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 fry pan topped with scoops of vanilla ice cream. The cookie is best served warm, about 15 minutes after it comes out of the oven, but you can store the leftovers in an airtight container at room temperature for up to 5 days.
Skillet Chocolate Chip Cookie
- 1 cup (5 oz./155 g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
- 1/3 cup (3 oz./90 g) granulated sugar
- 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
- 1 egg
- 2 tsp. vanilla extract
- 1 cup (6 oz./185 g) semisweet chocolate chips
- Flaky sea salt for sprinkling
- Vanilla ice cream for serving (optional)
1. Preheat an oven to 350°F (180°C). Lightly butter an ovenproof 10-inch (25-cm) fry pan.
2. In a bowl, sift together the flour, baking soda and kosher salt. Set aside. In another bowl, using an electric mixer fitted with the flat beater, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low, add the egg and vanilla, and beat until the egg is thoroughly incorporated, about 1 minute. Scrape down the sides of the bowl. With the mixer speed on low, beat in the flour mixture just until combined, about 1 minute. Using a rubber spatula, stir in the chocolate chips until combined.
3. Spread the dough evenly in the prepared pan, smoothing the top. Bake until the edges of the cookie are starting to turn golden, 18 to 20 minutes. Lightly sprinkle the top of the cookie with sea salt. Transfer the pan to a wire rack and let cool for 15 minutes.
4. To serve, cut the warm cookie into wedges and divide among individual plates. Top each serving with a scoop of ice cream, if desired. Serves 8 to 10.
Williams Sonoma Test Kitchen