I always thought a cast iron skillet was a great way to bake an extra large cookie. Especially if you’re having company over or have to take something to a potluck, or in Covid-19 situation do drop offs :). You follow this recipe and you will get a nice soft hugh gooey chocolate chip cookie. I made mine into an Easter theme but you can always change it up.
I made this cookie right after Easter and we had a few mini chocolate eggs left, so instead of the chocolate chunks I use the mini cadbury eggs; they definitely add a nice touch to the appearance.
To make things easier I mixed the cookie in the skillet, making for less dishes. If you don’t have a cast iron pan you can use any oven safe skillet. When adding egg make sure the sugar and butter cool down first or it will cook your egg.
Keep an eye out, you would want to look for when the edge of the cookie is golden brown and starts to crisp, the middle will remain soft and gooey and that’s what makes a good chocolate chip cookie.
These ingredients are for a 12 inch skillet pan if you’re using a smaller skillet 9-10 inch please see the amount of ingredients below.
Ingredients:
1 ½ cup of butter
1 ½ cup of brown sugar
¾ cup of white sugar
3 eggs
1 tsp vanilla
3 cup + 2 tbsp of sifted flour
11/2 tsp baking soda
1 tsp salt
¾ cup semi sweet chocolate chip
¾ cup of milk chocolate chunks
Using 9-10 inch skillet
1 cup butter
1 cup brown sugar
½ cup white sugar
2 eggs
1 tbsp vanilla
2 cups + 2 tbsp
1 tsp B. soda
½ tsp salt
½ cup milk chocolate chunks
⅓ cup semi sweet chocolate chip
Preheat the oven at 325 degrees.
Melt butter and add to the skillet with both brown and white sugar, stir until smooth.
Making sure the sugar mixture is not warm or hot then add egg and vanilla.
Add flour, baking soda and salt and mix together to form a dough.
Then add the chocolate and mix; because I use cadbury mini eggs I mix the semi sweet chocolate chip in with the dough and add the mini eggs on top for a nicer presentation.
Flatten the dough in the pan to make an even cookie.
If using a 12 inch skillet bake for 35-40 mins, 9-10 inches bake for 26-33 minutes.
Let it cool for 10-15 minutes then cut into the size you prefer.
Enjoy.