Giant Chocolate Chip Skillet Cookie Recipes

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SKILLET CHOCOLATE CHIP COOKIE



Skillet Chocolate Chip Cookie image

Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Number Of Ingredients 9

6 tablespoons unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
  • Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Nutrition Facts : Calories 326 g, Fat 16 g, Fiber 2 g, Protein 3 g, SaturatedFat 9 g

SKILLET-BAKED CHOCOLATE CHIP COOKIE



Skillet-Baked Chocolate Chip Cookie image

Sometimes bigger is actually better. Case in point: this giant cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
2 pints vanilla ice cream
Caramel Sauce for Skillet-Baked Chocolate Chip Cookie

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined.Stir in chocolate chips.
  • Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don't overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream and some caramel sauce.

GIANT CHOCOLATE CHIP SKILLET COOKIE



Giant Chocolate Chip Skillet Cookie image

Number Of Ingredients 10

1 cup semisweet chocolate wafers (discs, pistoles, fèves)
1/2 cup plus 2 tablespoons dark brown sugar
1/3 cup granulated sugar
1/4 cup plus 2 tablespoons unsalted butter, room temperature
3/4 teaspoon kosher salt
1 large egg, room temperature
1 1/2 teaspoons vanilla paste or extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1 dash Flaky sea salt

Steps:

  • Place a rack in lowest position in oven; preheat to 375°. Coarsely chop chocolate, leaving several wafers whole; set aside.
  • Mix brown sugar, granulated sugar, butter, and kosher salt in a large bowl until no large lumps remain, about 1 minute. Stir in egg and vanilla until egg is incorporated and mixture is very loose and resembles cake batter, about 30 seconds. Add flour and baking soda and mix until dough comes together and no streaks remain, about 30 seconds. Stir in ¾ cup chocolate, reserving remaining chocolate, until evenly distributed.
  • Scrape batter into a 10" cast-iron skillet (or use a stainless steel skillet coated with nonstick vegetable oil spray). Pat batter into skillet with damp hands, pressing into an even layer so dough extends to sides of pan. Scatter remaining chocolate over cookie and sprinkle with sea salt.
  • Bake cookie until outer edges are browned and slightly puffed, 20-25 minutes (15-18 minutes for stainless steel). Let cool in skillet 1 hour (if you can resist). Serve in skillet or turn out; cut into wedges.

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