recipe

This giant cookie packs a double-chocolaty punch.

difficulty
  • Beginner
time
  • 45 minutes, plus cooling time
yield
  • Serves 12

Prepare Ingredients

6 tablespoons
unsalted butter, cut into 6 pieces
1 cup (5 ounces)
all-purpose flour
3 tablespoons
Dutch-processed ­cocoa ­powder
¼ teaspoon
baking soda
¼ teaspoon
salt
¾ cup packed (5¼ ounces)
light brown sugar
2 tablespoons
vegetable oil
1
large egg
1 teaspoon
vanilla extract
½ cup (3 ounces)
chocolate chips
1
 
6 tablespoons
unsalted butter, cut into 6 pieces

Adjust oven rack to upper-middle position and heat oven to 375 degrees. In 10-inch cast-iron skillet, melt butter over medium heat. Turn off heat and use rubber spatula to scrape butter into large heatproof bowl. Set skillet aside on cool burner (don’t wipe it out or wash it).

 
2
 
1 cup (5 ounces)
all-purpose flour
3 tablespoons
Dutch-processed ­cocoa ­powder
¼ teaspoon
baking soda
¼ teaspoon
salt

In medium bowl, whisk together flour, cocoa, baking soda, and salt.

 
3
 
¾ cup packed (5¼ ounces)
light brown sugar
2 tablespoons
vegetable oil
1
large egg
1 teaspoon
vanilla extract

Add brown sugar and oil to bowl with butter and whisk until well combined. Add egg and vanilla and whisk until smooth.

 
4
 
½ cup (3 ounces)
chocolate chips

Add flour mixture to butter mixture and use rubber spatula to stir until just combined and no dry flour is visible. Add chocolate chips and stir until evenly distributed.

 
5
 

Scrape cookie dough into now-empty ­skillet. Spread and push dough into even layer covering bottom of skillet.

 
6
 

Transfer skillet to oven and bake until edges of cookie are set and top looks dry and shiny, 16 to 18 minutes.

 
7
 

Use oven mitts to transfer skillet to cooling rack. Place oven mitt on skillet handle as a reminder that handle is HOT. Let cookie cool in skillet for 30 minutes.

 
8
 

Use butter knife to cut cookie into wedges, being careful not to scratch surface of skillet. Serve.