Happy Month of March! Today I’ve got a yummy chocolate chip skillet cookie recipe that’s so easy to make.
Recently I’ve been craving chocolate chip cookies and decided, rather than a bunch of cookies, I’d make one big chocolate chip cookie in a cast iron skillet. You basically make the dough the same way as normal cookies (slightly different) and then spread it in an oven-proof pan. You save time by not making a lot of little cookies.
Bake the cookie at 350 degrees for about 40 minutes then let it rest for about 15 minutes before serving. And yes, it does taste better served with ice cream!
I took the cookie and ice cream to my son’s house this past Sunday to see if it passed the family test. It did! One big chocolate chip skillet cookie was a much faster way to satisfy the craving. Try the recipe below and see what you think!
Chocolate Chip Skillet Cookie
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 12 ounces semi-sweet or milk chocolate chips
Preheat oven to 350 degrees. Melt butter in 10-inch cast iron skillet over medium heat and set aside for 5 minutes to cool.
Mix sugars, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. Do not wipe out the skillet. Mix the flour, salt, and baking soda together in a separate bowl. Add the dry ingredients into the wet ingredients and mix well with a wooden spoon until dough is blended. Be careful not to over mix. Stir in the chocolate chips.
Spread the dough into the cast iron skillet and smooth the top of the dough. Bake on center rack for 40 minutes until edges are lightly brown and crisp and center is still soft. Cool on a wire rack for 15 minutes. Cut into wedges and serve.
My blogging friends are also celebrating the month of March so be sure to visit and see what’s inspiring them this time of year!