Skillet Chocolate Chip Cookie
Chocolate chip cookies are even easier to make when formed into a single shareable treat rather than shaped into individual cookies, and it’s fun to serve the giant cookie still in the pan topped with scoops of vanilla ice cream.
Ingredients
- 1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
- 1 tsp. baking soda
- 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
- 6 Tbs. (3 oz./90 g) granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 1/2 cups (15 oz./470 g) semisweet chocolate chips
- Flaky sea salt (optional)
- Vanilla ice cream for serving
Directions
Preheat an oven to 350°F (180°C). Lightly spray an ovenproof 10-inch (25-cm) skillet with nonstick cooking spray.
In a bowl, sift together the flour, baking soda and kosher salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Add the chocolate chips and mix until they are evenly distributed.
Transfer the dough to the prepared pan and press it into an even layer. Sprinkle with flaky salt, if desired. Bake until the cookie is golden brown and the edges are set but the center still jiggles slightly, 23 to 25 minutes. Transfer the pan to wire rack and let cool for 5 minutes.
Top the cookie with scoops of vanilla ice cream and serve immediately, or let cool for 15 minutes, cut into wedges and serve warm or at room temperature. Serves 10.
Williams Sonoma Test Kitchen
