Description
This Chocolate Chip Skillet Cookie is a warm, gooey dessert perfect for sharing. Baked in a cast-iron skillet, it has a crispy edge and a soft, chewy center, loaded with semi-sweet and chocolate chips for extra richness. Ideal for serving warm with ice cream or enjoying on its own.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 325 degrees F. Grease a 10 or 12-inch cast-iron skillet with vegetable oil to prevent sticking, and set it aside.
- Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs: Incorporate the eggs and egg yolk one at a time, beating well after each addition to fully combine and create a rich batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture while running the mixer on low speed just until combined, avoiding overmixing to keep the cookie tender.
- Fold in Chocolates: Gently fold in the chocolate chips and chopped semi-sweet chocolate by hand to evenly distribute throughout the dough.
- Bake the Cookie: Spread the cookie dough evenly in the prepared cast-iron skillet. Bake in the preheated oven for 30 to 40 minutes or until the edges are golden and the center is set but still soft.
- Cool and Serve: Allow the skillet cookie to cool completely before cutting to help it set, or scoop portions while warm for a gooey treat. For an extra indulgence, serve with a scoop of ice cream.
Notes
- Use a cast-iron skillet to get a crispy edge and perfectly baked center.
- You can substitute vegetable oil with butter for greasing if preferred.
- Do not overbake to keep the center soft and chewy.
- Allow the cookie to cool before cutting for cleaner slices.
- Serve warm with vanilla ice cream for a classic dessert experience.
- Store leftovers wrapped tightly at room temperature for up to 2 days.
