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Skillet-Baked Chocolate Chip Cookie

352

Sometimes bigger is actually better. Case in point: this giant cookie.

  • Servings: 8

Photography: Monica Buck

Source: Martha Stewart Living, July 2002

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
  • 2 pints vanilla ice cream
  • Caramel Sauce for Skillet-Baked Chocolate Chip Cookie

Directions

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.

  2. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

Reviews Add a comment

  • klythesly
    15 FEB, 2017
    Not bad, but not really what I was looking for. I was hoping for gooey, warm deliciousness, and ended up with a passable, dense, not-dry cookie. It needed the ice cream I put on top of it. Next time, I'll try less flour or maybe another egg yolk to get some gooeyness.
    Reply
  • Sandra60
    4 JAN, 2015
    Made this yesterday as it's easy and isn't loaded with butter and has only one egg. Yet very disappointed, tastes very fatty and heavy! Wondering if there's a way to cut down on the butter by replacing part of it with something else? Applesauce, yogurt, olive oil, etc?
    Reply
  • baking1234
    21 JUL, 2014
    @ BrendaRaines - the milk that is mentioned in the recipe is milk and semisweet chocolate chips
    Reply
  • Brenda Raines
    25 JUN, 2014
    When does the milk go in?
    Reply
  • Penelope McClenny
    26 SEP, 2013
    Excellent recipe, a definite do-over. I love the taste it had, seemingly absorbing a few slightly different flavors from my cast-iron skillet. Also loved how easy it was to mix and form, much quicker than dropping individual cookies!
    Reply
  • youngbakes
    15 APR, 2013
    could we use a cake pan instead??
    Reply
  • bwilcox
    25 FEB, 2013
    This was great! I used Splenda & Splenda brown sugar & it was delicious and easy. This is our new most favorite cookie! I cut it into small cubes and bagged them in snack bags & put them in the freezer for lunches. Terrific!
    Reply
  • leashad
    4 AUG, 2011
    You could probably bake this on the stove top if you cooked it on low heat and have a lid on top. I don't see why anyone would complain that it is 'stoved baked' compared to oven top baked....with any amount of imagination, this could be done on a campstove!. I have seen a total of NO cookies 'baked' on a stove top, BTW....
    Reply
  • pineapplegirl
    3 AUG, 2011
    The name is not misleading...it says BAKED...baking is done IN an oven. COOKED would be done ON the stove-top.
    Reply
  • DebbieDurham
    3 AUG, 2011
    CORRECTION: Name 'IS' very mis-leading...
    Reply