I just love those big chocolate chip cookies we used to see in the mall. They were the flat kind of cookie, big enough to serve a small party of kids – or adults – and you could get your message frosted on just like a cake. Man were those things good.
This isn’t one of those kinds of cookies.
It’s close. Sort of. It’s a big ‘ole cookie made in a skillet, the closest thing I’ve come to those mall dream cookies at home. Who wouldn’t love the idea of a large, gooey chocolatey cookie fresh and warm from the oven?
Gather all the usual Wonderful Things that one finds in chocolate chip cookies.
This is a very easy recipe. It’s just like any chocolate chip cookie recipe for the most part. You whip up a cookie dough in your stand mixer (or by hand if your adventurous enough). Chocolate chips get dumped in. See? No mysteries here.
After a few-ish pauses to taste-test the cookie dough, spread it evenly into your skillet. Since we were using one with a nonstick surface, there was no need to use any kind of cooking spray prior.
It bakes into a perfectly large cookie, all golden and smelling mighty fine.
This is another opportunity to remind everyone to watch your baking carefully. Ours was done several minutes earlier than the recommended cooking time. When you’re baking, that time is more a guide than anything since ovens vary so much.
Please don’t ask me how to make a caramel sauce. Though the one in the picture looks good – we think it does heehee – it was the kind that turns hard and crunchy (also probably known not as caramel but as Doin’ It Wrong). Now, this wasn’t what I was going for. I wanted, of course, a sauce. Creamy, smooth, caramel sauce. But…the crunchy caramel was almost good in the end. The crunch with the soft cookie was actually nice.
Still, don’t ask me how to do caramel. I know not what I do. Yet.
I wish I had this in front of me right now – it’s a comfort kind of thing. Make it to cheer your self or someone else up. Tell ‘em you made it just for them and watch them smile. Give it to your kids! I did.
Skillet Chocolate Chip Cookie
from Martha Stewart Living, July 2002
Prep Time: 10 minutes Cook Time: 45 minutes Level: Easy Serves: 8
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup packed light-brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
- vanilla ice cream
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don’t overbake; it will continue to cook a few minutes out of the oven. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream.
If you want to tackle making your own caramel sauce, click the link for our source, above the ingredients list, and MarthaStewart.com will have a link to one at the bottom of the ingredients list there.
As much as we enjoyed the cookie, I think next time I’ll make one using our own recipe for Chewy Chocolate Chips Cookies. It would be more dough than needed for one 10-ince skillet, but , hey – bonus cookies!