press into the skillet.
Reserve a handful of the chocolate to press into the top of the dough, folding the rest into the batter and spreading it evenly to the cast-iron edges.
- 06
Bake for exactly 22 to 25 minutes.
Place the skillet in the center rack. The edges should become deeply golden and crispy, but the center must remain slightly underbaked and jiggle when you shake the pan.
- 07
Rest the skillet for 15 minutes before serving.
The immense heat retained by the cast iron will continue to carryover-cook the center on the countertop. Finish with an aggressive sprinkle of flaky sea salt and massive scoops of vanilla bean ice cream.
Notes
Pair this with a proper post-meal pour.
If you executed the martini correctly to start the meal, your palate is primed for the finish. Serve this alongside a glass of Tawny Port or an unadorned pour of high-rye bourbon.