Skillet Chocolate Chip Cookie
This Skillet Chocolate Chip Cookie recipe is from The Weeknight Dessert Cookbook by Mary Younkin. Gooey in the center and crisp around the edges, it's an easy dessert you'll want to make again and again!
Servings 4 people (1 8"-10" cookie)
- 1/2 cup light brown sugar
- 1/4 cup butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 3/4 cup mix of chocolate and/or butterscotch chips (Mary suggests 1/4 cup chocolate chips, 1/4 cup chocolate chunks and 1/4 cup butterscotch chips)
- Sea salt flakes optional
- Ice Cream optional
Preheat your oven to 325°F.
In a large mixing bowl, place the sugar and melted butter. Mix until smooth. Add the egg and vanilla and continue mixing.
Add the flour, baking soda, and salt to the wet ingredients. Mix to combine.
Add your choice of chocolate or butterscotch chips. Stir well until they are evenly incorporated.
Press the dough into a lightly greased 10-inch skillet or an 8-inch baking dish. Bake for 14-16 minutes or until the top is puffy up and no longer wet. The cookie should be lightly browned and pulled away from the edge of the skillet. (Note, each time I've made this I've had to bake it for a bit longer than 15 minutes. Watch the time closely because this is one dessert you definitely do not want to over bake.
Top with sea salt flakes, ice cream or other toppings of your choosing. Enjoy!