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Cast-Iron Skillet Chocolate Chip Cookie

Why This Recipe Works

A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking, and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation. What's not to like? We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy. We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies.

Ingredients

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12 tablespoons unsalted butter
¾ cup packed (5 1/4 ounces) dark brown sugar
½ cup (3 1/2 ounces) granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 large egg plus 1 large yolk
1 ¾ cups (8 3/4 ounces) all-purpose flour
½ teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 8)

  • Calories 468
  • Cholesterol 69 mg
  • Fat 24 g
  • Sodium 241 mg
  • Saturated 15 g
  • Carbs 60 g
  • Trans 0 g
  • Dietary Fiber 2 g
  • Monounsaturated 6 g
  • Sugar 37 g
  • Polyunsaturated 1 g
  • Protein 4 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 8

Top with ice cream for an extra-decadent treat.

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.

2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.

4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.