There’s nothing like a big, warm, gooey chocolate chip cookie straight from the oven. I’ve added bacon and sea salt to make this one sweet and salty. Serve it with a few scoops of vanilla bean ice cream for a real treat.
This high-altitude recipe was developed for baking at 8,000 feet, but works equally well, with no adaptations needed, at sea level.
Recipe information
Yield
Makes one 10-inch cookie skillet
Ingredients
Dough:
Topping:
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.
Step 3
In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.
Step 4
Press the dough into a 10-inch cast-iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.
Step 5
To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.
Step 6
Serve immediately or store in an airtight container for up to 7 days.
Recipe notes
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