HIGH-ALTITUDE BACON CHOCOLATE CHIP COOKIE SKILLET

High-Altitude Bacon Chocolate Chip Cookie Skillet image

Provided by Mimi Council

Yield Makes one 10-inch cookie skillet

Number Of Ingredients 14

Dough:
½ cup (113 g) salted butter, softened
¼ cup plus 2 tablespoons (85 grams) cane sugar
¼ cup plus 2 tablespoons (85 grams) packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (255 g) all-purpose flour or 1¾ cups (269 g) gluten-free flour blend
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup (142 g) semi-sweet chocolate chips
6 slices applewood smoked bacon, cooked to your liking, chopped
Topping:
1 teaspoon cane sugar
1 teaspoon fine sea salt

Steps:

Preheat the oven to 300°F.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.
In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.
Press the dough into a 10-inch cast-iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.
To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.
Serve immediately or store in an airtight container for up to 7 days.