A wedge of slightly warm chocolate chip skillet cookie is soft and gooey, just the thing to dip into a cold glass of milk or serve with a scoop of vanilla ice cream. (And no fussing with batches of cookie sheets or scooping sticky cookie dough.)
Cooking with Meredith
Are you in the mood for a buttery chocolate chip cookie, one that’s soft and chewy with little pockets of oozing melted chocolate?
Ooooh, baby, yes I am.
Meredith and I were both craving cookies today, but were feeling too lazy to make up a batch of regular cookies. We didn’t want all that scooping of dough and fiddling with batches of pans waiting to go into the oven. My go-to is these gluten-free chocolate chip cookies – they’ve got banana in them to add a subtle and rich flavour (can’t even tell it’s banana), and we almost made those, but we decided to make an easy peasy giant skillet cookie instead. This one turns out well with gluten-free flour (just let it cool completely before slicing). All you have to do is stir up the dough, grease a skillet, and plop the dough into it. Slide it into the oven and bake.
Wait 20 minutes and out comes one big beautiful cookie, dimpled with little divots of molten chocolate amongst the golden caramelly dough.
Let it cool a bit, and slice it into wedges. Dip the delicious cookie slab into a glass of cold milk for a simple bit of cookie heaven.
Or top it with a scoop of vanilla ice cream and chocolate shavings or a fudgy sauce for a seriously decadent dessert. (Try it with Mississippi Mud Sauce!)
A skillet cookie’s a great idea to feed a crew the next time you have a dinner party, barbecue, or get-together. Simple and timeless. Everyone loves a good chocolate chip cookie – a classic that will never go out of style. But you can always have some fun with the size and shape of it. Set the skillet cookie on the table, add a knife, and let people carve out their own wedges. Meredith ate 3 pieces (a quarter of the skillet!) – and that was after a full dinner.
I think we can proclaim it a hit.
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Kitchen Frau Notes: Measure your skillet, if it is only 10 inches (25cm) in diameter, instead of 12 inches, your cookie will be thicker and take about 5 minutes longer to bake.
This giant cookie tastes best the same day it is baked. If there’s any left over the next day, reheat the cookie wedges for a few seconds in the microwave to get that soft melty chocolate experience again.
Chocolate Chip Skillet Cookie
- ½ cup (115gms) salted butter, at room temperature
- ¾ cup (150gms) lightly packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt (½ teaspoon if using unsalted butter)
- 1½ cups (210gms) this gluten free flour mix (or use regular flour for non-gluten-free)
- 1 cup (160gms) chocolate chips (or Smarties)
Preheat the oven to 350°F (180°C). Generously butter a 12-inch (30cm) cast iron skillet.
In an electric mixer or by hand with a wooden spoon, cream butter and brown sugar until fluffy.
Add the egg and vanilla and beat until smooth.
Add the cornstarch, baking soda, salt, and flour and beat until well incorporated.
Stir in the chocolate chips.
Scrape the dough into the greased skillet, and press down with your fingers or a spatula, so the cookie is a smooth even layer.
Bake for 20 minutes, or until the edges of the giant skillet cookie are golden and the center is just set.
Let cool slightly. Best served the day it is baked.
*If using gluten free flour, it is important to let the skillet cookie cool to lukewarm – if it’s still too warm it will crumble when sliced, but firms up nicely when it’s slightly cool.
Slice into 12 wedges. Eat as is, or serve with ice cream and chocolate sauce or sprinkles.
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