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Breakfast Cookie Skillet

ChocolateGastro-PubOvenSweetVegetarian
Time :1 hour 20 minutes
Yield :10 servings
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Enjoy a Breakfast Cookie Skillet with soft cake, crisp streusel, and gooey chocolate depths.
Creating a Breakfast Cookie Skillet is pure joy, as the aroma of melting butter and chocolate wafts through the air. This dish marries the comforting warmth of a cookie fresh from the oven with the crowd-pleasing form of a skillet. The contrast of soft cake and crisp streusel is a pleasing surprise in each bite. As the butter and sugar weave together, the kitchen becomes a haven of sweet delight.
The experience of crafting this skillet involves a gentle patience. Folding chocolate chips into thick, creamy batter creates the anticipation of gooey bursts of flavor in your morning treat. One practical tip: sprinkling the streusel with an even hand ensures every slice delivers its share of crunch. Then, as it bakes, the topping browns invitingly under the oven’s embrace.
Gathering around a cookie skillet transcends the ordinary breakfast ritual. Each slice, still slightly warm, invites smiles and servings. Lay it out on the table and watch as the dessert-like breakfast disappears, leaving only sweet satisfaction behind. The final drizzle of vanilla icing ties together the symphony of textures and flavors. This isn't just a morning meal; it's a reason to linger at the table.

Ingredients

For the streusel:

  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • kosher salt to taste
  • 3 tablespoons unsalted butter melted

For the cookie-cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons unsalted butter softened
  • 1 1/3 cups white sugar
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 2 cups semisweet chocolate chips or dark chocolate chips

For the icing:

  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon whole milk

Directions

  • Preheat the oven to 350 degrees F.
  • Coat a 9x13-inch cast-iron skillet with nonstick cooking spray.
  • In a medium bowl, add the brown sugar, 1/4 cup of the flour, and the extra salt and whisk to combine.
  • Add 3 tablespoons of the melted butter to the brown sugar mixture and stir until a crumbly mixture (with some larger pieces) forms. Be careful not to overmix.
  • Set the streusel aside.
  • In a small bowl, add the remaining flour, the baking powder, and 1 teaspoon of the remaining salt and whisk to combine.
  • In the bowl of a stand mixer, add 8 tablespoons of the softened butter and beat until it is smooth, about 1 minute.
  • Add the white sugar to the butter and beat, scraping down the sides and bottom of the bowl as needed, until the butter mixture is light and fluffy, about 2 minutes.
  • Add the eggs, the egg yolk, and 1 tablespoon of the vanilla to the butter mixture and beat until combined.
  • Add 1/4 cup of the milk to the butter mixture and beat to combine.
  • Add 1/2 of the flour mixture to the butter mixture and beat to combine.
  • Add 1/4 cup of the remaining milk to the butter mixture and beat to combine.
  • Add the remaining flour mixture to the butter mixture, beating until just combined into a batter.
  • Add the chocolate chips to the batter and gently fold to combine.
  • Pour the batter into the prepared skillet and spread it out into an even layer.
  • Sprinkle the batter evenly with the streusel.
  • Bake on the center rack of the oven until a toothpick inserted into the center comes out clean and the streusel is deeply golden, about 50 minutes.
  • Transfer the skillet to a wire rack to cool for 15 minutes.
  • In a small bowl, add the powdered sugar, the remaining vanilla, and the remaining 1 tablespoon of the milk and stir until smooth.
  • Drizzle the cookie-cake with the icing.
  • Serve.
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