Skillet-Baked Chocolate Chip Cookie

By

Sheer size is reason enough to crave this giant cookie. Dig a little deeper, however — down to its soft, sweet center — and you’ll find an irresistible cache of milk- and semisweet-chocolate chips. If you need further enticement, consider how easy it is to make: It’s bake-and-slice simplicity itself. Serve a warm wedge topped with vanilla ice cream and homemade caramel sauce.

View complete recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (about 9 ounces) mixed milk-and semisweet-chocolate chips
  • 2 pints vanilla ice cream

Preparation

Step 1

1. 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.

2. 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.
.....................................

CARAMEL SAUCE:

1 cup sugar
1/4 teaspoon salt
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract


In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
.......................

REVIEWS:

What an simple recipe! I altered the recipe to 3/4 cup semi-sweet chocolate chips and 3/4 crushed peanut butter cups. I also used coffee ice cream! EVERYONE loved it This is so good, wow wow wow!

Was great fun to make, turned out very well, lovely sliced with ice-cream...will make again.

My friends and I loved this. I followed the exact recipe, though I used a 10-inch pie plate and not a skillet. The caramel sauce was really easy and added a wonderfully buttery element to the dessert. It was a perfect dessert for a casual dinner with my friends.

I do it on a pizza pan for birthdays. Everyone loves getting a giant cookie for thier birthday. I bake the whole batch on a deep cookie sheet most of the time and then cuts into bars. Sooo much easier and faster and I think we like them better with that nice thick bite.

With the day off from school, my 15 year old daughter wanted to make dinner ALL BY HERSELF! She searched for recipes that appealed to her. She made a delicious chicken/potato soup, Irish soda bread and this Skillet-Baked Chocolate Chip Cookie. Everything was yummy! She was so proud when her big brother asked for seconds of everything! The cookie turned out so picture perfect! The warm caramel sauce was soooooooooooooooo delicious This recipe is perfect - fast, easy and great!

This was actually a bit dry. I wonder if the cast iron pan, which gets very hot, was to blame?

I've made this a dozen times. I know I could do it in a 9 x 13 pan, but, in the skillet is fun and easy. Same concept as on a pizza pan. The family likes it and the kids think it's fun.

I make mine in a 9x13 pan like bar cookies and have for years. My mom did in the 70's to keep the kitchen cooler in the summer. Takes less time than making a lot of cookies.

I LOVE this recipe!! I have made is so many times and it is always a crowd-pleaser. I always use a pie dish for this recipe. I love that the recipe is so versatile...in the past I have used a combination of chocolate chips with butterscotch chips, solely semisweet, and a combination of semi sweet and milk chocolate chips. Each and every way, it has always tasted amazing!!

This recipe is delicious, and my husband loved it! It is so simple and the results are great. I would definitely make this recipe again.

I have made this for a long time. It does work in an 8by 11 pyrex dish. I always lightly spray it! I like to use white chocolate, semi- sweet and pecans! Sometimes I add a touch of cinnamon too. Seems to cut down on the sweetness, plus we love anything with that spice! I have also baked it in a 9by 13 dish, cut with cookie cutters and made ice cream sandwiches. Very versitle recipe!

This recipe is outstanding. I was trying to copy the pizzooki dessert from BJ's which I love...this was better. It was crispy on the top and gooey inside. I served it with vanilla ice cream and hot fudge sauce...YUM!

This is our fallback recipe. I haven't met anyone who doesn't love it. When we're going to a picnic we usually make 2 or 3 with different chips (chocolate chip, peanut butter, toffee . . . )

Don't recommend a non-stick pan, it would get cut up too much. 13 x 9 would be stretching the dough and need to watch the time so it doesn't overbake. I have a 8 x 11 glass pan and it works perfect. With have a allergy to chocolate I use the butterscotch chips, works great for me.

I am SO excited! I lost the issue of MSL that this recipe appeared in, and have looked for years for its equal! I made it a few times and I have longed for it ever since. The caramel sauce is the best I'd ever made and have not found a recipe since that I liked as well. Awesome!










View complete recipe