PocketCook

From @Claire Saffitz x Dessert Person

Cookie Soufflé

40 min · Serves 8

40 mintotal
25 minhands on
22steps
8servings

Watch it

Ingredients

For the butter

  • 113 g unsalted butter (1 stick)

For the batter

  • 1 tbsp heavy cream (or milk, or water)
  • 75 g dark brown sugar
  • 100 g all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp Diamond Crystal kosher salt
  • 4 large egg yolks, at room temperature
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • a pinch of vanilla paste (optional)
  • 140 g dark chocolate, finely chopped (70% dark recommended)

For the meringue

  • 4 large egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 75 g white sugar
  • To serve
  • vanilla ice cream

For the assembly

    Method

    For the butter

    1. Preheat the oven to 450°F (230°C).

    2. Melt the butter in a 10 inch cast iron skillet over medium heat.

    3. Cook, stirring constantly, until the water evaporates, the butter foams, and the milk solids toast to a deep brown, about 3 minutes.

      Stirring constantly prevents the milk solids from sticking to the pan and stops hot butter from spitting.

    4. Pour the browned butter immediately into a large glass bowl to stop the cooking.

    5. Place the bowl over an ice bath and stir until the butter cools and thickens to a semi-solid, half-opaque texture, 2–3 minutes.

    For the batter

    1. Separate 4 eggs, placing the whites in a second large bowl and the yolks in a small bowl. Add the remaining whole egg to the yolks.

    2. Whisk the heavy cream into the cooled brown butter.

    3. Add the dark brown sugar to the butter mixture and whisk thoroughly until combined.

    4. In a separate bowl, whisk together the flour, baking soda, and kosher salt.

    5. Whisk the egg yolks, whole egg, vanilla extract, and vanilla paste (if using) into the butter-sugar mixture until smooth.

    6. Add the dry flour mixture to the batter and whisk until smooth.

    7. Fold in the finely chopped dark chocolate with a spatula.

    For the meringue

    1. Add the cream of tartar to the bowl of egg whites.

    2. Beat the egg whites on low-medium speed using a hand mixer until foamy and opaque white, about 1 minute.

    3. Gradually sprinkle in the white sugar while continuing to beat, then increase the mixer speed to high.

    4. Beat until the meringue holds firm, stiff peaks that stand straight up on the beaters, 2–3 minutes.

    For the assembly

    1. Add about a third of the whipped meringue to the cookie batter and stir quickly to lighten the base.

    2. Add half of the remaining meringue and gently fold it in by lifting and turning the batter with a spatula.

    3. Fold in the final portion of meringue until almost no white streaks remain.

      Err on the side of slightly under-mixing to avoid deflating the egg whites.

    4. Scrape the batter immediately into the 10 inch cast iron skillet and smooth the top.

    5. Bake at 450°F (230°C) until puffed, golden brown, and the center slightly wobbles when shaken, 19–20 minutes.

      Then 20 min of waiting

    6. Serve warm straight from the skillet, topped with scoops of vanilla ice cream.

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