Oh yes. That is one big skillet chocolate chip cookie.
And even better — the recipe is featured in the new Picky Palate Cookbook from a blogger I absolutely adore — Jenny from (you guessed it) Picky Palate!!!
I have been a total fan of Jenny and her yummy blog since before I even really knew what a “blog” was. I’m sure tons of you have already visited her site, or seen some of the delicious creations she has floating around on the web and Pinterest. (Have you ever heard of Oreo-stuffed chocolate chip cookies? Yep — those are from Jenny!) I have especially admired her for years because of her never-ending creativity when it comes to dreaming up new recipes. She is always coming up with the unique ideas to share, especially in the sweets department. But I, along with countless other bloggers, also love her because of her because of the kindness, encouragement and total joy that she brings to the blogging community.
So I’m stoked that her first cookbook has finally been released! I received a copy last week, and have already dog-eared tons of recipes to try. But the recipe that jumped off the page immediately was this classic “Skillet Chocolate Chip Cookie”. It is exactly what it looks like — one huge, warm skillet of deliciousness, all the better when served up along with some vanilla ice cream. Delish.
Thanks for the recipe, Jenny! And congrats again on a wonderful cookbook!!
Skillet Chocolate Chip Cookie
Ingredients
- 10 Tbsp. unsalted butter, softened, divided
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract, store-bought or homemade
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup semi-sweet chocolate chips
- vanilla ice cream
Instructions
- Preheat the oven to 350 degrees F and grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of the butter.
- Add the remaining 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla, beating until well combined.
- Add the flour, baking soda, and salt to a large bowl and mix to combine. Add the dry ingredients to the wet ingredients, mixing on low. Add the chocolate chips and mix on low until just combined. Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven. Serve warm topped with vanilla ice cream.
Notes
Did you make this?Let me know how it turned out in the comments below!
Disclosure: I was provided a copy of this cookbook for review. But all opinions expressed are, as always, my own!
Thanks for the nice recipe! I cut it in half and baked it in a loaf pan. I still used a whole egg but it was a really little one. It came out a little cakey from the extra egg, but tasted great. If I tried a halving it again, I would leave out the egg. I love the edges of the cookie especially. This recipe is a keeper!
You’re welcome, Hillary — we’re glad you enjoyed it! :)
This recipe looks absolutely delicious! I am planning on making it with a few of my friends, and I’m sure it will be an absolute blast! However, we don’t have a skillet; do you know if it’s possible to bake this in an 8×8 ? And if so, how long would it take? Thanks so much!
Thanks! We hope you and your friends enjoy! And we think you would be fine to make this in an 8×8 pan. We would try setting the timer for about 15 min (it may take up to 25 min).
I tried this last night in my lightweight cast iron enamel skillet. The top and edges were cooked but the inside was raw, even after 30 minutes! Any idea why?
We’re not sure Katherine, that’s never happened to us! Did you use a 9-inch skillet? All we can think of is if you used a smaller skillet, that could explain it, otherwise we’re coming up empty unfortunately. :( We’re sorry this happened!
This is seriously amazing! It was an awesome summertime dessert and couldn’t have been easier or tastier. Highly recommend!
Thanks Brynn, we’re so glad you enjoyed it!
OMG this was amazing and came out so perfectly! I prepare it and put it in the oven as we finished eating our dinner (I don’t like going straight into dessert). by the time it was ready and cooled, we had enough time after dinner and were ready for this. I sliced it like a cookie cake and it was perfectly underbaked in the middle. insanely good. I used chocolate chunks instead of chocolate chips and I will be adding walnuts next time. Cannot go wrong with this. would love to try it in individual skillets….
Thank you, I’m so glad you liked it! I bet the walnuts would be awesome in this. : )
In the oven now, can’t wait :)
This was very yummy. I used spelt flour instead of all-purpose wheat flour and it still came out fantastic.
I made this giant cookie for my husband’s birthday party, it was delicious and a huge hit! I doubled the recipe because I only have a 12 inch skillet. It wa still perfect, baked up just to the top of the pan but stayed warm and soft in the middle! I just added 5 minutes of baking time and covered with foil for the last 5 minutes to prevent burning. Will be making this again! Thanks for sharing!
Thank you for your recommendation for the 12 inch version. I used it.
I bought a cast iron skillet just so that I could make skillet cookies but I’m still afraid of the skillet and so it just sits. I need to overcome my fear! This looks SO yummy. Oh and I love your blueish / purplish board. :)
Why are you afraid of skillets?
I want Jenny’s cookbook! Her Oreo Stuffed Choc Cokies went viral instantly – LOVE them so much, I need to try them. I’ve never made my own skillet cookie before! Sure I’ve had it at restaurants and parties with melty vanilla ice cream but have never made it myself! I want a giant cast iron skillet so I can get started :)