Get creative with this infinitely customizable skillet cookie. We used walnuts, bittersweet chocolate, and milk chocolate, but any mix-ins you have in your pantry will work. Dried fruit, oats, the last of your holiday candy, or leftover coffee grounds are fair game. You can even swirl in your favorite spreads, like peanut butter or Nutella.
Snowed in? Find more snow day baking recipes in our 2019 January/February issue!
- 3⁄4 cup (170 grams) unsalted butter, softened
- 3⁄4 cup (165 grams) firmly packed light brown sugar
- 3⁄4 cup (255 grams) maple syrup
- 2 teaspoons (8 grams) vanilla extract
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- 21⁄4 cups (281 grams) all-purpose flour
- 1⁄2 teaspoon (2.5 grams) baking soda
- 1⁄2 teaspoon (1.5 grams) kosher salt
- 3⁄4 cup (85 grams) chopped walnuts, divided
- 2⁄3 cup (113 grams) chopped bittersweet chocolate, divided
- 2⁄3 cup (113 grams) chopped milk chocolate, divided
- Preheat oven to 350°F (180°C). Butter and flour a 10-inch cast-iron skillet.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add maple syrup and vanilla, and beat until well combined, about 1 minute. Add egg and egg yolk, and beat until well combined.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in 1⁄2 cup (57 grams) walnuts, 1⁄2 cup (85 grams) bitter- sweet chocolate, and 1⁄2 cup (85 grams) milk chocolate. Spoon batter into prepared skillet.
- Bake until golden brown and center is just set, 40 to 50 minutes, loosely covering with foil halfway through baking. (Begin checking cookie closely for doneness starting at 40 minutes.) Sprinkle with remaining 1⁄4 cup (28 grams) walnuts, remaining bittersweet chocolate, and remaining milk chocolate. Cover with foil, and bake 5 minutes more. Let cool on a wire rack. Serve warm or at room temperature.