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Quick and Easy Skillet Chocolate Chip Cookie Recipe

Quick and Easy Skillet Chocolate Chip Cookie Recipe

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • ½ cup (113g) butter
  • ¼ cup (50g) sugar
  • ½ cup (100g) brown sugar
  • 1 egg
  • 1 teaspoon (5g) vanilla extract
  • 1 ½ cups (190g) flour
  • ¾ teaspoon (4.5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (160g) chocolate chips or chocolate chunks

Method
 

  1. Preheat oven to 350F (180C.). In a 10 -12 inch cast iron skillet melt butter over low heat.
  2. Remove from heat and add sugar and light brown sugar. If necessary let it cool slightly before adding the egg.
  3. Stir in egg and vanilla extract. Incorporate dry ingredients, salt, baking soda, and flour.
  4. Fold in the chocolate chips or chunks and spread the batter evenly in the skillet.
  5. Bake for 20 minutes until slightly golden.
  6. Serve warm with ice cream on top.
  7. Enjoy! Buen Provecho!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.