Baking cookies, while equally rewarding and satisfying, can be a tedious and occasionally, a thankless job. Though the end result, a delicious cookie, is almost always worthwhile, there is a lot of taking things in and out of the oven and rarely do one-bowl cookie recipes deliver on their promised lack of dishes. A ready alternative: baking a giant skillet chocolate chip cookie next time the craving strikes.
You don’t need a mixer to make this bad boy and you don’t even need to dirty multiple cookie sheets or spend an hour taking cookies out of the oven and replacing them with a fresh batch. All you need is one oven-safe skillet and, of course, a tall glass of milk on the side.
We also love this miniature version from the Bake or Break blog, but we know it’s unlikely that people have even one oven-safe skillet at home let along multiple tiny ones.
Which brings us to another point, if you don’t have an oven safe skillet it’s completely worth buying one for this single purpose. Cast iron skillets only run about $30 from your average kitchen store and they’re well worth the investment if you treat your cast iron skillet properly.
- 6 tablespoons unsalted butter, room temperature
- ⅓ cup packed dark-brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla.
- In the same bowl, add flour, baking soda, and salt. When dough is combined, 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.