Skillet Chocolate Chip Cookie
Ingredients
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1 cup bittersweet chocolate wafers
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½ cup hazelnuts
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6 tablespoons unsalted butter
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½ cup dark brown sugar
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⅓ cup sugar
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1 teaspoon salt
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2 teaspoons vanilla extract
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the hazelnuts
Place the hazelnuts on the June Pan in a single layer.
½ cup hazelnuts
June Pan
measuring cups
Toast the hazelnuts
Transfer the June Pan to the middle shelf of the June Oven. Toast the hazelnuts 6 minutes, until they are light brown and very fragrant. Once the hazelnuts are toasted, remove them from the June Oven and transfer them to a small dish to cool completely.
June Oven
Chop the chocolate
Roughly chop about half the chocolate wafers with a knife, leaving the other half whole. Set aside.
1 cup bittersweet chocolate wafers
knife
chopping board
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
Combine dry ingredients
In a medium bowl combine the flour and the baking soda.
1 cup all-purpose flour
½ teaspoon baking soda
medium bowl
measuring spoons
whisk
Cream the butter and sugar
Place the butter, sugar, brown sugar and salt in the bowl of the stand mixer fitted with the paddle attachment, or in a medium bowl if using a hand mixer.
6 tablespoons unsalted butter
½ cup dark brown sugar
⅓ cup sugar
1 teaspoon salt
stand mixer
Add egg and vanilla
Add the egg and vanilla to the bowl and mix on low speed until fully combined. Scrape down the sides and bottom of the bowl.
2 teaspoons vanilla extract
spatula
1 large egg
Add the dry ingredients
Add the flour and baking soda mixture and mix on low speed just until no more flour is visible in the dough. Do not overmix.
Chop the nuts
Finely chop the cooled hazelnuts.
Add chocolate and hazelnuts
Add the chocolate and hazelnuts to the batter and mix with a rubber spatula just until they are evenly distributed throughout the dough.
Transfer dough to skillet
Transfer the dough to the skillet and press it into an even layer, using your hands or a rubber spatula. Sprinkle the flaky sea salt over the top of the cookie.
cast iron skillet
1 teaspoon flaky sea salt
Bake the cookie
Place the skillet on the middle shelf of the June Oven. Bake the cookie 23 minutes, until the edges are a deep golden brown. June will notify you when the cookie is ready.
Cool and serve the cookie
Carefully remove the skillet from the June Oven and transfer it to a cooling rack. Allow the cookie to cool at least 30 minutes before slicing it into 12 wedges and serving warm.
cooling rack