Skillet Cookie
User Reviews
5
Skillet Cookie
Description
This recipe starts with combining flour, baking soda, and salt as the dry base. Butter and sugars are creamed until fluffy, then an egg and vanilla are incorporated for moisture and flavor. The flour mixture is gradually added, and chocolate chips folded in. The dough is spread evenly in a greased cast-iron skillet, with some chocolate chips sprinkled on top before baking.
Baking at 350°F until the edges turn lightly brown yields a cookie with crispy edges and a soft interior. The residual heat of the skillet continues to cook the cookie slightly after removal. Flaky sea salt added after baking offsets the sweetness and enhances the chocolate flavor.
Serving slices with ice cream or warm fudge can elevate the dessert experience. Letting the cookie cool completely before slicing improves the wedge shapes. Using room temperature eggs helps achieve even mixing. Soft brown sugar contributes to chewy texture. Accurate flour measurement prevents dryness.
Ingredients
- 2 cups all-purpose flour (240 grams)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 10 tablespoons butter softened (141g, unsalted
- ½ cup brown sugar 110 grams, light; firmly packed
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips divided (160g, 2 tablespoons, plus
- ½ teaspoon sea salt flaky
Instructions
- Preheat the oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes, scraping down the sides as needed.
- With the mixer on low, add the egg and vanilla extract. Increase speed to medium until well combined, stopping to scrape down the bowl as needed.
- With the mixer on low, slowly add the flour mixture until well incorporated. Fold in ¾ cup chocolate chips. Spread the batter evenly into the prepared cast-iron skillet. Sprinkle the remaining 2 tablespoons of chocolate chips over the top of the dough.
- Bake for 22 to 25 minutes or until edges are lightly browned and a toothpick inserted into the center of the cookie comes out clean. Sprinkle with flaky sea salt. Let cool completely on a wire rack.
Notes
- Allow the skillet cookie to cool before slicing for cleaner wedges.
- Top with ice cream and hot fudge for a richer dessert.
- Bring eggs to room temperature for even mixing by warming in water briefly.
- Remove from oven once lightly browned at edges; residual heat finishes baking.
- Use pure vanilla extract for best flavor.
- Use soft, moist brown sugar to improve texture; hard brown sugar can be softened before use.
- Measure flour by fluffing and spooning into the cup before leveling to avoid packing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 449kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 376mg | 16% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 480IU | 10% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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