In order to master this giant cookie to perfection, the ideal is to use a cast iron pan. If you do not have one, you can use another ovenproof pan or a 23 cm round baking pan. For the latter option, however, you will need to adapt the recipe instructions slightly. While with a cast iron pan, you make the entire recipe inside the pan (no need to salt a salad bowl), the use of a mold will require to melt the butter separately in a small pan, before adding it to the mold and continuing the recipe normally.
The reason is that you will not be able to melt the butter on the fire in the cake pan directly, at the risk of damaging the pan.Once the butter is melted, the secret is to add the peanut butter and sugars to it while it is still hot, stir well, and then cool in the pan directly for 10 minutes. Without this break, you risk making scrambled eggs when you have to incorporate the eggs, which you absolutely do not want. It is best to place the pan directly in the refrigerator to be sure that the butter-sugar mixture is well cooled when adding the eggs.
Baking time also plays an important role in this recipe, as in any cookie recipe for that matter, and I advise you to watch it closely during your first try, the temperature may vary slightly from oven to oven. other. You know your giant cookie is ready when the edges are lightly golden while the inside remains tender and almost runny - that's what makes the cookie so compelling. Sprinkle with fleur de sel, drizzle with salted caramel, add a scoop of vanilla ice cream, and voila! Serve hot cut into wedges, or if you really can't wait, go straight into the dish with a teaspoon!
Preheat the oven to 160 C.
melt the butter over medium heat, stirring regularly until it becomes slightly blond; about 3 minutes. Add the peanut butter, sugars and vanilla and mix well.
Remove the pan from the heat and let cool for about 10 minutes (preferably in the refrigerator) before adding the eggs. Whisk vigorously to incorporate the eggs. Add the flour, baking soda, salt and mix well until all the ingredients are incorporated. Pour the chocolate chips.
Using a maryse, distribute the dough evenly in the pan. Bake for 18 to 20 minutes, until the edges turn slightly golden while the center is still tender.
Sprinkle with fleur de sel and serve with salted caramel sauce and vanilla ice cream.
