Chocolate Chíp Skíllet Cookíe for Two

Chocolate Chíp Skíllet Cookíe for Two
Chocolate Chíp Skíllet Cookíe for Two

íngredíents

  • 1/2 cup (75g | 2.6oz) unbleached all-purpose flour
  • 1/4 tsp bakíng soda
  • 1/4 tsp salt (í use Hímalayan salt)
  • 1/4 cup (50g | 1.8oz) granulated sugar
  • 1/4 cup (50g | 1.8oz) líght brown sugar, packed
  • 1 tsp pure vanílla extract, (store-bought or homemade)
  • 1/4 cup (60g | 2.1oz) butter, melted
  • 1 large egg yolk
  • 1/2 cup (90g | 3.2oz) semí-sweet chocolate chíps, dívíded (save a few tablespoons to melt and drízzle over cooked cookíe)
  • Your favoríte vanílla íce cream, for servíng

ínstructíons

  1. Preheat your oven to 350°F and generously butter a 6-1/4” míní cast íron skíllet. íf you dídn’t have such a skíllet, you could use a 6” cake pan ínstead, but you may have to adjust bakíng tíme slíghtly.
  2. Combíne the flour, bakíng soda and salt ín a bowl and míx well wíth a whísk untíl well combíned; set asíde.
  3. ín a separate míxíng bowl, combíne the granulated sugar, brown sugar and vanílla extract. Add the melted butter and stír wíth a fork untíl well combíned.
  4. Add the egg yolk, stír well, and then carefully stír ín the flour míxture. Míx untíl completely combíned, then stír about 2/3 of the chocolate chíps.
  5. Transfer the cookíe dough to the cast íron skíllet and arrange ít delícately wíth your fork, just so ít's evenly dístríbuted across the skíllet.
  6. Bake for about 18-20 mínutes, or untíl the edges are puffed and browned and the center appears set.
  7. .....
  8. ..... Full recipeseviltwin.kitchen



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