Heart Skillet Cookie
Sweets are the best way to woo that special someone on Valentine’s Day, and our giant heart-shaped cookie is guaranteed to do the trick! Loaded with semisweet chocolate and white chocolate chunks, it’s topped with scoops of vanilla ice cream and sprinkled with walnuts. What’s not to love? The dough can be made up to two days in advance, so you’ll have more time to spend with your sweetheart on the holiday.
Ingredients:
- 1 1/2 cups (6 oz./180 g) all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 1/2 cup (3 1/2 oz./105 g) granulated sugar
- 1 egg
- 2 tsp. vanilla bean paste or vanilla extract
- 1/2 lb. (250 g) semisweet or bittersweet bar chocolate, roughly chopped, or chocolate disks
- 1/4 cup (1 1/2 oz./45 g) white chocolate chunks
- 1/4 cup (1 oz./30 g) toasted walnuts, roughly chopped, plus more for topping
- Flaky sea salt (optional)
- Vanilla ice cream for serving
Directions:
Preheat an oven to 350°F (180°C). Grease an 8- or 10-inch (20- or 25-cm) Le Creuset heart-shaped cast-iron skillet with nonstick cooking spray.
In a bowl, stir together the flour, baking soda and kosher salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute. Add both sugars, increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl.
With the mixer on medium-low speed, add the flour mixture in three additions and beat until just combined. Add the semisweet chocolate, white chocolate and walnuts, increase the speed to medium and beat until just combined.
Transfer the dough to the prepared pan and spread in an even layer. If you have time, cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. Just before baking, sprinkle the dough with flaky sea salt.
Bake until the edges are set but the center still jiggles slightly when you shake the pan, 35 to 40 minutes for the 8-inch (20-cm) pan and 25 to 30 minutes for the 10-inch (25-cm) pan.
Transfer the pan to a wire rack and let the cookie cool for 10 minutes. Top with scoops of vanilla ice cream and a sprinkling of walnuts and serve with spoons. Serves 8.
Williams Sonoma Test Kitchen
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