Soft Pistachio Chocolate Chip Cookie

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What's better than an extra-gooey, warm chocolate chip cookie—soft and warm right out of the skillet? Here is an egg-free classic that you and your family will love. Pistachios add an unexpected twist. Use your cast iron pan. Mine is more than thirty years old and well broken in.

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Picture a cookie with a soft, molten center and crisp edges. This is the magic of the soft-baked skillet chocolate chip cookie, a delightful contrast in textures that will surely please your palate.

Ingredients

• 4 ounces cream cheese- room temperature
• 8 tablespoons salted butter- melted
• ¾ cup - light brown sugar
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 ⅔ cup all-purpose flour
• ⅓ cup shelled pistachios
• 1 teaspoon cornstarch (optional)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 to 1 ½ cups semisweet, bittersweet or milk chocolate chips
• Your favorite ice cream for serving

Instructions

• Preheat the oven to 325 degrees F
• Butter a 9- or 10-inch cast iron skillet
• In a bowl, cream melted butter, brown sugar, and granulated sugar along with the cream cheese until light and fluffy
• Mix in the vanilla
• Whisk the flour, cornstarch, baking soda, and salt in a separate bowl
• Add the dry ingredients
• Fold in chocolate chips and evenly combine
• Arrange batter in the skillet
• In the oven for 15 minutes, longer if you want a crispier cookie
• Serve your cookie warm with ice cream

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Douglas Pilarski is an award-winning writer & journalist based on the West Coast. He writes about luxury goods, exotic cars, horology, tech, food, lifestyle, equestrian and rodeo, and millionaire travel.

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