There’s nothing like a big, warm, gooey chocolate chip cookie straight from the oven. I’ve added bacon and sea salt to make this one sweet and salty. Serve it with a few scoops of vanilla bean ice cream for a real treat.  

　　  

　　This high-altitude recipe was developed for baking at 8,000 feet, but works equally well, with no adaptations needed, at sea level.

　　

Ingredients

Makes one 10-​inch cookie skillet

　　

Dough:

½ cup (113 g) salted butter, softened

　　¼ cup plus 2 tablespoons (85 grams) cane sugar

　　¼ cup plus 2 tablespoons (85 grams) packed dark brown sugar

　　1 teaspoon vanilla extract

　　2 large eggs

　　2 cups (255 g) all-​purpose flour or 1¾ cups (269 g) gluten-​free flour blend

　　½ teaspoon baking soda

　　½ teaspoon fine sea salt

　　¾ cup (142 g) semi-​sweet chocolate chips

　　6 slices applewood smoked bacon, cooked to your liking, chopped

　　

Topping:

1 teaspoon cane sugar

　　1 teaspoon fine sea salt

　　

Step 1

Preheat the oven to 300°F.

　　

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, ¼ cup plus 2 tablespoons cane sugar, brown sugar, and vanilla extract. Mix on low until combined and no chunks of butter remain. Add the eggs and mix just slightly.

　　

Step 3

In a separate bowl, add the flour, baking soda, and ½ teaspoon sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add the chocolate chips and bacon and mix until combined.

　　

Step 4

Press the dough into a 10-​inch cast-​iron skillet. Bake for 40 minutes, or until the cookie looks set in the middle.

　　

Step 5

To make the topping: In a small dish, add the 1 teaspoon cane sugar and 1 teaspoon sea salt and mix together. Sprinkle the mixture on top of the cookie immediately after coming out of the oven.

　　

Step 6

Serve immediately or store in an airtight container for up to 7 days.

　　Excerpted from The Mountain Baker: 100 High-Altitude Recipes for Every Occasion. Copyright © 2020 Mimi Council and Kimmy Fasani Benchetler. Reproduced by permission of The Countryman Press, a division of W.W. Norton & Company. All rights reserved.Buy the full book from Norton, Amazon, or Bookshop.