Skillet Chocolate Chip Cookie
Is there anything better than a chocolate chip cookie? What about a giant one baked in a cast-iron frying pan and designed to be devoured straight from the pan? That’s what we thought. Refrigerating the cookie dough prevents the cookie from spreading too much because the fat is colder and the sugar has time to absorb some of the liquid in the dough. It also results in a cookie that’s perfectly browned with crispy edges and a soft, chewy center. The choice of chocolate—semisweet or bittersweet, in bars or disks—is up to you. Just make sure it is a top-quality brand, such as Guittard or Valrhona. A sprinkle of flake salt on the top of the cookie just before it goes into the oven will heighten the rich chocolate flavor. And although we like to top our giant cookie with vanilla ice cream, other flavors—mint chip, salted caramel, pistachio—would also be good. Get your spoons ready!
Ingredients:
- 1 1/2 cups (6 oz./180 g) all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 1/2 cup (3 1/2 oz./105 g) granulated sugar
- 1 large egg
- 2 tsp. vanilla bean paste or pure vanilla extract
- 1/2 lb. (250 g) semisweet or bittersweet bar chocolate, roughly chopped, or chocolate disks
- Flaky sea salt (optional)
- Vanilla ice cream for serving
Directions:
Preheat the oven to 350°F (180°C). Grease an 8- or 10-inch (20- or 25-cm) cast-iron fry pan with cooking spray.
In a medium bowl, combine the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the sugars and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla bean paste and beat on medium-high speed until just combined, about 30 seconds. Scrape down the sides of the bowl. In a few additions, add the dry ingredients, beating on medium-low speed until just combined. Finally, add the chocolate and beat on medium speed until just combined.
Transfer the dough to the prepared pan and spread into an even layer. If you have time, cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Bake until the edges are set but the center still jiggles slightly, 35–40 minutes for the 8-inch (20-cm) pan and 25–30 minutes for the 10-inch (25-cm) pan.
Let cool in the pan on a wire rack for 10 minutes, then top with scoops of vanilla ice cream and serve with spoons.
Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023).
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