Chocolate Chip Skillet Cookie
I’ve always thought big cookies were ridiculous and unnecessary things, like Super Big Gulps and burritos the size of your arm. Why on earth would anyone want to jumbo-up a cookie when a batch of scooped out, one by ones will do?
Then I made this crazy thing, which, let’s just get this out of the way first — it’s a 10-minute mix-together and then into the oven it goes. So, faster. But better?
It’s like the brownie of cookies. The edges are crisp, like any good brownie, and sort of chewy, and the inside is soft and chewy, too–and verrry chocolatey. It begged for ice cream. So I caved. I drove to the store. Just for ice cream.
I admit I wouldn’t have even gone back to Chocolateland so soon after the last two months of all chocolate, all the time had I not seen a photograph of this cookie on my friend Sandra Simmon’s Instagram feed the other day. I instantly messaged her and asked for the recipe, and seconds later, because that’s how she is, the recipe was in my mailbox. THEN she sent me the book, because that’s also how she is — one of the most thoughtful, kind, lovely people in the world.
The truth is, I was still a little skeptical about how this recipe would work out. I’m usually not impressed by yet another fabulous chocolate chip recipe. I’ve got one that I love plus a gluten-free one that’s really great, so I wasn’t even looking when this bad boy came along.
“Hello,” it said. “Are you in need of a jumbo chocolate chip cookie?”
Turns out I was. Big love and hugs to Sandra for my new recipe and my new book (and my new jeans, two sizes bigger than my usual ones, coming in the mail in an XXXL package).
Chocolate Chip Skillet Cookie
Makes 1 (10-inch) cookie
Adapted from “One Pan & Done” by Molly Gilbert
- 6 tablespoons butter, at room temperature + more for greasing the skillet
- ½ cup brown sugar
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup bittersweet chocolate (I used a mix of chips and hand-chopped chocolate)
- Fleur de sel, for sprinkling on top
- vanilla ice cream for serving (very important)
- Preheat the oven to 350°F and generously grease a 10-inch cast-iron skillet with butter.
- Put the butter and sugars in your mixer bowl and cream until smooth and fluffy. Mix in the vanilla.
- In a small bowl, whisk together the flour, baking soda, and salt. Add this to the mixer bowl and mix just until combined. Stir in the chocolate chips.
- Spread the dough into the skillet, lightly sprinkle with fleur de sel, and bake for 20 minutes, until the edges are crisp and the top is light brown. Cool for 5 minutes, then slice and top with vanilla ice cream. Eat.
