Homemade Skillet Chocolate Chip Cookie is super easy to make and can be made as one large skillet cookie or as mini skillet cookies.
- 113g unsalted butter, at room temperature
- 50g Raw sugar (feel free to sub white sugar if you don't have any)
- 150g brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp fine sea salt (I like kosher)
- 250g all purpose flour
- 280g Dark chocolate, either in chunks or cut into rough chunks with a serrated knife
- Flaky sea salt, such as Maldon, to finish.
- Preheat the oven to 360f/185c. Spray skillets lightly with cooking spray, or grease with butter.
- In a large bowl using an electric beater, or the bowl of a stand mixer fitted with either the blade attachment or the paddle attachment, cream the butter and sugars together until pale and fluffy, approximately 4-5 minutes. Beat in egg, vanilla and salt.
- With the mixer on low, slowly add the flour and baking soda. Mix until just combined.
- Either stir in the chocolate using a spatula, or add to the stand mixer and mix briefly until evenly incorporated.
- Press the dough into the skillets. If you are using mini skillets they take about 4 tbsp each, If you are using a 6.5 inch skillet, divide the dough in three, and if you are using a large skillet, press all of the dough into it.
- Bake in the oven until lightly golden brown on top, or they are your desired level of doneness. Baking times are as follows, for a fairly soft textured cookie: Mini Skillets: 12-14 minutes, Medium Skillets (I use a 6.5 inch): 16-17 Minutes, Larger Skillet - 25-30 minutes.
- Carefully remove from oven, allow to cool slightly, and serve warm with a scoop of ice cream, and your choice of sauce! (Melted chocolate works super well, or salted caramel would be AMAZING!)
Adapted from "Not Without Salt"/"Smitten Kitchen"