Sometimes (especially with cookies) bigger is better. This Skillet Chocolate Chip Cookie is the biggest and quickest cookie you can mix up.
Have you ever made a skillet cookie? If you haven’t you should. Seriously they are awesome, and this Skillet Chocolate Chip Cookie is my official favorite weeknight cookie.
Much to my families chagrin I usually hate making cookies on a weeknight, and so it rarely happens.
No matter how badly I need a cookie fix too, the endless scooping, rotating cookie sheets and cooling don’t mesh well with dinner, homework (half of which I don’t understand) and all the other things that need to be squeezed between 4-8:30 pm.
But this Skillet Chocolate Chip Cookie dramatically streamlines the process, with only 3 steps.
- Mix up the cookie dough- 10 minutes tops, and that includes searching high and low for misplaced vanilla extract.
- Wait for the cookie to bake and cool- 25-30 minutes
- Eat the giant cookie- and wonder where this cookie recipe has been all your life.
So easy it could be dangerous. 😉
Skillet Chocolate Chip Cookie
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350°.
- Combine butter, sugar, and brown sugar with a spoon or an electric mixer on medium speed. Mix until light and fluffy. Mix in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chocolate chips and nuts.
- Transfer dough to a 10-inch cast-iron skillet. Spread evenly and smooth top.
- Bake 25-30 minutes, or until golden brown and just set in the center. Cool 5 minutes before serving.
Recipe slightly adapted from Everyday Food.
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Tuesday 25th of November 2014
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Thursday 6th of November 2014
What an excellent idea! I suddenly feel the need to bake a cookie! ;) ~ Christine