When my younger son was a little boy, he always wanted to go to our local mall. Once we got there, he would run right to the store that made giant chocolate chip cookies that he loved. They were even bigger than a cake! Many parents chose them for their child’s birthday cakes, because they were so popular with the kids.
Recently, my son happened to be looking through one of my cookbooks. When he saw this chocolate chip cookie recipe, he immediately requested that I make it. I think it brought back happy childhood memories for him. I was happy to oblige.
This cookie is made in a cast iron skillet. No mixer needed. No scooping out the dough. No cookie sheets. The skillet magically cooks the cookie so the middle has that ooey, gooey soft center and a crisp outer edge. The result is a perfectly baked cookie that is super easy to make, and even more luscious to eat. A big scoop of vanilla ice cream and a tall glass of milk and you are in heaven.
It doesn’t get better than this.
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This recipe is courtesy of The Perfect Cookie and will serve 8 or more people who will be over-the-moon with delight!
Ingredients for Chocolate Chip Skillet Cookie
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
12 tbsp. unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
1 tsp. salt
1 large egg plus 1 egg yolk
1 cup semisweet chocolate chips
Adjust oven rack to upper-middle position and heat oven to 375°F.
Whisk flour and baking soda together in a bowl.
Melt 9 tablespoons butter in a 12-inch cast-iron skillet over medium heat.
Continue to cook, stirring constantly, until butter is dark golden brown and has a nutty aroma, about 5 minutes.
Transfer browned butter to a large bowl and stir in remaining 3 tablespoons butter until melted.
Whisk in brown sugar, granulated sugar, vanilla and salt until incorporated.
Whisk in egg and yolk until smooth with no lumps, about 30 seconds.
Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
Using a rubber spatula, stir in flour mixture until just combined, about 1 minute.
Stir in chocolate chips.
Wipe skillet clean with paper towels.
Transfer dough to now-empty skillet and press into even layer with spatula.
Bake until cookie is golden brown and edges are set, about 20 minutes, rotating the skillet halfway through baking.
Using potholders, transfer the skillet to wire rack and let cookie cool for 20 minutes.
Slice cookie into wedges and serve.
It’s that simple!
