Skillet-Baked Chocolate Chip Cookie

Name: Skillet-Baked Chocolate Chip Cookie
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.75 cup unsalted butter, softened; 0.5 cup sugar; 0.75 cup packed light-brown sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1.5 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips; 2 pints vanilla ice cream; Caramel Sauce for Skillet-Baked Chocolate Chip Cookie

3.6

(351)

56 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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

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.
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.