Skillet Chocolate Chip Cookie
Updated Feb. 9, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons/113 grams unsalted butter, at room temperature
- ½cup/110 grams packed dark brown sugar
- ½cup/100 grams granulated sugar
- 1large egg
- 1tablespoon vanilla extract
- 1½cups/192 grams all-purpose flour
- ¾teaspoon baking soda
- ¾teaspoon kosher salt (such as Diamond Crystal)
- 1cup/140 grams chopped semi-sweet chocolate
- 1cup/96 grams whole walnut halves or walnut pieces
Nutritional analysis per serving (8 servings)
465 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 6 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. Add the egg and vanilla and beat to combine.
- Step 2
Add the flour, baking soda and salt to the butter mixture and mix until just combined. Mix in the chocolate and the walnut halves.
- Step 3
Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. Let stand for at least 5 minutes before serving warm or at room temperature. The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.
Private Notes
Comments
Wife of a professional blacksmith here, with a PSA from the professionals: you don't need to fuss so much over your cast iron (or carbon steel) pans. That's actually part of what makes them so great. If you are concerned about tastes and oils from what was last in the pan (makes sense!), wash it with soap like you would any other pan, then yeah, throw some oil in there and fry up some potatoes (or something else with mild/no flavor) to re-season. Cast iron was meant to be flexible, not fussy!
I make just a few substitutions. I use my meatloaf recipe but I change my meat for flour and butter. I change my onions for chocolate chips. I change my barbecue sauce for vanilla extract. Oh, but I do keep the eggs lol.
Easy, tasty. I used a 10 inch springform pan instead of my cast iron skillet and it worked fine. (Left out the nuts...)
Made this today for a birthday celebration and was very happy with its look and taste. I used a 10” cast iron skillet, ungreased, and it was just right-no sticking and a satisfying thickness to support scoops of ice cream and birthday candles. I think I’d like to sprinkle the top with sea salt next time, and eat it otherwise unadorned. I took the time to chop up a 4 oz bar of Ghirardelli’s 60%-frustratingly, it wasn’t quite enough at only 113g, so added a tbsp of chocolate chips too. Retrospectively, I think the bar alone would have been enough taste-wise, but I was trying to follow the recipe as instructed. The cookie was removed from the oven when the edges looked done, but the center still looked soft, with a sheen to it. After sitting about 10 minutes, it was still gooey with chocolate but the cookie part wasn’t overdone, a real hazard with baking in cast iron. Overall, a success I’ll repeat gladly.
crispy on the outside, chewy on the inside. did everything in the stand mixer quickly and spread it in the cast iron pan. no need to spread it all way to the edge before baking. it will spread in the oven. great way to make a cookie cake!
Can I make these into regular cc cookies?