|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 2g||7%|
|Total Sugars 36g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If a large, chewy chocolate chip cookie that you assemble and bake in a single skillet and enjoy with a spoon right from the pan, sounds like your jam, then this chocolate chip skillet cookie is for you. It is incredibly easy to throw together and calls for pantry staples. This is an old-school cookie recipe with just a few tweaks to make it even chewier, with those crispy edges everyone loves. A yolk, plus some heavy cream stand-in for one of the eggs, contributing to the chewiness of the finished product and preventing the cookie from stepping into cakey territory. There is a generous amount of chips, but not so many that you cannot enjoy the rich buttery flavor of the cookie itself.
And speaking of the butter: it is melted both because it makes assembly easy-peasy and because—you guessed it—it, too, contributes to the chewiness factor of the final product. The best way to enjoy this cookie is straight from the oven with 3 to 4 scoops of vanilla ice cream atop it and several spoons for you and your pals.
1 cup (8 ounces) unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 large egg yolks
1 tablespoon heavy cream
1 tablespoon vanilla extract
1 teaspoon baking soda
1 1/4 cups bread flour
1 cup all-purpose flour
2 teaspoons kosher salt
1 1/2 cups chocolate chips
Flaky sea salt, optional for garnish
Vanilla ice cream, optional for serving
Gather the ingredients.
Preheat oven to 350 F. Place butter in a 10-inch cast iron skillet and melt over medium to medium high heat. Remove from heat and let cool to slightly warmer than room temperature.
Add sugars to skillet, whisking until incorporated.
Add egg, yolks, heavy cream, and vanilla extract to skillet and whisk to incorporate.
Sprinkle dry ingredients over wet, beginning with baking soda, and fold dry into wet with a flexible spatula. Add chips, and fold a final time.
Place skillet in oven for about 35 minutes, rotating at halfway point, until surface is lightly browned. Do not over bake. If edges get too dark before the middle seems set, cover pan with aluminum foil.
To serve, sprinkle with flaky sea salt, if using, Eat warm, straight from skillet with a spoon (and some friends, if you're feeling generous). Or let cool slightly and slice into pie wedges.
- Use a 12-inch skillet if you want the cookie to bake more quickly and to be less thick and gooey.
- If you cannot find bread flour, feel free to substitute all-purpose flour in equal measure.
- Be sure to let the melted butter cool down before proceeding with the recipe.
- Covering the skillet in aluminum foil halfway through the baking time will keep the edges from getting too dark.
- The cookie is quite gooey when you first pull it from the oven. If you want to enjoy it when it is more set-up, wait about 30 minutes before digging in.
- Save left over skillet cookie on the counter, wrapped in plastic wrap, and reheat slices briefly in the microwave before eating for maximum gooiness.
- Add toasted walnuts along with the chips for a nutty version.
- Add rainbow sprinkles, instead of the chips, for a funfetti cookie experience.
- If you do not have a cast-iron skillet, any oven-proof fry pan will work instead. In addition, baking the cookie dough in a 10-inch cake pan or a 9-inch pie plate will also work. However, if using the pie plate, the cookie will be extra thick, so adjust cooking time as needed.