Cherry-Coded Chocolate Chip Skillet (Print)
Soft chocolate chip skillet with tart cherries, golden edges, and a touch of flaky sea salt. Ideal for sharing.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 1 cup dark chocolate chips or chunks
10 - 1 cup pitted tart cherries, halved
11 - 1/2 teaspoon flaky sea salt, for finishing
# Method:
01 - Preheat your oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) oven-safe skillet with butter or nonstick spray.
02 - In a medium bowl, whisk together the flour, baking soda, and fine sea salt.
03 - In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lightened in color. Incorporate the eggs and vanilla, whisking until well combined.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry streaks remain.
05 - Gently fold in the chocolate chips and cherries. Avoid overmixing to maintain texture.
06 - Spread the dough evenly into the prepared skillet. Sprinkle the top evenly with flaky sea salt.
07 - Bake for 22 to 25 minutes, or until the edges are golden brown and the center is just set but still soft. Do not overbake; a gooey center is desired.
08 - Allow the skillet cookie to cool for 10 to 15 minutes before serving warm, ideally accompanied by vanilla ice cream.
# Expert Advice:
01 -
- Ready in under 45 minutes from start to finish
- Perfect balance of sweet chocolate and tart cherries
- No scooping individual cookies means less work
- Impressive presentation with minimal effort
02 -
- Perfect for both casual family desserts and impressive entertaining
- Can be made ahead and reheated briefly before serving
- Excellent way to use seasonal cherries when they overflow farmers markets