Chocolate chip cookie, but make it huge.
Chocolate chip cookies are always perfect, but when they’re skillet-sized, warm, and served with ice cream, they’re even better. Stick with a classic cookie or stir in your favorite add-ins for your dream dessert!
Makes: 1 skillet cookie
Prep Time: 5 minutes
Cook Time: 20 minutes
- Cooking spray
- 1 stick (113g) unsalted butter, room temperature
- 1 cup (213g) packed light brown sugar
- ½ cup (110g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1½ cups (180g) all-purpose flour
- ¾ teaspoon baking soda½ teaspoon kosher salt
- 1 (12-ounce/340g) bag semisweet chocolate chips, divided
- Vanilla ice cream
- Caramel sauce
- Hot fudge
- Preheat the oven to 350°F (180°C). Thoroughly coat a 10-inch (25cm) cast-iron skillet with cooking spray.
- To a large bowl, add the butter, brown sugar, granulated sugar, and vanilla extract. Use a handheld mixer to beat until the sugar is incorporated and the butter is fluffy, about 4 minutes. Add the egg and beat again to incorporate.
- Add the flour, baking soda, and salt. Use a rubber spatula to fold in until almost incorporated. Reserve ½ cup (85g) of the chocolate chips, then pour the rest of the bag into the bowl. Continue folding until completely combined.
- Transfer the cookie dough to the skillet and smooth to the edges in an even layer. Top with the reserved chocolate chips. Bake for 20 to 25 minutes, until the edges are golden brown and the center is set but still a little gooey.
- Serve directly from the skillet with scoops of ice cream and drizzles of caramel and hot fudge.
Before baking, stir in M&Ms, crushed pretzels, coconut flakes, salted peanuts, chopped nuts, or any other favorite cookie add-ins.
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