GIANT CHOCOLATE CHIP COOKIE/CAKE (by France)
This large-format dreamboat of a cookie is made in one bowl with no special equipment, and can be baked in either a cast-iron or large skillet. It's crunchy on the edges and chewy in the middle, the perfect end of a casual dinner with friends. Bon appetit!
Serves 8-10 l Difficulty: easy l Prep time: 15min l Total time: 40min
1 cup semisweet chocolate (pieces, discs...)
1/2 cups dark brown sugar
1/3 cup granulated sugar
1/2 stick unsalted butter
3/4 teaspoon salt
1 large egg
1½ teaspoons vanilla extract
1 cup flour
¼ teaspoon baking soda
1 pinch of flaky sea salt
1. Place a rack in lowest position in oven; preheat to 375F. Coarsely chop chocolate, leaving several wafers whole; set aside.
2. Mix brown sugar, granulated sugar, butter, and salt in a large bowl until no large lumps remain, about 1 minute.
3. Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in ¾ cup chocolate, reserving remaining chocolate, until evenly distributed.
4. Scrape batter into a 10" cast-iron skillet (or use a stainless steel skillet coated with butter or oil spray). Put batter into skillet with damp hands, pressing into an even layer so dough extends to sides of pan. Scatter remaining chocolate over cookie and sprinkle with sea salt.
5. Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes (15–18 minutes for stainless steel). Let cool in skillet 1 hour. Serve in skillet or turn out; cut into wedges.