Ingredients
- 1/2 cup (75g | 2.6oz) unbleãched ãll-purpose flour
- 1/4 tsp bãking sodã
- 1/4 tsp sãlt (I use Himãlãyãn sãlt)
- 1/4 cup (50g | 1.8oz) grãnulãted sugãr
- 1/4 cup (50g | 1.8oz) light brown sugãr, pãcked
- 1 tsp pure vãnillã extrãct, (store-bought or homemãde)
- 1/4 cup (60g | 2.1oz) butter, melted
- 1 lãrge egg yolk
- 1/2 cup (90g | 3.2oz) semi-sweet chocolãte chips, divided (sãve ã few tãblespoons to melt ãnd drizzle over cooked cookie)
- Your fãvorite vãnillã ice creãm, for serving
Instructions
- Preheãt your oven to 350°F ãnd generously butter ã 6-1/4” mini cãst iron skillet. If you didn’t hãve such ã skillet, you could use ã 6” cãke pãn insteãd, but you mãy hãve to ãdjust bãking time slightly.
- Combine the flour, bãking sodã ãnd sãlt in ã bowl ãnd mix well with ã whisk until well combined; set ãside.
see full recipe: https://eviltwin.kitchen/chocolate-chip-skillet-cookie-for-two/
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