Skillet-Baked Chocolate Chip Cookie

351 Ratings
  • 5 76
  • 4 128
  • 3 103
  • 2 32
  • 1 12

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

Martha Stewart Living, July 2002

Gallery

Credit: Monica Buck

Recipe Summary

Servings:
8
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (66)

351 Ratings
  • 5 76
  • 4 128
  • 3 103
  • 2 32
  • 1 12
Martha Stewart Member
02/15/2017
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.
Martha Stewart Member
01/04/2015
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?
Martha Stewart Member
07/21/2014
@ BrendaRaines - the milk that is mentioned in the recipe is milk and semisweet chocolate chips
Advertisement
Martha Stewart Member
06/25/2014
When does the milk go in?
Martha Stewart Member
09/26/2013
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!
Martha Stewart Member
04/15/2013
could we use a cake pan instead??
Advertisement
Martha Stewart Member
02/25/2013
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!
Martha Stewart Member
08/04/2011
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....
Martha Stewart Member
08/03/2011
The name is not misleading...it says BAKED...baking is done IN an oven. COOKED would be done ON the stove-top.
Martha Stewart Member
08/03/2011
CORRECTION: Name 'IS' very mis-leading...
Martha Stewart Member
08/03/2011
DISAPPOINTED! The name if very mis-leading. I was hoping for a cookie that could be "baked" on the stove-top, in a skillet. This could be baked in ANY round pan, in the oven!
Martha Stewart Member
01/17/2011
With the day off from school, my 15 year old daughter wanted to make dinner ALL BY HERSELF! She searched for recipes that appealed to her. She made a delicious chicken/potato soup, Irish soda bread and this Skillet-Baked Chocolate Chip Cookie. Everything was yummy! She was so proud when her big brother asked for seconds of everything! The cookie turned out so picture perfect! The warm caramel sauce was soooooooooooooooo delicious This recipe is perfect - fast, easy and great!
Martha Stewart Member
01/16/2011
I do it on a pizza pan for birthdays. Everyone loves getting a giant cookie for thier birthday. I bake the whole batch on a deep cookie sheet most of the time and then cuts into bars. Sooo much easier and faster and I think we like them better with that nice thick bite.
Martha Stewart Member
01/15/2011
Go ahead and Google "Cookie Break Up Recipe" - I found the recipe in seconds. Here's one: http://www.food.com/recipe/cookie-break-up-85037
Martha Stewart Member
01/15/2011
++I+would+love+to+know+where+I+can+find+the+recipe+that+%22mattafer%22+listed+below+in+her+posting+about+%22Cookie+Break+up%22+which+is+baked+in+a+sheet+pan%21+Thanks%21
Martha Stewart Member
01/15/2011
I think this is a great recipe, I made it with peanut butter and semi sweet as well as just semi sweet ( I am not a milk choc fan) and it was really good! I also recommend the "Cookie Break up" recipe, it is similar, you can bake it in a baking sheet and make a large cookie cake. I cut it into bars for kids parties at school all the time, add a little homemade buttercream frosting! I have also used this recipe like that, in a baking sheet, comes out great as well!
Martha Stewart Member
06/09/2010
What an simple recipe! I altered the recipe to 3/4 cup semi-sweet chocolate chips and 3/4 crushed peanut butter cups. I also used coffee ice cream! EVERYONE loved it This is so good, wow wow wow!
Martha Stewart Member
06/06/2010
Was great fun to make, turned out very well, lovely sliced with ice-cream...will make again.
Martha Stewart Member
11/20/2009
My friends and I loved this. I followed the exact recipe, though I used a pie plate and not a skillet. The caramel sauce was really easy and added a wonderfully buttery element to the dessert. It was a perfect dessert for a casual dinner with my friends.
Martha Stewart Member
08/30/2009
I really liked how easy it was and chocolate flavor. I think it has too much butter as it was very grease on bottom
Martha Stewart Member
08/28/2009
Does anyone know if this could be made in cast iron over open fire or coal fire
Martha Stewart Member
08/28/2009
I've made this a dozen times. I know I could do it in a 9 x 13 pan, but, in the skillet is fun and easy. Same concept as on a pizza pan. The family likes it and the kids think it's fun.
Martha Stewart Member
08/28/2009
I make mine in a 9x13 pan like bar cookies and have for years. My mom did in the 70's to keep the kitchen cooler in the summer. Takes less time than making a lot of cookies.
Martha Stewart Member
