Quick and Easy Skillet Chocolate Chip Cookie Recipe
This soft and chewy chocolate chip skillet cookie is served warm and topped with ice cream. It is a complete cookie HEAVEN!
CAN I MAKE THIS COOKIE AHEAD OF TIME?
You sure can! You can make this cookie ahead of time and leave it covered at room temperature for up to 3 days. Alternatively, you can make the dough and keep it in an airtight container in the fridge for up to 2 days. Then, when ready to eat, press it into the cast iron and bake.
CAN I FREEZE THIS COOKIE DOUGH?
You can freeze this skillet cookie dough raw or baked. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, press the dough into a prepared skillet, and bake. To freeze the baked cookie, slice it into wedges and transfer them into a freezer-friendly bag.
Make it
Quick and Easy Skillet Chocolate Chip Cookie Recipe
Ingredients
1/2 cup (113g) butter
1/4 cup (50g) sugar
1/2 cup (100g) brown sugar
1 egg
1 tsp (5g) vanilla extract
1 1/2 cups (190g) flour
3/4 tsp (4.5g) baking soda
1/2 tsp (3g) salt
1 cup (160g) chocolate chips or chocolate chunks
Directions
Preheat oven to 350F (180C.). In a 10 -12 inch cast iron skillet melt butter over low heat.
Remove from heat and add sugar and light brown sugar. If necessary let it cool slightly before adding the egg.
Stir in egg and vanilla extract. Incorporate dry ingredients, salt, baking soda, and flour.
Fold in the chocolate chips or chunks and spread the batter evenly in the skillet.
Bake for 20 minutes until slightly golden.
Serve warm with ice cream on top.
Enjoy! Buen Provecho!