Chocolate Chip Skillet Cookie
User Reviews
5.0
21 reviews
Excellent
Chocolate Chip Skillet Cookie
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This giant chocolate chip cookie is made in a cast-iron skillet and served warm. Top with ice cream and chocolate sauce and devour.
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Ingredients
- 1 1/2 sticks (6 oz) unsalted butter plus more for the skillet, softened to room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 large egg yolk both at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet bittersweet, or milk chocolate chunks or chips
- coarse sea salt
- Ice cream for serving (optional)
- chocolate syrup for serving (optional)
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Instructions
- Preheat the oven to 350°F (180°C). Lightly butter a 10-inch (25 cm) oven-safe skillet, preferably cast iron.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth, 20 to 30 seconds.
- Add the brown sugar and granulated sugar and beat, still on medium-high speed, until smooth, 2 to 3 minutes.
- Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape the sides and bottom of the bowl and beat again to incorporate.
- Carefully add the dry ingredients to the wet ingredients and mix on low speed until combined. Stir in the chocolate chunks or chips. The dough will be soft and sticky.☞ TESTER TIP: You can cover and refrigerate the dough for up to 4 days or freeze it for up to 3 months. Let the dough return to room temperature before baking. And good luck not letting the snitches get at it!
- Gently press the dough into the prepared skillet. Sprinkle with sea salt.
- Bake until the edges are lightly browned and set, 25 to 30 minutes. You want the middle to be slightly underbaked.
- Remove the skillet from the oven and let it cool for at least 5 minutes before serving. Top with ice cream and chocolate sauce, if desired, and either slice and serve or just hand everyone a spoon! (You can cover the cookie—whether in its entirety or the leftovers—and refrigerate it in the skillet for up to 4 days. Keep in mind the cookie will be softer the day it comes out of the oven and firmer if you refrigerate it first.)
Nutrition Information
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Serving
1portion
Calories
609kcal
(30%)
Carbohydrates
78g
(26%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
297mg
(12%)
Fiber
4g
(16%)
Sugar
45g
(90%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 609kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 297mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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