Chocolate Chip Skillet Cookie

One giant cookie is always a good idea.

Folks, you’ve heard it here first… I’m officially tired of making cookies for the season. If you follow this blog you probably know why that is. I’ve made about a bazillion of them in the past couple of months (give or take). So… yeah… I’m done. Or am I really done? I think baking one ginormous cookie is the exception because it’s like making a brownie. Technicalities. 😉

I highly recommend using a 9 inch size oven safe skillet for this recipe because the directions are specific to that size. I had previously tried another recipe that claimed you could use 9, 10, 11, or 12 inch skillet. I made it. I cooked it for ten minutes longer what that recipe called for. Both my husband and I thought it was done. We were wrong. It was browning around the edges and looked nice and set up in the middle. Well, it’s really hard to tell when a giant cookie is done cooking.

Did I mention that this was when we were having friends over? Yeah, so guess who freaked out when she realized that dessert was a disaster mere hours before they were due to arrive? My husband’s response at that time was “Well, you love to eat raw cookie dough so isn’t this the same only partially cooked?” Not helpful. Thank goodness I had all the ingredients for my fudgy brownies. I can always count on that recipe coming out perfectly every time.

Anyway, despite that failure, I was determined to find a better skillet cookie recipe and this one is spot on! To be fair to the previous recipe, I bet that one would have been great too if the suggested amount of cooking time was even remotely close to what it needed. What’s not to love about a chocolate chip cookie that’s the size of your head!? (As long it’s cooked. 😉 )

The only question that remains is how do you eat it? You can be neat about it and cut it into equal portions, like a cake, which I did for pictures here. Or you can break off pieces to the exact size you want (though possibly not the exact shape you want)… throw some vanilla ice cream on top, drizzle it with chocolate or caramel sauce, and top it with whipped cream. That’s exactly how we served dessert when my family was over on Saturday and everyone loved it! Oooor you could just go after it with a spoon. I leave it up to you. 🙂

Chocolate Chip Skillet Cookie Recipe
(About 8 servings)

Ingredients:

10 tablespoons butter, softened (divided per the directions)
1/2 cup white sugar
1/2 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1 and 1/4 cups all-purpose flour (equivalent to 5.3 ounces)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350 degrees F.
Grease the bottom and sides of a 9 inch oven safe skillet with 2 tablespoons of butter. Set it aside.
In a large bowl, mix the remaining 8 tablespoons of butter, white sugar, and light brown sugar until it’s light and fluffy.
Mix in the egg and vanilla extract. Set the wet ingredients aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients.
Mix in the chocolate chips.
Spread the cookie dough into the prepared skillet with a spatula.
Bake for 20 to 30 minutes, or until the edges are crisp and it’s golden on top. Note that every oven is different so the baking time will vary. The original recipe calls for 20-25 minutes but I baked mine for 30 minutes.