If you are a fan of my Chocolate Chip Cookie recipe (world’s best if you ask me!), get excited for a new development!
I have been baking my chocolate chip cookies for years, and recently I decided to mix a batch and bake it in a cast iron skillet because…isn’t everything better in a cast iron? If cast iron works for cobbler, cornbread, and roast chicken, I thought it might also work its magic on chocolate chip cookies.
My hunch was correct, and now we have a new version of Chocolate Chip Cookies that I am serving at every opportunity. The edges are craggy and just shy of crunchy, providing a crust-like texture that houses the remaining buttery batter. The cookie dough center is soft and tender, studded with melting chocolate chips and welcoming generous scoops of vanilla ice cream.
I cannot stress enough how much you need to give this dessert a try. The best news? Any size cast iron skillet will work. I am not sure how it works, but I tested this recipe in an 8-inch and a 10-inch skillet, and through some act of baking voo-doo magic, they both required the same amount of time in the oven. I don’t make the rules, but I am happy to follow them and pass them along to you.
This recipe is written to fully cook the center of the cookie dough with no raw dough remaining. If you are looking for a more gooey center, you can always bake yours for less time and enjoy a slightly underdone middle, perfect for enjoying with puddles of melting vanilla ice cream.
Skillet Chocolate Chip Cookie
- 2 tablespoons softened unsalted butter for greasing the pan (I do not suggest using non-stick spray)
- 1/2 pound (2 sticks, 1 cup) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cup light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Generously grease the bottom and sides of an 8- or 10-inch cast iron skillet with the softened 2 tablespoons of butter. Set aside
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Mix to combine.
- In a large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter and egg mixture. Mix on low speed until just combined. Stir in the chocolate chips.
- Pour the batter into the prepared cast iron skillet, smoothing it into an even layer.
- Bake until the edges are lightly browned and the center is mostly done. This will take about 35 minutes. If you like a gooey center, you can bake it for less time.
- Remove the pan from the oven and allow the cookie to cool for about ten minutes. It will deflate a bit, settling in the center and solidifying a bit around the edges.
- Enjoy with scoops of vanilla ice cream!