I don’t know about you, but chocolate chip cookies have the supernatural ability to take me to my happy place, or should I say places. Like spending time in the kitchen with my mom and Grand. Or dishing about guys with my college friends with a glass of wine in hand. Or cuddling up on the couch with the beau on cold nights.
This recipe is perfect for sharing with your loved ones, or keeping to yourself if you’re having one of those days. All you need are your standard cookie ingredients and a cast iron skillet. There’s no need to dirty a bunch bowls and pans, just mix it all together in one pan. Plus, how can you resist a ginormous, warm, gooey, chocolate chip cookie?
I started this huge cookie adventure by chopping up the chocolate. If you can’t get your hands on chocolate bars, you can definitely use chocolate chips. I used semi-sweet chocolate, but the cool thing about this recipe is that you can add your favorite chocolate or candy bar,
Pull out your 12 inch cast iron skillet and melt two sticks of butter. If you have an 8 inch skillet, cut the recipe in half. The original recipe includes only half of the ingredients and is perfect for a skillet that size.
Add the sugars to the melted butter and stir with a wooden spoon. Once all of the sugar has melted, you’ll notice that there’s still butter on top. No worries, you’re on your way to one awesome, and pretty huge, cookie.
Next, add the eggs and vanilla. Make sure that the pan isn’t really hot, because you don’t want the eggs to start cooking before you include the dry ingredients. Keep whisking until there aren’t any more streaks of yolk in the batter.
This part can get a little bit messy. To avoid getting flour all over your counter, clothes, flour, and hair, make sure that you stir really slowly at first. After the dry ingredients are incorporated, you can mix a little bit faster. It may take a few minutes, but the end product is absolutely divine.
There we go! All mixed! Now here comes the fun part, add the chocolate chunks to the batter. I used semi-sweet, but feel free to add any of your favorite cookie mix-ins. Next time, I’ll throw chopped walnuts and caramel to the batter. Doesn’t that sound decadent?
Chocolate Chunk Skillet Cookie
Recipe Adapted from Tasty Kitchen
Makes 1 ginormous cookie in a 12″ skillet
- 1 cup (2 sticks) butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chunks or chips
- Preheat over to 350F
- Melt butter in a 12 inch cast iron skillet over medium-low heat
- Stir in both the brown sugar and the granulated sugar. Remove the skillet from the heat after all of the sugar has melted
- Set the skillet aside and let it cool until the pan is warm, but not very hot – about 5 minutes
- Add the vanilla and crack the eggs on to the butter and sugar mixture. Whisk eggs until they’re completely incorporated into the butter-sugar mixture
- Add the flour, salt, and baking soda on top and carefully stir into the mixture until smooth and fully combined
- Stir in the chocolate chunks or chips
- place in the oven for 25-30 minutes, or until the cookie turns golden on the top and around the edges, but soft and gooey in the middle.
- Serve with your favorite cookie topping