100 Layer Skillet Chocolate Chip Cookie
This decadent cookie is based on the 1,000 Layer Chocolate Chip Cookie made famous by Martha Stewart. A few little tweaks and it becomes a skillet cookie to top all skillet cookies!
Ingredients
- 1 c (2 sticks, 226g) unsalted butter, room temperature
- 3/4 c (150g) packed dark-brown sugar
- 3/4 c (150g) granulated sugar
- 4 large egg yolks room temperature
- 1 tsp. pure vanilla extract
- 2 1/4 c (281g) all-purpose flour plus more for work surface
- 3/4 tsp. baking soda
- 3/4 tsp. fine sea salt or table salt
- 9 oz bittersweet chocolate reserve 2 tablespoons for sprinkling (You can also use milk chocolate)
Instructions
- In a large bowl, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.
- Beat in egg yolks and mix until combined.
- With hand-held mixer off, add in vanilla. Set aside.
- In a large bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, add flour mixture to butter mixture; mix until just combined. Scrape down sides of bowl and mix to combine.
- Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, coarsely chop chocolate into thin shards. Set aside.
- Unwrap each portion of chilled dough and place on a lightly floured work surface. Roll approximately 1/2 inch thick.
- Sprinkle with half the chocolate and top of a second portion of chilled dough. Sprinkle with remaining chocolate and top with remaining portion of dough. Gently flatten with rolling pin.
- Prepare a 7-inch cast iron skillet with baking spray. Carefully move cookie down to skillet.
- Bake until cookie is set, 30-36 minutes, at 350°F. Remove from oven and allow to cool just slightly for about 3 minutes.
- Add ice cream and sprinkle with remaining chopped chocolate.