| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 stick unsalted butter
- 4 tablespoons white sugar
- 1 cup Light brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup Ghirardelli milk chocolate chips or as many as you would like
- 1/2 teaspoon "see salts" fleur de sel or regular sea salt whatever you have on hand
- fleur de sel or flaky sea salt to top the cookie skillet
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Cream the butter and sugars on medium-high speed.
- Continue mixing while adding the egg.
- Add the vanilla.
- Combine the flour, baking soda, and kosher salt in another bowl.
- Slowly add the flour mixture.
- Mix until just combined. (don’t overwork)
- With a spatula, fold in the chocolate chips.
- Cookie Skillet: In a greased 8 inch cast iron skillet press in the cookie dough evenly. Smooth over with a rubber spatula. Regular Cookies: scoop individual dough balls onto a lined cookie sheet then sprinkle each cookie with the flake salt.
- Cookie Skillet: Bake 26-30 minutes or until dough is golden brown. The inside will be slightly gooey. Cook longer if preferred, just cover with foil to prevent burnt edges. Regular Cookies: Bake 10-12 minutes.
- Let cool and sprinkle with the fleur de sel or flaky sea salt. Wonderful served with vanilla ice-cream. ENJOY!
Recipe Notes
You can purchase the fleur de sel here
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