I love chocolate chip cookies, but they have to be perfect. They must have the right amount of chip to cookie, they must be crispier on the edges and they must have a softer gooey center. I don’t like “fluffy” chocolate chip cookies, they need substance, like this skillet cookie.
This cookie serves eight and it’s always a crowd pleaser, who wouldn’t like a warm, giant cookie being brought to the table? Also, when serving a large crowd, it’s a one dish dessert – perfect. It’s great served warm with ice cream, hot fudge or anything else you can think of.
Chocolate Chip Skillet Cookie
- 1 Stick of Butter
- 1/2 Cup of Sugar
- 1/2 Cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 Whole Egg
- 1 1/2 Cups of Flour
- 1/2 tsp Baking Soda
- Dash of Salt
- 1 1/2 Cups of Chocolate Chips (you can use less, I like very chocolatey cookies)
Preheat the oven to 350 °F. Melt your butter in a cast iron skillet (mine was 8 in) over medium low heat. Stir in the sugars and vanilla, then remove from heat. Allow the pan to cool, but still remain warm. I let mine sit around 6 minutes.
Crack an egg into the pan and whisk into the mix with a fork. Add in the flour, baking soda and salt; stir carefully with a spoon. This part can get messy, so take your time to work everything together. Once it’s mixed, mix in 1 cup of the chocolate chips. When it’s all mixed together, sprinkle the remaining 1/2 C of chocolate chips on top. Place the skillet in the oven and bake for 20-25 minutes or until golden brown with crispy edges, but still soft in the center. Enjoy!