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Prep time
20 minutes
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Cook time
30 minutes
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Serves
8 to 10
Author Notes
The flavors in this skillet cookie recipe draw inspiration from the rye-cranberry chocolate chunk cookies of Mokonuts fame in Paris. It’s hard to improve upon the combination of nutty rye flour, tart cranberries, bitter chocolate, and a sweet cookie dough. But that’s where the similarities end. The original recipe calls for poppy seeds, which I’ve swapped for cocoa nibs, to give an added crunch and chocolatey flavor. Brown butter amplifies the toasty, nutty flavor of the rye flour, cornstarch keeps the cookies ultra tender and soft, and an extra egg yolk adds to the richness.
When the cookie comes out of the oven, the edges puff up and the bottom becomes crunchy and slightly caramelized while the inside stays gooey. I’m a middle piece person, but there’s truly something for every kind of cookie lover here. This recipe serves a crowd and will be ready to go in just under an hour. Friends and family alike will love it.
Note: This recipe also works in a 12-inch skillet; it may need slightly less time to bake. —Stephanie Loo
Ingredients
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1 cup
(226 grams) unsalted butter, any temperature
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1 cup
(170 grams) bittersweet chocolate
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1 cup
(114 grams) plump dried cranberries
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3/4 cup
(150 grams) dark brown sugar
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3/4 cup
(150 grams) granulated sugar
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1 teaspoon
vanilla extract
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1
large egg
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1
large egg yolk
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1 1/2 teaspoons
baking powder
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1 teaspoon
kosher salt
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3/4 teaspoon
baking soda
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1 1/2 cups
(180 grams) rye flour
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1 cup
(120 grams) all-purpose flour
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1/4 cup
(28 grams) cornstarch
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1/3 cup
(40 grams) cacao nibs
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Flaky sea salt
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Vanilla ice cream, heavy cream, or crème fraîche, for serving (optional)
Directions
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Heat the oven to 375°F. In a 10½-inch cast-iron skillet over medium heat, melt the butter, whisking occasionally. Cook until the butter goes from a pale yellow to a golden brown color and the foam subsides. The brown butter will have a nutty aroma. Remove from the heat and transfer to a large bowl. Let cool for 10 minutes while you gather the other ingredients. Set the greased skillet aside.
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Coarsely chop the chocolate and reserve about 1 tablespoon each of chopped chocolate and dried cranberries.
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To the bowl with the brown butter, add the brown sugar, granulated sugar, and vanilla and whisk to combine. Whisk in the egg and egg yolk until emulsified. Sprinkle the baking powder, kosher salt, and baking soda over the surface of the batter and mix until very well combined. Add the rye flour, all-purpose flour, and cornstarch and carefully stir with a rubber spatula until the dough just comes together and no streaks of flour remain. Stir in the cacao nibs and remaining cranberries and chopped chocolate until evenly distributed. Scrape the batter into the cast-iron skillet and smooth the top with an offset spatula. Scatter the reserved chopped chocolate and cranberries over the dough.
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Bake the cookie, rotating the pan halfway through, for about 20 minutes, until the edges are puffed and golden brown and the center is just set. The center will still be gooey and slightly underbaked. Sprinkle with the sea salt and let sit for 10 to 15 minutes to cool slightly. Serve warm with a scoop of vanilla ice cream, dribble of heavy cream, or dollop crème fraîche, if using, in the center.
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