Skillet-Baked Chocolate Chip Cookie

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Photo: Monica Buck
Servings:
8

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

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup unsalted butter, softened

  • ½ cup sugar

  • ¾ cup packed light-brown sugar

  • 1 large egg

  • 2 teaspoons pure vanilla extract

  • 1 ½ 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.

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