Chocolate Chip Skillet Cookie
A reader emailed and asked if I had a Chocolate Chip Skillet Cookie and not only had I not posted one, I didn’t even have a recipe in my arsenal. I quickly set to work and after three attempts to get it just right, this one is a winner.
My brother, bless him, totally gets me. We can talk (and eat) food until the cows come home. He loves to cook, knows his way around a kitchen and is always happy to take the leftovers home whenever he comes over to my house. It’s a good thing because last week I was on a cooking and baking tear and had some serious food to unload. This was my third round of making this skillet cookie and as good as they were, I didn’t want them in my house anymore. My pants were getting tighter by the bite. I know I have a problem when I’m getting up in the middle of the night to go to the bathroom and instead go to the kitchen first just to get a nibble.
I’m not sure what I love more about these cookies. If it’s the fact that it’s one giant cookie or if I didn’t spend an entire afternoon tending to baking rounds of cookies. Which technically is the same point but still, these are too EASY! In 22 minutes (give or take a little) you’re pulling out a hot, gooey chocoalte-y mess. They are thick and chewy with a buttery, crispy edge. Of course, I sprinkled sea salt on top but that’s totally optional. I think all dessert should be salted because it’s just so right.
There’s something about baking in a cast iron that gets me too. The rustic quality of is is my preferred aesthetic and I love being able to plop dessert on the table without having to do anything else. Perhaps some ice cream to go with? Nothing fancy here but seriously the bomb. This is truly a one-pot dessert. (Or in my case, a meal, but not’s go there, ok?)
Happy hump day and go make a skillet cookie already. Your brother is waiting.Print
A chocolate chip skillet cooke recipe adjusted for high altitude.
- 2 cups + 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 12 tablespoons butter, melted and cooled slightly
- 1 cup minus 1 tablespoon light brown sugar
- 1/2 cup minus 1 teaspoon granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 1/4 cups semisweet chocolate chips
- 1 teaspoon sea salt
- Preheat the oven to 325F degrees.
- Butter a 10-inch cast iron pan.
- Mix the flour, salt, and baking powder together in medium bowl; set aside.
- Beat the melted butter and sugars together in a large bowl until well combined. Add the egg, egg yolk, and vanilla and mix well. Fold the dry ingredients into the egg mixture and mix just until combined; do not over mix. Stir in the chocolate chips.
- Spoon the cookie dough into the cast iron and spread it smooth with the spatula. Sprinkle with sea salt if using.
- Bake until the top of cookie is light golden brown and slightly firm to the touch about 25 minutes. Remove from oven and cool on a wire rack to room temperature. Cut cookie into wedges and serve.
This recipe has been adjusted for high altitude. If you don’t need to adjust:
decrease flour to 2 1/8 cup, increase brown sugar to 1 cup, and instead of baking powder, use 1/2 teaspoon baking soda. Enjoy!!