Haus Cast Iron Cookie Recipe
Chocolate Sauce & Whipped Cream
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Ingredients
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Cookie Base
Chocolate Sauce
Whipped Cream
Method
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In another bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the large eggs, one at a time, followed by the vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold the semi-sweet chocolate chips into the dough.
Spread the cookie dough evenly in a greased cast iron skillet. Bake for 25-30 minutes or until the edges are golden brown.
Remove from the oven and allow to cool slightly in the skillet.
Chocolate Sauce
Heat Ingredients
In a small saucepan over low heat, combine the semi-sweet chocolate, heavy cream, and corn syrup.
Stir Until Smooth
Stir continuously until the chocolate is completely melted and the mixture is smooth.
Remove from Heat
Once smooth, remove from heat and set aside to cool slightly.
Whipped Cream
Chill Equipment
Chill your mixing bowl and beaters in the refrigerator for about 15 minutes.
Whip Cream
In the chilled bowl, pour the heavy cream and add the powdered sugar and vanilla extract.
Beat Until Stiff Peaks
Using a hand mixer, beat on medium-high speed until stiff peaks form.
Serve
Spoon the whipped cream over the warm cookie and drizzle with chocolate sauce.
