Once upon a time, there was a weeknight. Some awesome friends invited me over for dinner. I wanted to bake something when I got home from work, but there was no time.
Chocolate chip cookies are easy, but a giant skillet cookie is even easier. I’d been saving this recipe for a while. It was the perfect opportunity to break it out.
I hoofed it over to their apartment with the cookie still warm in the skillet. Running the risk of sounding trite, the smell coming from my tote bag was mouth-watering. I wouldn’t have been surprised if the people on Haight Street began to follow me. Like I was the pied piper. Of cookie monsters.
We re-warmed the cookie after an awesome dinner, and topped it with some Tahitian Vanilla Gelato. It was amazing. The end.
Skillet Chocolate Chip Cookie (aka Cookie Pie)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
1. Preheat oven to 350 F.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In another bowl, cream the butter and sugars until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until well incorporated.
4. Add the flour mixture to the butter/sugar mixture until just combined.
5. Lastly, fold in the chocolate chips.
6. Transfer dough to a 9 or 10 inch oven proof skillet (i.e. cast iron). Press to flatten in an even layer on the bottom of the pan. I used a 9 inch skillet, and the cookie was a little thicker, but just as amazing.
7. Bake until the edges of the cookie are brown and the top is golden, about 35-45 minutes. Don’t over-bake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool. Try not to melt your tote bag if you’re bringing it to a friend’s house for dinner.