A little brown sugar, vanilla and chocolate... These are the 3 main ingredients to make these classic brown sugar cookies. I say cookies... Or cookie!, because you can make several minis, OR we suggest making a single XL skillet cookie!
This delicious brown sugar and chocolate cookie recipe is perfect for sharing on Valentine's Day, although you'll end up making it daily when you see how easy, quick and delicious it is.
Baked in an iron skillet, this cookie(s) achieves an irresistible combination of flavors, where the rich taste of brown sugar meets the indulgence of chocolate. A charming and simple alternative that will surely sweeten that special day with every bite. Get ready to surprise your loved ones with this tempting creation straight from the skillet! You'll see the reaction to this cookie is always the same: "I want more!".
Ingredients
- 110 g butter
- 100 g brown sugar
- 65 g white sugar*
- 2 egg yolks
- 30 ml milk
- 1 tsp vanilla extract
- 150 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 110 g dark chocolate
*If you don't want to use white sugar, you can substitute the white sugar for the same amount of brown sugar.
Preparation
- Preheat the oven to 200 °C.
- In a bowl, mix the butter, brown sugar and white sugar until pale and fluffy. You can use a KitchenAid mixer with the whisk attachment.
- Add the yolks, milk and vanilla. Continue beating until creamy, about 2 more minutes.
- Add the flour, baking soda and salt, folding gently with a spatula until combined (if using the KitchenAid, switch to the paddle attachment).
- Add the chocolate pieces and mix just enough to combine.
- Brush with butter or apply nonstick spray the skillet skillet or the Heart Skillet Le Creuset (they are iron skillets, oven-safe and provide very fast baking for doughs).
- Spread the cookie dough in the skillet. Make sure it doesn't overflow.
- Bake in the preheated oven for 17 to 19 minutes, until the edges are lightly golden and the center is still soft.
- Take the skillet out of the oven and serve the warm cookie with a scoop of vanilla ice cream (remember that the skillet, being made of iron, you can cut in it without any fear of damaging it.
NOTE: If instead of a single XL cookie you want to make many, simply divide the dough into similar-sized balls, shape them and flatten on a cookie baking sheet.
Comments
Maria Irene said:
Gràcies.
Aire? No pas, no en té.
Alumini? I tant, perquè la hi vaig tenir el doble de temps.
Farina? La del super.
Alçada? Quasi a baix de tot sobre la reixeta.
La propera potser amb més farina i amb un motlle de ceràmica i deixaré de patir.
Gràcies altre cop.
Claudia&Julia said:
Hola Maria Irene, Las galletas deben estar tiernas antes de sacarse del horno, y que acaben de endurecer fuera. Dicho esto, No debe estar pastosa o cruda. Puede influir el tipo de harina, la altura a qué has puesto la galleta en el horno, si usas o no aire…. en todo caso, puede ayudarte disponer un papel de aluminio holgado por encima del molde o sartén, para que el calor del horno acabe de hornear la masa, sin que se queme por encima. El centro siempre es el punto que tarda más en cocerse, en el horno (al contrario que en el fuego, que tiene el fuego justo debajo), y por eso puede necesitar unos minutos más, dependiendo de muchos factores. ¡Espero que este truco te ayude! Feliz San Valentín!
maria irene said:
Potser l’havia de fer amb la skillet esmaltada beig i no amb la vitrificada negra?
maria irene said:
Que potser cal escalfar la paella?
De sobre torrada però de dins liquida, bé súper pastosa que deu ser encara crua, oi?
Li poso 5 minuts més.