5.0 stars (based on 2 reviews)
Chocolate Chip Cookie Skillet
Recipe
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Prep Time: 15 min
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 large egg, room temp
- 1 1/2 cups all-purpose flour, (spooned & leveled, see note below)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cornstarch
- 2 cups semi sweet chocolate chips (milk, dark chocolate or chocolate chunks also work! I like a variety of different types of chocolate!)
Bake Time: 25 min
Yields: 5-6 servings
What you need
Cookie Skillet
What to do
1. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
2. Add eggs and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Mix well, but gently (you can use a rubber spatula).
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, if the cookie dough has been in the fridge, allow your dough to come to room temperature (about 1 hour) preheat oven to 350 degrees.
5. Grease an 8 inch cast iron skillet with cooking spray, oil or butter. Using your hands or a spatula, press the cookie dough evenly into the skillet. Before baking I like to add a couple more chocolate chips on top. Bake for about ~22-25 minutes (ovens vary). Edges should be browning and the middle should have a slight jiggle when you remove from the oven. If you like your cookie to be fully set and less gooey, bake for about 30 minutes.
6. Remove from oven. Add a few more chocolate chips and sprinkle with coarse sea salt. Cool for about 15 minutes, then top with vanilla ice cream. Drizzle with homemade caramel sauce, if that tickles your fancy!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add eggs and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Mix well, but gently (you can use a rubber spatula).
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, if the cookie dough has been in the fridge, allow your dough to come to room temperature (about 1 hour) preheat oven to 350 degrees.
5. Grease an 8 inch cast iron skillet with cooking spray, oil or butter. Using your hands or a spatula, press the cookie dough evenly into the skillet. Before baking I like to add a couple more chocolate chips on top. Bake for about ~22-25 minutes (ovens vary). Edges should be browning and the middle should have a slight jiggle when you remove from the oven. If you like your cookie to be fully set and less gooey, bake for about 30 minutes.
6. Remove from oven. Add a few more chocolate chips and sprinkle with coarse sea salt. Cool for about 15 minutes, then top with vanilla ice cream. Drizzle with homemade caramel sauce, if that tickles your fancy!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
