Desserts
Chocolate Chip Skillet Cookie
This is so easy to whip up with ingredients we always have laying around - especially great for a party or when we have guests staying with us!
The recipe
- Prep Time
- 10 minutes
- Cook Time
- 28-35 minutes
- Makes
- 14 servings
Ingredients
- ¾ cup unsalted butter, melted and cooled until warm
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups chocolate chips — semisweet, milk chocolate or a combination
- Vanilla ice cream, for serving
Instructions
- 01
Preheat oven to 325°F.
- 02
Melt the butter in a microwave-safe bowl for about 45 seconds, or until mostly melted. Stir and allow it to cool for several minutes.
- 03
Add the melted butter, brown sugar and granulated sugar to a medium bowl. Beat with an electric mixer until well combined.
- 04
Add the egg, egg yolk and vanilla, then mix until combined.
- 05
Add the flour, baking soda and salt. Stir just until no dry streaks remain, being careful not to overmix.
- 06
Gently fold in the chocolate chips.
- 07
Press the cookie dough evenly into a 10- or 12-inch cast-iron skillet. A regular oven-safe skillet will also work, although the edges may not become quite as crisp.
- 08
Bake for 28–35 minutes, until the edges are lightly golden and the center looks just set. Do not overbake — the cookie will continue cooking in the hot skillet after it leaves the oven.
- 09
Sprinkle flaky sea salt on top of cookie.
- 10
Allow the cookie to cool in the skillet for at least 20–30 minutes before slicing.
- 11
Cut into wedges and serve warm.
Notes
Store covered at room temperature for up to 3 days. The prepared dough can be refrigerated for 1–2 days or frozen for up to 3 months. To freeze the baked cookie, cool completely, cut into wedges and store in an airtight container for up to 3 months.