Sometimes we just do not have the patience to scoop and chill cookie dough when we want cookies. This recipe gives you a giant warm and gooey skillet cookie with crispy edges in under an hour. Cookie dough lovers will love this cookie and you will love this great easy dessert recipe that can be prepared ahead of time when you have guests. Thanks to the added dark brown sugar this skillet cookie has a toffee flavor that fills the house with the smell of caramel and chocolate in no time. I will admit the first time I made this I planned to bring it to a friend’s house but instead between just two of us we ended up eating the whole thing.
You could easily double the recipe and press the dough into a sheet pan but you would miss out on the delightfully caramelized crispy edges that you get from baking it in a cast iron skillet. I used the beautiful FINEX 8″ cast iron skillet which has a unique shape and the perfect long handle for sauteing, it’s my favorite pan. If you are making the cookie ahead of time but want it to be warm to serve, just put it back in a preheated oven for a few minutes to warm it up and melt the chocolate again. Keep in mind that like all our recipes it just wont be as good with mediocre chocolate so use the best you can get your hands on, it will make a giant difference.
This giant chocolate chip cookie is the perfect match of a gooey center and crispy edges. Baked and served in the same cast iron pan it is an easy and stunning dessert to serve at your next gathering.
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 stick butter (1/4 cup) room temperature
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 whole egg room temperature
- 1 teaspoon vanilla or burbon
- 4 oz chocolate, chopped roughly that's two Match Chocolate bars
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Preheat the oven to 350 degrees and rub the cast iron skillet with butter. I like to use the paper that the butter is wrapped in, it tends to have enough left over butter on it to do the job.
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Mix together the flour, baking soda, and salt with a whisk to incorporate and set aside.
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Cream the butter and sugars together with an electric mixer until light and fluffy, add the egg and vanilla or bourbon and mix until completely combined.
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Add the dry ingredients to the creamed butter mixture and mix just until combined then fold in the chocolate reserving a third of it.
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Evenly spread the cookie dough in the skillet sprinkling the top with the reserved chocolate for that photo finish.
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Bake the skillet cookie in a preheated 350 degree oven for approximately 18 - 20 minutes depending on the thickness of the cookie and your desired doneness. We enjoy the cookie with an amber caramelized brown edge and a still somewhat gooey center. Remember the the skillet stays very hot and will continue to cook it somewhat after taking it out of the oven, so pull it a little early.
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