Skillet Chocolate Chip Cookie
Skillet Chocolate Chip Cookie
If you like Nestle Toll House cookies, you are going to love this recipe. It’s basically a bigger, thicker, gooier version of your typical chocolate chip cookie. I should add milk as an ingredient, because you’re going to want to drink a lot of it as you attack the skillet version of this cookie. Serve it warm, and it's even better.
Servings
8
Prep time
30 min
Ingredients
- 6 tablespoons unsalted butter, room temperature
- ⅓ cup packed dark-brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup semisweet chocolate chips
Preparation
Preheat oven to 350°.
In a large mixing bowl, use a hand mixer to mix together the butter, granulated sugar and brown sugar. Stir in the egg and vanilla. Sift in the flour, baking soda and salt. Stir in the chocolate chips. Transfer to a 10” cast-iron skillet. Smooth the top of the cookie with a spatula or cake spreader.
Bake until the cookie is golden brown, or until a toothpick comes out clean, about 18-20 minutes.
Cool 5 minutes before serving.
Source:
Adapted from Martha Stewart, © Copyright 2020 Meredith Corporation.
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