Warm Gooey Chocolate Skillet Cookie
This chocolate chip skillet cookie is baked in a cast iron pan and is so ooey gooey it needs to be eaten in a bowl with scoops of vanilla ice cream.
Servings: 12 people
Calories: 597kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar lightly packed
- ½ cup granulated sugar
- 2 eggs
- 5 teaspoons vanilla extract
- 1 ½ cups semi-sweet chocolate chips plus more for the top
- 1 cup bittersweet chocolate bar* cut into small ¼" chunks
Instructions
- Preheat the oven to 350F. Spray a 12" cast iron pan with baking spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or in a stand mixer with paddle attachment, beat butter until smooth. Add both sugars and beat on medium speed until just well combined, about 2 minutes. Be careful not to over mix here; otherwise, your cake will turn out crumbly.
- Add the egg and vanilla. Beat until combined, scraping down the sides of the bowl as needed. Gently add flour mixture until just combined. Fold in chocolate chips and chocolate bar pieces with a spatula.
- Press the cookie dough into the cast iron pan, getting the dough as even as possible. Sprinkle with more chocolate chips on top to make it extra pretty.
- Bake for 20 to 25 minutes or until the cookie is lightly browned. Let cool for five minutes before using a large serving spoon to scoop out a generous portion of chocolate chip skillet cookie. Serve with vanilla ice cream and enjoy!
Notes
Make Ahead: The cookie dough can be made ahead up to 2 days before baking. Store in the refrigerator with plastic wrap tightly over the top of the dough like you'd do for guacamole. When you're ready to it, take out of the refrigerator and let it sit at room temperature for 1 hour so it can more easily spread in your cast iron pan (or whatever pan you're using).
Freezing Instructions: To freeze, cut the cake into wedges and freeze individual wedges in tight plastic wrap. The cookie wedges can stay frozen for 2-3 months.
You could also freeze the cookie dough in a huge ball covered with plastic wrap for the same amount of time. Let the dough sit in the refrigerator over night, then take it out at room temperature about an hour before you want to use it.Nutrition
Calories: 597kcal | Carbohydrates: 75g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 355mg | Potassium: 292mg | Fiber: 4g | Sugar: 49g | Vitamin A: 531IU | Calcium: 59mg | Iron: 4mg