Chef Miko Aspiras is a pastry chef.

Today is National Chocolate Chip Cookie Day.

Miko will show how to make a classic chocolate chip cookies.

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He will also get the hosts to decorate their own loaded skillet cookies with pretzels, Oreos and all different toppings.

Recipe below:

Miko’s Classic Choc Chip Cookie Recipe

• 1 cup (225g) unsalted butter, cut into 1/2-inch (1.3cm) chunks

• 12 ounces (340g) semisweet or bittersweet chocolate

• 3 1/4 cups (415g) all-purpose flour

• 1 1/4 teaspoons baking powder

• 1 teaspoon baking soda

• 3/4 teaspoon fine sea salt

• 1 1/2 cups (320g) packed light brown sugar

• 1/2 cup (100g) granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• Flaky sea salt, for sprinkling (optional)

Directions

Get prepped: Heat the oven to 360°F (180°C) with a rack in the center (350°F/175°C

Line two sheet pans with parchment paper.

In a medium saucepan over low heat, slowly melt the butter.

Stir occasionally with a silicone spatula until the butter is almost melted.

Meanwhile, on a cutting board with a chef’s knife or serrated knife, chop the chocolate, aiming for a mix of 1/3-inch (8mm) to 1/2-inch (1.3cm) pieces, with some finer bits.

Mix dry, mix wet: In a medium bowl, whisk together the flour, baking powder, baking soda and fine sea salt. Grab a large bowl, add the melted butter, and whisk in both sugars. It might look clumpy at first, but it will smooth out quickly.

Break the eggs in one at a time, whisking briskly after each one, just until the streaks of egg white disappear. Whisk in the vanilla.

Mix dry into wet: With the silicone spatula, stir the dry ingredients into the wet until the flour is mostly mixed in. Stir in the chocolate, scraping the sides and bottom of the bowl to catch any loose bits, stopping as soon as the flour has disappeared.

Roll the cookies: If the dough feels warm or looks glossy, refrigerate it for 5 minutes. Scoop 3 tablespoons of dough (55g) per cookie and roll into a ball between your palms. Place them 3 inches (7.5cm) apart on one of the lined sheet pans.

Bake the cookies: When one sheet is full, sprinkle each ball with a small pinch of flaky salt, if you like, and slide the pan into the center of the oven. Bake until the tops are cracked and lightly golden but still soft in the middle when pressed very lightly with a finger, 10 to 12 minutes, rotating the tray with oven mitts halfway through baking.

Let the cookies cool on the sheet pan for 2 minutes, then use a wide spatula to move them to a wire rack to cool completely.

Serve with gelato and enjoy!