Salted Caramel Skillet Pizookie with Vanilla Bean Gelato Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them at room temperature. Brown the butter first and let it cool slightly so it doesn't cook the egg.

Preheat the oven to 350°F (180°C) and have an 8-inch cast-iron skillet ready. If using a store-bought caramel sauce, check its consistency; if it's too thin, you can thicken it by simmering it briefly.

Instructions

Phase 1: Brown Butter and Dough

1. 1Brown the Butter
   In a small saucepan over medium heat, melt the butter. Cook, swirling occasionally, until the butter foams and turns nutty brown with a deep amber color, about 5 minutes. Remove from heat and let cool slightly.
   Look for The butter smells nutty and has browned bits at the bottom.
   Tip Watch carefully; the butter can go from brown to burnt quickly.
2. 2Mix Sugars and Egg
   In a large bowl, whisk the browned butter with the brown sugar and granulated sugar until smooth. Whisk in the egg and vanilla extract until fully combined and glossy.
   Look for The mixture is smooth, glossy, and slightly thick.
   Tip Make sure the butter is not hot, or it will cook the egg.
3. 3Add Dry Ingredients
   Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a rubber spatula until just combined. Fold in the dark chocolate chips until evenly distributed.
   Look for The dough is thick and holds together when pressed.
   Tip Do not overmix; the dough should be slightly lumpy.

The butter should be a deep amber color with a nutty aroma. The dough will be thick and slightly sticky, with the chocolate chips evenly distributed. It should smell richly of browned butter and vanilla.

Phase 2: Assemble and Bake

4. 4Assemble the Skillet
   Press half of the cookie dough evenly into the bottom of an 8-inch cast-iron skillet. Spread the thick salted caramel sauce over the dough, leaving a small border. Top with the remaining dough, pressing it out to cover the caramel completely.
   Look for The dough covers the caramel; no caramel should be visible.
   Tip Wet your fingers lightly to press the dough without sticking.
5. 5Bake the Pizookie
   Place the skillet in the oven and bake at 350°F (180°C) for 16 minutes, until the edges are golden brown and crisp, but the center is still soft and slightly underdone. Remove from the oven and let rest for 5 minutes.
   Look for The edges are browned and the center is puffed but still soft.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip The center will continue to set as it rests; do not overbake.

The caramel is completely covered by the top layer of dough. The edges of the pizookie are golden brown and pulling away from the skillet, while the center is puffed and soft. The kitchen smells of warm chocolate and caramel.

Phase 3: Top and Serve

6. 6Top and Serve
   Scoop the vanilla bean gelato onto the warm pizookie. Drizzle with extra caramel sauce and sprinkle with flaky sea salt, if desired. Serve immediately.
   Look for The gelato starts to melt slightly on contact with the warm cookie.
   Tip For clean slices, use a sharp knife and wipe it between cuts.

The gelato is melting slightly on the warm cookie, and the caramel is oozing out as you scoop. The contrast of hot and cold, sweet and salty, is visually striking and ready to be devoured.

Common mistakes

One common mistake is overbaking the pizookie, which results in a dry, cakey texture rather than a gooey center. Another is using a caramel sauce that's too thin, causing it to leak out and burn on the skillet.

Also, be careful not to overmix the dough after adding the flour, as this develops gluten and makes the cookie tough.

Finally, don't skip the resting time after baking; it allows the caramel to thicken slightly and makes serving easier.

How to tell it’s done

The pizookie is done when the edges are deep golden brown and the center is puffed but still soft to the touch. A toothpick inserted near the edge should come out with moist crumbs, but the center should remain slightly underdone.

The internal temperature of the cookie will be around 200°F (93°C), but since there's no meat, the visual cues are most important. Let it rest for 5 minutes before serving to allow the caramel to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part