Skillet Chocolate Chip Cookie
This skillet chocolate chip cookie is crispy around the edges and soft inside. It's filled with chocolate chips and topped with dark chocolate chunks. This skillet cookie is so easy to make and perfect for sharing!
Servings: 8 people
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoons baking soda
- ½ teaspoon Kosher salt
- 11 tablespoons unsalted butter, softened at room temperature (equiv to 1 stick plus 3 tablespoons)
- ½ cup granulated sugar
- ⅔ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups semisweet chocolate chips
- ¼ cup dark chocolate chunks
- Vanilla ice cream for serving
- Chocolate or caramel sauce for serving
Instructions
- Preheat oven to 350 degrees F.
- Make sure you have a 10 inch cast iron skillet. Do not grease it.
- Dry ingredients: In a bowl, whisk the flour, baking soda, and salt until evenly combined. Set aside.
- Wet ingredients: Using a stand mixer or a handheld mixer, cream the butter with the granulated sugar and the brown sugar on high speed until light and fluffy, about 2 to 3 minutes. Beat in the egg. Add vanilla extract and mix for a few seconds until evenly combined.
- On low speed, mix in the dry ingredients with the wet ingredients until evenly combined and a thick dough dough forms. Do not overmix. Using a rubber spatula, fold in the 1 ¼ cups of semisweet chocolate chips.
- Spread dough evenly over the ungreased 10 inch cast iron skillet. Top with the ¼ cup of the dark chocolate chunks. Note: the dough should be about ¾ to 1 inch thick.
- Bake for 30-35 minutes in the middle rack, or until the edges and top are golden brown, and the center is set (it may be a little bit jiggly in the center, that’s fine as long as it's not too jiggly). It will puff up and then deflate a little. Note: if you use a 12 inch skillet, you may need to reduce the baking time by 3-5 minutes.
- Let it cool for at least 20 minutes to allow the cookie to set. Serve with ice cream and drizzle with chocolate or caramel sauce. Enjoy!
Notes
- Special equipment: 10 inch cast iron skillet, handheld or stand mixer.
- Make ahead: The cookie dough can be made 1 day in advance and stored in the fridge. Let the dough sit on the counter at room temperature for 20-30 minutes before using so you can easily spread it over the skillet.
- Let it cool: Let the cookie cool for 20 minutes or longer to allow the interior to set.