05/22/2009
Very good and easy.
Martha Stewart Member
05/13/2009
My husband is not a sweet eater, but this was too good to pass up. I made this and my family certainly enjoyed it. I would recommend any cook to try this. Thanks Martha.
Martha Stewart Member
12/22/2008
I LOVE this recipe!! I have made is so many times and it is always a crowd-pleaser. I always use a pie dish for this recipe. I love that the recipe is so versatile...in the past I have used a combination of chocolate chips with butterscotch chips, solely semisweet, and a combination of semi sweet and milk chocolate chips. Each and every way, it has always tasted amazing!!
Martha Stewart Member
09/16/2008
This recipe is delicious, and my husband loved it! It is so simple and the results are great. I would definitely make this recipe again.
Martha Stewart Member
08/27/2008
Thanks for the info on cast iron...my son wants this cookie instead of a cake for his 16th birthday...so I'm gonna give it a whirl in my cast iron pan!
Martha Stewart Member
08/23/2008
I have made this for a long time. It does work in an 8by 11 pyrex dish. I always lightly spray it! I like to use white chocolate, semi- sweet and pecans! Sometimes I add a touch of cinnamon too. Seems to cut down on the sweetness, plus we love anything with that spice! I have also baked it in a 9by 13 dish, cut with cookie cutters and made ice cream sandwiches. Very versitle recipe!
Martha Stewart Member
08/22/2008
This recipe is outstanding. I was trying to copy the pizzooki dessert from BJ's which I love...this was better. It was crispy on the top and gooey inside. I served it with vanilla ice cream and hot fudge sauce...YUM!
Martha Stewart Member
08/20/2008
i have a dutch oven and its quite thick.. but can i use that?
Martha Stewart Member
08/19/2008
Oh yeah -- plain old cast iron will work great. That's what I bake my corn bread and pizza in all the time. If it's brand new, be sure to season it first, though! Otherwise you shouldn't need any greasing or anything, though I think it never hurts just to give a spritz of Pam (or a similar cooking spray).
Martha Stewart Member
08/19/2008
The only oven proof pans I have are plain ol cast iron, will they work ok?
Martha Stewart Member
08/18/2008
we use non-stick skillets, but we remove the cookie from the skillet before we cut.
Martha Stewart Member
08/18/2008
This is our fallback recipe. I haven't met anyone who doesn't love it. When we're going to a picnic we usually make 2 or 3 with different chips (chocolate chip, peanut butter, toffee . . . )
Martha Stewart Member
08/18/2008
I'm just going to use a cast iron lodge pan, why buy more stuff? It's worth a try or even a square glass pan, just watch it closely.
Martha Stewart Member
08/18/2008
Does this mean I can't use a cast iron skillet with no other covering?
Martha Stewart Member
08/18/2008
for camping or if you do not have an oven - this works for me- combine wet ingredients in skillet and bring to a boil- boil one minute- add dry ingredients and stip and drop by teaspoons onto parment or wax paper on a cookie sheet. I substitute single serve applesause for any eggs in a recipe also.
Martha Stewart Member
08/17/2008
Go to QVC.com. They have some great cast iron covered in porcelain at good prices. I have several and they are great
Martha Stewart Member
08/17/2008
I bought my porcelain covered cast iron skillet from Target.com and LOVE it!! They have them for $27.99 marked down from $35 now. They are only online.
Martha Stewart Member
08/17/2008
I'm sure that skillet in the picture is from Martha's line. Cruesat (sp?), the venerable French company that has been making enameled ironware for decades, carries many sizes and colors. I was hoping this recipe was for a cookie you could cook in a skillet on a stove top, so it could be used camping. No such luck.
Martha Stewart Member
08/17/2008
Don't recommend a non-stick pan, it would get cut up too much. 13 x 9 would be stretching the dough and need to watch the time so it doesn't overbake. I have a 8 x 11 glass pan and it works perfect. With have a allergy to chocolate I use the butterscotch chips, works great for me.
Martha Stewart Member
08/17/2008
I am SO excited! I lost the issue of MSL that this recipe appeared in, and have looked for years for its equal! I made it a few times and I have longed for it ever since. The caramel sauce is the best I'd ever made and have not found a recipe since that I liked as well. Awesome!
Martha Stewart Member
08/17/2008
