These cookies give you a restaurant experience at home.
|1¼ cup (150g)||all-purpose flour|
|½ tsp. (2.4g)||baking soda|
|½ tsp. (3g)||kosher salt|
|4 oz. (113g)||Plugrá® Premium Butter, unsalted, softened|
|½ cup (98g)||dark brown sugar|
|½ cup (100g)||granulated sugar|
|1 lg. (50g)||egg, room temperature|
|1 tsp. (5g)||vanilla extract|
|4 oz. (113g)||semi-sweet or bittersweet chocolate bar, coarsely chopped|
|½ cup (56g)||finely chopped walnuts, optional|
Place oven rack in lower third of oven. Preheat oven to 375°F. Generously butter a 10-inch cast iron skillet or line a 10-inch cake pan with parchment paper then coat with butter. Stir the flour, baking soda, and salt together in a medium bowl. Set aside.
Cream the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 2 minutes or until light and fluffy.
Beat in the egg and vanilla, scraping the bowl before and after the additions.
Add the flour mixture, mixing on low speed until almost completely combined, scrape the bowl and stir in the chocolate chunks and nuts.
Transfer the dough by spoonfuls into the prepared skillet and gently press into an even layer. Bake cookie until outer edges are browned and slightly puffed, 20–25 minutes. Let cool in skillet. Serve in skillet or turn out and cut into wedges.