Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup salted butter, softened
- ¾ cup brown sugar
- ½ teaspoon vanilla bean paste
- 1 large egg
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
- ¼ cup mini 70% dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter and brown sugar until fluffy. Add the vanilla bean paste and mix well.
- Add the egg one at a time, mixing thoroughly between each addition.
- Turn the mixer on low and slowly add the dry flour mixture, mixing until combined. Turn off the mixer and fold in the chocolate chips.
- Brush an 8-inch round skillet with melted butter. Press the cookie dough evenly into the skillet.
- Bake for 25 minutes, or until the sides are golden brown and crispy. The center should still be a bit gooey but puffed up.
- Serve hot or warm, topped with two dollops of vanilla ice cream.
Notes
- For a richer flavor, you can use a mix of different chocolate chips, like milk and white chocolate.
- If you prefer a less gooey center, bake for an additional 5 minutes.
- Serve immediately for the best gooey texture or store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
