This skillet cookie is the ultimate cookie bliss. No rolling or chilling the dough makes this a quick and easy dessert, and it’s always a crowd-pleaser. This is the perfect recipe to whip up when those sudden cookie cravings hit or when you want to impress your friends and family with minimal effort. Serve it warm with a scoop of vanilla ice cream, and prepare to get blown away.
Author: SideChef Everyday
, divided, separated
Semi-Sweet Chocolate Chips
Preheat the oven to 325 degrees F (160 degrees C).
In a medium mixing bowl, add 5 oz of
Unsalted Butter (3/4 cup)
Brown Sugar (1 cup)
Granulated Sugar (1/2 cup)
, and beat with an electric mixer or whisk until well incorporated. You will see that there are no granules of sugar remaining.
Add one of the
Large Eggs (2)
, one egg yolk, and
Vanilla Extract (1/2 Tbsp)
. Mix until combined. This should now be a batter and no streaks of egg inside.
Stir in the
All-Purpose Flour (2 cups)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
, and mix until just combined. Gently stir in the
Semi-Sweet Chocolate Chips (1 cup)
Butter a 12-inch cast iron skillet and press the cookie dough down so that it is flat on the surface. Make sure the dough is even in the skillet.
Bake for 25-30 minutes or until it looks just barely golden. This is cooked when you can put a toothpick through the dough and it comes out clean. The cookie will continue to cook as it sits because of the hot skillet.
Allow to cool in the skillet for at least 20-30 minutes before cutting.
Slice the cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.
The cookie dough can be made ahead and stored in an airtight container in the refrigerator for 1-2 days or frozen for 2-3 months.
Nutrition Per Serving
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