Description
An ooey-gooey, super chocolate-y, chewy chocolate chip skillet cookie – for when you’re craving the flavors of classic chocolate chip cookies but don’t want to wait. This easy recipe requires no chilling or scooping, and is perfect for sharing. Dairy-free and gluten-free friendly.
Ingredients
- 1/2 cup (113g or 1 stick) unsalted butter
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1–1/4 cups (150g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 1 tsp pure vanilla extract
- 1 large egg
- 1.5 oz semisweet (60-70%) chocolate bar, roughly chopped
- 1/2 cup (80g) semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350℉. Prep your ingredients and chop your chocolate.
- Gently melt the butter in a 9-inch cast iron skillet over low heat. As it melts, swirl the melted butter around to lightly grease the edges of the skillet. Remove from the heat and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt, until combined. Set aside.
- Add the granulated and brown sugars to the mixing bowl of a stand up mixer fitted with the paddle attachment. Alternatively, you can use an electric hand mixer.
- Pour the warm melted butter over the sugars. Mix on medium speed for about 1 minute, until smooth and creamy. Scrape down the sides of the bowl as needed, then mix in the vanilla.
- Add the egg and mix until completely combined and the mixture has slightly lightened in color, about 30 seconds.
- Turn the mixer down to low speed, and spoon in the flour mixture. Mix until just combined, scraping down the sides of the bowl with a spatula, as needed. Stir in the chopped chocolate and half of the chocolate chips.
- Transfer the cookie dough to the buttered skillet, and use an offset spatula to spread the batter into an even layer. The dough will be thick.
- Sprinkle the remaining chocolate chips on top.
- Bake for 18-22 minutes, until the cookie looks shiny and set, the edges are golden, and a cake tester inserted into the center comes out mostly clean (or with just melted chocolate).
- Remove from the oven (carefully!) and let the skillet cool for 5-10 minutes.
- Share straight from the pan, or dish up into bowls , topped with a light sprinkling of flake sea salt (such as Maldon) and scoops of vanilla ice cream. Best served warm. Enjoy!!
Notes
Make it gluten-free: substitute a gluten-free all-purpose flour blend such as Bob’s Red Mill or King Arthur Flour.
Make it dairy-free: replace the butter with a plant-based alternative, such as Miyokos Cultured Vegan Butter (my top choice), or Earth Balance Buttery Baking Sticks (excellent texture, but a more noticeable flavor). You may need to give the cookie an extra 1-2 mins of baking time.
If you’re a fan of nuts in your cookies, you can add 1-2 Tbsp of nuts in place of an equal amount of chocolate chips. Chopped walnuts, pecans, and macadamia nuts would all be lovely.
Keywords: chocolate chip skillet cookie, chocolate chip cookie, skillet cookie, pizookie, easy, sharing