This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that's baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!
¾cup+ 2 tablespoons all purpose flourfluffed and levelled
¼teaspoonbaking soda
¼teaspoonsalt
¾cupchocolate chipsor chunks
Instructions
Preheat the oven to 350 degrees and lightly grease a 6-8" cast iron skillet.
In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
Add in the egg and vanilla extract, mixing to incorporate.
Add flour, salt, and baking soda, and mix on low until completely combined.
Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you're using individual skillets or ramekins, you may only need 12-15 minutes).
Let the cookie skillet cool slightly before topping with ice cream and serving.
Notes
No Electric Mixer: *I have updated this recipe from the original to make it even gooey-er, with more chocolate and a chewier texture. Originally, this recipe used melted butter and was stirred together with a spoon. I have had better results with room-temperature butter and an electric mixer, but you can still melt the butter and use a spoon if you don't have an electric mixer.Ingredients and Substitutions:Flour: you can use all whole wheat flour to make this a whole grain, high-fibre treat. You can also use an all purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed -- use 113-125 grams) Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. 3/4 cup is a lot of chocolate -- if you prefer less melty chocolate in your skillet cookie, reduce to 1/2 cup.Storage:
Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.