A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet.
Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert_or you can slice it and serve it like a tart for a more elegant presentation.
What’s not to like?
We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy.
We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies. Top with ice cream for an extra-decadent treat.
CHOCOLATE CHIP SKILLET COOKIE
Start to finish: 1 hour
1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon baking soda
12 tablespoons unsalted butter
3/4 cup packed (5 1/4 ounces) dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 large egg plus 1 large yolk
1 cup (6 ounces) semisweet chocolate chips
Nutrition information per serving: 488 calories; 222 calories from fat; 25 g fat (15 g saturated; 1 g trans fats); 96 mg cholesterol; 384 mg sodium; 65 g carbohydrate; 2 g fiber; 42 g sugar; 5 g protein.
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