Dessert: United States – Giant Skillet Chocolate Chip Cookie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (227 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) pure vanilla extract
2 1 / 4 cups (280 g) all-purpose flour
1 tsp (5 ml) baking soda
3 / 4 tsp (3.75 ml) kosher salt (or 1 / 2 tsp (2.5 ml) fine sea salt)
1 1 / 2 cups (255 g) semisweet chocolate chips, plus a few extra for topping
Flaky sea salt, for sprinkling (optional)
Vanilla ice cream, for serving (optional)

Show original ingredient measurements

1 cup (227 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) pure vanilla extract
2 1 / 4 cups (280 g) all-purpose flour
1 tsp baking soda
3 / 4 tsp kosher salt (or 1 / 2 tsp fine sea salt)
1 1 / 2 cups (255 g) semisweet chocolate chips, plus a few extra for topping
Flaky sea salt, for sprinkling (optional)
Vanilla ice cream, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F (175°C). Lightly butter a 10-inch (25 cm) cast-iron or oven-safe skillet; line the bottom with a round of parchment if desired.
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
Whisk in the egg, egg yolk, and vanilla until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold just until a thick dough forms; do not overmix.
Fold in the chocolate chips. Scrape dough into the prepared skillet and press into an even layer. Sprinkle a few extra chips on top and a pinch of flaky sea salt if using.
Bake 20–25 minutes, until the edges are deep golden and the center is set but still soft; a toothpick inserted 2 inches (5.08 cm) from the edge should come out with a few moist crumbs. For extra-gooey, bake closer to 20 minutes; for sliceable, 23–25 minutes.
Cool in the skillet on a rack for 10–15 minutes. Serve warm straight from the skillet with scoops of vanilla ice cream, if desired.

Preheat oven to 350°F (175°C). Lightly butter a 10-inch cast-iron or oven-safe skillet; line the bottom with a round of parchment if desired.
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
Whisk in the egg, egg yolk, and vanilla until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold just until a thick dough forms; do not overmix.
Fold in the chocolate chips. Scrape dough into the prepared skillet and press into an even layer. Sprinkle a few extra chips on top and a pinch of flaky sea salt if using.
Bake 20–25 minutes, until the edges are deep golden and the center is set but still soft; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs. For extra-gooey, bake closer to 20 minutes; for sliceable, 23–25 minutes.
Cool in the skillet on a rack for 10–15 minutes. Serve warm straight from the skillet with scoops of vanilla ice cream, if desired.