It’s not that
chocolate chip cookies are hard to make, it’s just that this cookie skillet is extra easy. Pressing the dough into an ovenproof skillet instead of scooping dozens of balls takes way less time and feels much less tedious to prep.
Plus, it’s just more fun to eat. Slice the cookie dough into wedges before serving and top it off with ice cream, caramel sauce, chocolate syrup, or even spiced candied pecans if you’re feeling extra indulgent. The light sprinkle of flaky sea salt isn’t 100% necessary, but it balances out all the sweetness very nicely and just makes it feel a touch more *fancy*.
While we call for semisweet chocolate chips for a nice balance of bitter and sweet, you’re free to use whatever kind of chocolate you’d like or have on hand. If you have a whole bar of chocolate, feel free to chop that up! It’ll work just as well. Pro-tip: cutting chocolate with a serrated knife will help you control the mess a bit more!
Ingredients
- 1/2 c.(1 stick) butter, softened
- 1/2 c.granulated sugar
- 3/4 c.packed light brown sugar
- 1large egg
- 1 tsp.pure vanilla extract
- 1 3/4 c.all-purpose flour
- 3/4 tsp.baking soda
- 1/2 tsp.kosher salt
- 1 1/4 c.semisweet chocolate chips, divided
- Flaky sea salt, to finish
- Vanilla ice cream, for serving
- Caramel sauce, warmed, for serving
- Chocolate syrup, for serving
Directions
-
- Step 1
Preheat oven to 350° and grease a 10″ cast-iron skillet with cooking spray.
- Step 2In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt. Mix until just combined. Fold in 1 cup chocolate chips.
- Step 3Spread dough into skillet in an even layer. Top with remaining 1/4 cup chocolate chips and sprinkle with flaky sea salt. Bake until edges are golden, 20 to 24 minutes.
- Step 4Serve warm with ice cream, warm caramel sauce, and chocolate syrup, if desired.
- Step 1
