A big gigantic ooey gooey easy-to-make chocolate chip cookie? Are you kidding me? I was all over this recipe when I saw it in Every Day Food a couple of months ago and had to make it immediately.
And then devour immediately.
And you should make it, too. (Immediacy optional.)
The (supposed) allure of this recipe is that you only need one bowl to mix your ingredients and one cast iron skillet to bake your cookie. Hence, very little mess to clean up. But the real allure is that one giant cookie slice so much more enticing than a bunch of little cookies. Am I right?
Skillet Chocolate Chip Cookie Recipe (from Every Day Food)
6 Tablespoons unsalted butter, room temp
1/3 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips
Preheat oven to 350. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast iron skillet. Smooth top.
Bake until cookie is golden brown and just set in the center, 18-20 minutes. Let cool 5 minutes.
The only thing I altered in the recipe was switching out the all-purpose flour for 50/50 flour. That made my cookie a little crumblier, but no less tasty.
Fun fact: Cooking in a cast iron skillet adds iron to the foods cooked therein. Not to create any delusions that that makes this healthy by any stretch, but you know, bonus iron.
Happy baking, DIY’ers!