Le Creuset makes great porcelain cover cast iron cookware. It's a bit pricey, but worth every cent. Williams Sonoma sells it and also try Amazon.com for deals.
Martha Stewart Member
08/17/2008
Yes, I've done this same thing in a pie plate many times! Then I top with sliced bananas and Cool Whip! Makes a great dessert! I would love a porcelain covered cast iron skillet like this one! Anyone know where I could find one?
Martha Stewart Member
08/17/2008
Does this recipe work well in a black cast iron skillet? I would think the pie plate would work well... a large pie plate.
Martha Stewart Member
08/17/2008
I only have an electric hand-mixer, is this okay?
Martha Stewart Member
08/17/2008
I have been making this type of cookie for years. I have always used a 9 or 10 inch round cake pan and the baked cookie turns out perfectly.
Martha Stewart Member
08/17/2008
Can I know that answer too please? Elsgrammie
Martha Stewart Member
08/17/2008
You might just need to cook it a few less minutes with a pie pan as it will be thinner than the skillet- just check with a toothpick/knife. Other than that there shouldn't be any difference that I can see!
Martha Stewart Member
08/17/2008
To Miracledebtor: I think you could use a heavy glass pie-plate. Wouldn't try it in a lightweight aluminum. I suggest you pick up a cast-iron skillet. One 9-10" round is all you would really need. (I have several round
Martha Stewart Member
08/17/2008
I've been making this since it first came out in Living. It's delicious, especially if you like moist, chewy chocolate chip cookies. I use a stainless steel everyday pan, but I'm sure you could use a pie plate. This recipe is just like baking a batch of chocolate chip cookies in bar form, so I'm sure any other baking pan is fine, as long as you can get the cookies out of it easily.
Martha Stewart Member
08/17/2008
You could make a pie in a skillet...so I would say that you absolutely could make this giant cookie in a pie plate. I would take care to pat the dough in evenly.
Martha Stewart Member
08/17/2008
I would use a glass pie plate or small cake pan. I believe they will cook the same as in the toll house cookie bar recipe.
Martha Stewart Member
08/17/2008
Great question! I have the same predicament. Could I substitute a 9 x 13" glass baking dish?
Martha Stewart Member
08/17/2008
you can use a cake pan a round or square or oblong i use a cake pan and use the regular cookie recipe and then i put frosting on them
Martha Stewart Member
08/17/2008
Miracledebtor, I think you could use a pie plate instead of a skillet. I think glass would be good if you have one; it's thicker than metal and would insulate the bottom of the cookie better. If you don't have glass then use two metal pie plates. The trapped air between the two tins will act as insulation to keep the bottom of the cookie from burning. Hope this helped. Linda
Martha Stewart Member
08/17/2008
I haven't tried this yet, but I think you can use a pie plate. I don't have an oven-proof skillet, so I'm going to use a 9" cake pan. I'll submit another comment with the results.
Martha Stewart Member
08/17/2008
A wonderful dessert baked in a skillet or a pie plate! My 12 year old daughter bakes this all the time while I am at work! Everyone loves it and it is so simple! Thanks for a great recipe!
Martha Stewart Member
08/17/2008
I don't see why not. Or evn a 9x13 pan. It's pretty much the same idea as the Chocolate Chip bars on the back of the choc. chips bag. Just watch your baking time.
Martha Stewart Member
08/17/2008
In case you don't get an email response quickly --- I see no reason a glass pie plate wouldn't work.
Martha Stewart Member
08/17/2008
I would guess that you could cook this in most anything but if I didn't use a skillet, the next best thing is a Corning ware type shallow casserole dish.
Martha Stewart Member
08/17/2008
The BEST chocolate chip recipte is the Original Toll House one which can be made as a cake as well. And in my experience you can use whatever pan you want.
Martha Stewart Member
08/17/2008
The BEST chocolate chip recipte is the Original Toll House one which can be made as a cake as well. And in my experience you can use whatever pan you want.
Martha Stewart Member
08/17/2008
The BEST chocolate chip recipte is the Original Toll House one which can be made as a cake as well. And in my experience you can use whatever pan you want.
Martha Stewart Member
08/17/2008
I don't have a skillet that is oven-proof...can I use a pie plate just as easily? Please email me with an answer on this...thanks
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 02/08/2023