Everyone loves a chocolate chip cookie, right? And do you know what’s better than a chocolate chip cookie? A GIANT chocolate chip cookie. Massive. We are talking huge.
I think chocolate chip cookies—warm and gooey—are one of life’s greatest comfort foods. They usually have a time and a place: rainy days, snowy nights, summer afternoons, and my favorite, the worst day ever. Everyone has a worst day ever. Sometimes they even occur weekly. Fortunately, chocolate chip cookies usually solve everything. Unfortunately for me, my time and place for chocolate chip cookies is … all the time and all of the places. But let’s pretend that’s a fabulous thing. Because it is.
And thanks to Jaime, my life (and yours) just got even easier, because you can make one gigantic chocolate chip cookie in a single pan. That’s right, a One-Pan Dark Chocolate Chunk Skillet Cookie. One skillet, I tell you. Pure genius and sort of dangerous. Let’s take the risk!
You need all your basic cookie goods: flour, baking, baking soda, salt, granulated sugar, brown sugar, butter, eggs, vanilla extract and chocolate.
First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.
Next, heat your cast iron skillet and melt the butter. Jaime’s recipe was made for an 8-inch skillet, but I don’t have one in my possession. My skillet is very large, so I actually doubled the recipe and it worked perfectly. So yes, I made an even bigger cookie.
Add your sugars.
Mix until caramelly and smooth.
It should look like this! Remove the skillet from the heat and let sit for a few minutes. You don’t want it to be hot, but it should still be a bit warm.
Then whisk in your egg and vanilla extract.
Stir in your dry ingredients. It may take a few minutes to come together, but keep stirring.
We have a batter!
Fold in all of your chocolate. Well, all of your chocolate that you didn’t eat already.
Then toss that skillet in the oven and watch the cookie work its magic. It should be a little soft on the inside and a bit golden on the edges when you bring it out.
While it’s hot, top it with ice cream! I know. This just keeps getting crazier.
Then dig in. I’d love to tell you that I cut this into beautiful slices on pretty little places but um … we definitely dug in with forks. And spoons. This melty, gooey and chewy cookie is never leaving my recipe box. It’s fabulous!
Be sure to check out Jaime’s fabulous blog Sophistimom, where she discusses delicious food and fantastic books. Thanks so much for the recipe, Jaime!
Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.
- 1 stick Butter
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 whole Egg
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup Semi-sweet Chocolate, Cut In Chunks
1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.
Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.
Comments are closed for this recipe.
Aly on 5.31.2012
I am totally drooling over this! I wonder if I could use my dutch oven since I don’t have a cast iron skillet?
SandyH on 5.31.2012
Just the words “skillet cookie” are deliciously comforting.
Suzanne on 5.31.2012
I’m thinking perhaps I could skip the mixing-in-the-skillet mess and mix up the batter in my mixer as I usually do, pre-heat the skillet in the oven, then dump the batter in the skillet and bake. I may have to try this one soon!
Heather (Heather's Dish) on 5.31.2012
SueKnight on 5.31.2012
Oh … you mean this was supposed to feed 4 …
JoyMc on 5.31.2012
Looks Yummy! In the picture it looks like 2 sticks of butter are used but the recipe only calls for 1 stick. Is it supposed to say 1 cup instead? Not that I care….I’m a butter lover too. Just wanted clarification.
Erika (TK) on 5.31.2012
Hi Joy! In the post, Jessica mentions that her skillet is larger than the 8″ size called for in the recipe, and so she doubled the recipe. That’s why you see 2 sticks in her photo instead of just one. (I say we storm her place and help her polish off that ginormous cookie. I’m going to pretend they haven’t finished the whole thing yet and knock on her door anyway.)
juli on 5.31.2012
Oh. My. Word. Best blog post ever.
Katrina on 5.31.2012
Holy swear word! This looks fantastic!!
Nicole on 5.31.2012
Oh yummerlicious. It probably has that wonderful chewy crust and that warm gooey center….I’m turning into the cookie monster as I type this.
theladymcarthur on 5.31.2012
Be still my beating heart.
carkye on 5.31.2012
Hello!!!! YUM-O will someone make this for my birthday?
Jordan Riley on 5.31.2012
But will this work if I don’t have a cast iron pan? I have an oven-safe skillet, it’s just not that it’s a cheapo Ikea one instead of a cast iron, and I don’t know if that will change how it cooks.
Allyn on 5.31.2012
Oh gosh this looks good. Maybe with some salted caramel sauce drizzled over it, just to make it completely ridiculous (http://lollingabout.wordpress.com/2011/12/23/foodie-friday-christmas-dinner/)
Yes please and thank you!