Chocolate Chip Skillet Cookie
User Reviews
5
Chocolate Chip Skillet Cookie
Description
This recipe involves preparing a sizable cookie batter enriched with butter softened to room temperature and a blend of brown and granulated sugars for balanced sweetness and moisture. The flour is combined with cornstarch, baking soda, and salt, which contribute to the tender crumb and leavening. Eggs and vanilla extract are incorporated for richness and flavor.
The batter, soft and sticky after mixing in semi-sweet chocolate chunks, is pressed into a well-buttered cast iron skillet. Baking at 350°F gently cooks the dough, resulting in a cookie with a slightly crisped edge and a tender, gooey center. The skillet presentation allows for a rustic serving style, best enjoyed warm.
For serving, the cookie can be accompanied by cold ice cream or drizzled with chocolate syrup to enhance the warm chocolate experience. The dough can be refrigerated up to four days or frozen for three months; it should be brought back to room temperature before baking for consistent texture.
Ingredients
- 1 1/2 ticks (6 oz) butter plus more for the skillet, softened to room temperature, unsalted
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg both at room temperature, plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet bittersweet, or milk chocolate chunks or chips
- sea salt coarse
- Ice cream for serving (optional)
- chocolate syrup for serving (optional)
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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