Skillet Chocolate Chip Cookie Cake
Well, we’re all inside. We might as well cook and bake some tasty meals, right?
During our time of social distancing, I’ve cracked open some cookbooks and explored new online recipes like a champ. It’s easy to let them just sit on the shelf, looking beautiful but collecting dust… crack those delightful friends open and find some fun new ideas to keep full of yummy dishes!
I’ve been trying to use my cast-iron skillet more and have been actively looking for recipes to use. I found this one on Williams Sonoma’s Instagram and kinda had to make it… not “healthy”…. But healthy for us as a nice treat. ☺️ ENJOY!
(GIANT) CHOCOLATE CHIP COOKIE
Inspired by Willams Sonoma
- 10-in cast iron skillet
- 2 ¼ C all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ C butter at room temperature (1 stick)
- ½ C firmly packed light brown sugar
- 6 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 C chocolate chips
- Preheat the oven to 350 F.
- In a bowl sift together the flour, baking soda, and salt.
- In a stand mixer, beat the butter and both sugars until smooth (approx 2 minutes) then add egg and vanilla.
- Slowly add the flour mix until all is incorporated.
- Finally, fold or mix in the chocolate chips until they’re pretty evenly distributed.
- Spray your pan lightly with non-stick cooking spray.
- Transfer the dough to the pan and press it down to create an even layer.
- Bake until the cookie is golden brown and the edges are set (the middle may still be jiggly – that’s ok!). Approx 25 minutes.
- Transfer pan to a wire rack to cool for at least 5 minutes.