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
Tools
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stand mixer
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whisk
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medium bowl
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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cooling rack
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cast iron skillet
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven for the Hazelnuts Cook-Program.
June Oven
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 hazelnuts to the June Oven. Once the hazelnuts are toasted, remove them from the June Oven and let them cool completely.
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 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 batter. Do not overmix.
Chop the nuts
Once cool, finely chop the hazelnuts.
Add chocolate and hazelnuts
Remove the bowl from the stand mixer, if using. Add the chocolate and hazelnuts to the bowl, and mix with a rubber spatula just until evenly distributed throughout the dough.
Transfer dough to skillet
Transfer dough to the skillet, and press in evenly using your hands or a rubber spatula. Sprinkle the flaky sea salt evenly 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 for 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 from the June Oven and cool on a cooling rack for at least 30 minutes. Slice the cookie into 12 wedges and serve warm.
cooling rack
