Skillet Chocolate Chip Cookie Cake
User Reviews
5
Skillet Chocolate Chip Cookie Cake
Description
The recipe uses a combination of all-purpose flour, baking powder, salt, sugars, and room temperature eggs mixed with softened butter to create a classic cookie dough consistency. Semi-sweet chocolate chips are stirred in for generous pockets of melted chocolate throughout.
The dough is transferred to a well-oiled 12-inch cast iron skillet and baked until the edges are browned and the top appears puffed but set. Baking in a cast iron skillet encourages even heat distribution and develops a slightly crisp bottom and edges contrasting with a tender center.
After baking, the cookie cake cools in the skillet to firm up, which helps when slicing. Optional serving suggestions include stabilized whipped cream or vanilla ice cream, providing cool creaminess to balance the warm cookie.
Preheating the skillet adds crispness to the edges, and slicing is best done once cooled. Leftovers freeze well for up to three months, making this dessert convenient to prepare in advance.
Ingredients
- 1 cup butter 2 sticks, softened to room temp
- 3 cups all-purpose flour
- ¼ tsp table salt fine
- 2 tsp baking powder
- 1 cup granulated sugar
- ⅔ cup light brown sugar packed
- 2 large egg room temp
- 1 egg room temp, yolk
- 2 tsp vanilla extract pure
- 2 cups chocolate chips semi-sweet
- Whipped Cream stabilized or vanilla ice cream, optional for serving
Instructions
- Preheat oven to 350°F, with rack on lower middle position. Spray a 12-inch cast iron skillet with spray oil of your choice.
- In a mixing bowl, whisk together the flour, baking powder, and salt; set aside.
- In a stand mixer fitted with paddle attachment, mix butter with both sugars on medium-high speed, scraping sides of bowl and the paddle a couple of times. Add eggs and vanilla extract; mixing on medium speed another minute.
- Gradually add flour mixture and mix on low speed just until cookie dough forms. Scrape down sides of bowl and paddle. Stir in the chocolate chips by hand.
- Use rubber spatula to fully scrape dough into cast iron skillet, evening out the edges. Bake about 30 minutes or until edges are browned and top looks puffy.
- Let cookie cool pan 15 minutes before slicing into it. If decorating with stabilized whipped cream or any other frosting/sprinkles, allow cookie cool completely first,
Notes
- Preheat your cast iron skillet to enhance the crispness of the cookie edges and bottom.
- Wait until the cookie cake is fully cooled before slicing for cleaner pieces.
- For thicker cookie cake, a 12-inch skillet works best; a 10-inch skillet may require longer baking.
- Freeze leftover slices in an airtight container for up to 3 months.
- Serve with vanilla ice cream or stabilized whipped cream for added creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 262mg | 11% |
| Potassium | 292mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 560IU | 11% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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