Bacon and sea salt make this big, warm, gooey cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.
Provided by Mimi Council
Categories Bake Cookies Chocolate Bacon Wheat/Gluten-Free Party Dessert Kid-Friendly Peanut Free Tree Nut Free
Yield Makes one 10-inch cookie skillet
Number Of Ingredients 14
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.
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