Chocolate Chip Cookie Soufflé¶
 Serves |  Total Time |
|---|---|
| 4 | 24 minutes |
Ingredients¶
1 stick unsalted butter
1 Tbsp (14 g) heavy cream
100 g all-purpose flour- 1 tsp Diamond Crystal kosher salt
0.5 tsp baking soda- 75 g dark brown sugar
1 large egg- 4 large egg yolks
- 1.5 tsp vanilla extract
- 140 g dark chocolate
- 4 large egg whites
- 0.25 tsp (1 g) cream of tartar
75 g granulated sugar
Cookware¶
- 1 10-inch cast iron skillet
- 1 10-inch cast iron skillet
- 1 bowl
- 1 ice bath
- 1 medium bowl
- 1 large bowl
- 1 mixing bowl
- 1 hand mixer
- 1 10-inch cast iron skillet
Instructions¶
Step 1¶
Preheat oven to 450°F. Prepare a 10-inch cast iron skillet.
Step 2¶
In a 10-inch cast iron skillet over medium heat, melt and brown unsalted butter. Bring to a boil, stirring constantly until the foaming subsides and milk solids toast to a nutty golden brown, about 4 minutes. Scrape the brown butter into a bowl and place over an ice bath to cool until thickened but still soft. Whisk in heavy cream.
Step 3¶
In a medium bowl, whisk together all-purpose flour, Diamond Crystal kosher salt, and baking soda. Set aside.
Step 4¶
In a large bowl, whisk together the cooled brown butter and dark brown sugar. Whisk in whole large egg, egg yolks, and vanilla extract until smooth. Whisk in the flour mixture until smooth, then fold in dark chocolate (finely chopped).
Step 5¶
In a separate clean mixing bowl, beat egg whites with a hand mixer on medium-high until foamy. Add cream of tartar, then gradually stream in granulated sugar, beating until medium peaks form.
Step 6¶
Gently fold one-third of the whipped egg whites into the cookie dough base to lighten it, then gently fold in the remaining egg whites until just incorporated with no visible streaks. Scrape the batter into the prepared 10-inch cast iron skillet and smooth the top.
Step 7¶
Bake at 450 °F for 18 to 20 minutes until puffed and golden with set edges and a soft, medium-rare center. Serve immediately while warm straight from the skillet.
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