Is there anything more satisfying than fresh-baked biccies? At first we thought not, but what if they were customised, especially for you? Now, that’s true satisfaction. And that’s what Ashley Rodriguez of Not Without Salt has done, just for us. Her crisp-edged, chewy-centred, salt-crunch-finished cookies are nothing short of legendary, but we contest that this slightly jazzed up, baked-in-a-skillet version pushes it into “the cookie to end all cookies” territory. Top with ice cream, serve with several spoons and devour with special someones.
What you’ll need
- 1/2 cup (112g) butter
- 2 tablespoons white sugar
- 2 tablespoons Demerara sugar
- 3/4 cup plus 2 tablespoons dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 6 ounces chopped chocolate or chips (Use the best quality chocolate your budget will allow. With a serrated knife, cut chocolate into roughly 1/2 inch chunks)
- 1/2 teaspoon flaky sea salt
How it’s made
- Preheat oven to 200°C. Cream the butter and sugars on medium-high speed until light, 5 minutes. Scrape down the side of the bowl a couple times in this process. Continue mixing while adding the egg. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, baking soda and kosher salt in another bowl. Whisk to combine. With the machine on low, slowly add the flour mixture. Mix until just combined, taking care not to over mix. With a spatula, fold in the chocolate.
- Dump the dough into a 12″ cast iron skillet and pat down to flatten into an even layer. Then sprinkle the flake salt on top. Bake for 12 minutes. Edges will be golden while the centre is still soft and gooey.
- For regular cookies, scoop onto a lined cookie sheet then sprinkle each cookie with a bit of the flake salt. Bake in a preheated 180°C oven for 10-12 minutes, depending on size. Makes 18-24 cookies.
More sumptuous simple pleasures, right this way.