“Why make lots of cookies, when you can make one giant one in a skillet? Add ice-cream and a chocolate drizzle sauce, and you'll have the ultimate indulgence!”
Making a giant cookie was fun, delicious and I can’t wait to do it all over again. I have some caramel chips from Daisy to use, so perhaps my next giant cookie will be caramel and choc chip!
I found this recipe on Pinterest, and had to convert it from imperial to metric yet again, but it was worth it. Some said it was quite sweet, but I say it was just right. Served warm with a scoop of ice-cream and a drizzle of chocolate or served cold: just eat it, no regrets!
The Best Chocolate Chip Skillet Cookie
- 263g cups plain flour
- 1/2 teaspoon baking soda
- 193g unsalted butter
- 113g caster sugar
- 58g dark brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 285g bittersweet chocolate chips (preferably 60% cacao) – I useGhirardelli 60% cacao chips.
- Optional – Maldon or flaky sea salt crystals
Prep all ingredients ahead of time so when you have to add them they are ready to go. Adjust your oven rack to middle the position and preheat it to 180C.
Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.
Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.
Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.
Divide up the butter, put 3/4 of the butter into a 10-inch skillet. Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
Put the remaining butter into a large heatproof bowl. I recommend cutting up the butter once its divided, so it melts easier.
Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.
Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the remaining melted butter. Stir the butter together until completely melted
Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies. The brown sugar mixture does lighten up and thicken as you whisk it and let it rest.
Using rubber spatula or whisk, stir in the flour mixture until just combined.
Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain. Optional, reserve 8-10 chocolate chips (or you can just use some extra ones from another bag) for the topping.
Transfer the dough to a 12-inch cast iron or ovenproof skillet. Don’t worry, you don’t have to prep the pan with butter or oil, the cookie won’t stick if your pan is well seasoned and most cast iron pans come pre-seasoned.
Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.
With those reserved or extra chocolate chips. Turn them upside down and press them down into the top of the cookie. This just helps with the overall presentation of the cookie. It still looks gorgeous if you skip this step though.
Top the cookie with some coarse sea salt, if desired. If you’re not a fan of salty cookies, then skip this step.
Bake until the dough is a deep golden brown along the edges, and the centre has set, about 20-25 minutes. You can always test your cookie with a toothpick inserted into the centre. My cookie took 23 minutes to bake to perfection, but ovens vary, so just take a quick peek at 20 minutes and gage it from there. Don’t over bake, as it will continue to cook a few minutes out of the oven.
Transfer to a wire rack or oven top to cool a bit before slicing.
Serve warm with ice-cream and hot fudge sauce. Do not store the cookie in the skillet, remove it and wrap it in foil.