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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Giant Skillet Chocolate Chip Cookie
dessert
baked
vegetarian
chocolate
cast-iron
One enormous cookie baked in the pan, crisp at the rim and deliberately underbaked at the center so it stays molten.
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RECIPE
Giant Skillet Chocolate Chip Cookie
One enormous cookie baked in the pan, crisp at the rim and deliberately underbaked at the center so it stays molten.
Prep20 mins
Cook22 mins
Total42 mins
Servings8
dessert
baked
vegetarian
chocolate
cast-iron
Ingredients
- 1 stick butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg plus 1 yolk
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 8 oz dark chocolate, chopped
- 1 tsp vanilla extract
- 1 tsp flaky salt
Preparation
1
Whisk the melted butter with both sugars for a full minute until glossy and thick.
2
Beat in the egg, the extra yolk and the vanilla. The extra yolk is what keeps the middle fudgy.
3
Fold in the flour and baking soda until barely combined, then the chopped chocolate.
4
Press into a buttered skillet, leaving the center slightly thinner than the edges so it all finishes at once.
5
Bake at 350F for 20 minutes. The center should still look wet and underdone when you pull it.
6
Scatter flaky salt over the top and let it set 15 minutes in the pan — the residual heat of the iron finishes the middle.
Servings and Nutrition
Number of Servings in Giant Skillet Chocolate Chip Cookie8
Nutrition for 1 serving (1 wedge)
520Calories (kcal)
6Protein (g)
62Carbs (g)
28Fat (g)
Protein 6.0g5%
Carbs 62.0g47%
Fat 28.0g48%