Giant Chocolate Chip Cookie Baked in a Skillet

  • Serves: Makes one 10-inch cast iron skillet
  • Baking Temp (degrees F): 375
  • Views: 9362
  • Comments: 10

Cookie and photo by Liz
My daughter, Liz, sent me this photo from her phone from her new apartment. She baked my Sarah’s Thick-with-a-Chew Chocolate Chip Cookies in a cast iron skillet pan for her friends! She sprinkled sea salt over the top. They ate the whole thing and said it was yummy! Doesn't it look drool-worthy?
I am a big fan of cast iron pan baking. See my Peach Melba Mini Skillet Pies Recipe.

2 2/3 cups (12 7/8 ounces) unbleached all-purpose flour (spoon into measuring cup and level to top rim)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup sugar
3/4 cup packed dark brown sugar
2 sticks (1 cup) unsalted butter (can be cold from refrigerator - cut each stick into tablespoon size pieces if cold)

2 large eggs, can be cold from refrigerator
2 teaspoons vanilla extract

2 cups (one 11.5 or 12-ounce bag) semisweet chocolate chips
1 cup chopped walnuts, optional (chop, then measure)

LIZ SAYS: "i didn't put any "regular" salt i cracked sea salt because it was all we had and put the appropriate amount of that in but i think the cracked sea salt made it better because when you would eat it you would get these little salt crystals mixed with all the sweetness! it was gone in less than 24 hours though."

1. Position the oven rack in the middle of the oven. Preheat oven to 375 degrees F.
Make sure you have a 10-inch ovenproof skillet that has been well-seasoned so the cookie dough will not stick.
Grease with a light coating of shortening or vegetable oil and wipe excess with a paper towel.

2. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until just softened on low speed. Add the sugars and cream on low until just combined. Do not beat until light and fluffy.

SARAH SAYS: If you cream the mixture just right, it will look somewhat creamy and a little shaggy. Do not overcream it to the point that it is really creamy and fluffy and the butter starts to feel greasy. If you do, place the mixing bowl in the refrigerator for 20 minutes or until the fat hardens. Proceed with Step #4.

4. With the mixer still on low, add the eggs and vanilla and mix on low JUST combined. Do not beat until fluffy and light in color.

5. Remove the bowl from the stand mixer. Add the flour mixture and fold in with a large rubber spatula. You should have a few wisps of flour showing. Add in the chocolate chips and walnuts. Fold until just combined. Do NOT overmix.

SARAH SAYS: Do not use a stand mixer to add in the flour, unless you know how to add it while pulsing the mixer on low until just mixed. To do: With the mixer turned off, sprinkle the flour and dry ingredients on top of the butter /sugar/ egg ingredients around the mixing bowl evenly. Pulse the mixer on low a few times to ALMOST combine the flour. The dough will be stiff. With the mixer turned off, sprinkle the chocolate chips and walnuts around the mixing bowl evenly on top of the butter /sugar/ egg ingredients. Pulse the mixer on low a few times to combine. Take the bowl from the mixer, and give it a one or two folds with a large rubber spatula.

6. Transfer dough to the prepared skillet. Press to flatten, covering the bottom of the pan.
SARAH SAYS: The beauty of this dough is that you do not need to refrigerate it before baking.

7. Bake until the edges are brown and top is golden, 40 to 45 minutes. If the cookie starts to brown too quickly, cover with a sheet of aluminum foil sprayed with a bit of baking spray and continue cooking.
Don't overbake; it will continue to cook a few minutes out of the oven.

8. Transfer cookie in its pan to a wire rack to cool, about 15 to 20 minutes.

Serve warm; cut into 8 wedges. Plate each with a scoop of ice cream or eat all by itself out of hand.

Other Recipes