Fun Twist on a Favorite: Skillet Baked Chocolate Chip CookiesKelsey Banfield
I’ve made my far share of Toll House Cookie Pie, but the other day I was intrigued by the idea of the skillet baked cookie. I’ve seen it around and it makes sense. Instead of baking individual cookies this is all about making one giant cookie that can be served like a pie. I am sure a lot of cookie doughs would work baked in a skillet, but I decided to start with basic chocolate chip since that is always a hit in our house. In fact, our neighbors had a taste and enjoyed it to. I ended up serving up slices like it was a pie! For a fun twist on your favorite cookie I highly recommend giving this a try!
Skillet Baked Chocolate Chip Cookies
adapted from Martha Stewart
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
1. Preheat the oven to 350ºF. 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. Serve in wedges.