I love miniature things. Mini cupcakes…mini swedish fish…mini ketchup bottles…mini cans of soda…even those mini table-looking things that often come on the center of a pizza to serve no known purpose. But I also love unnecessarily large things. Like those gigantic crayons my friends used to stash coins in as kids. Or this chocolate chip cookie, fit for Goliath. Although, Goliath didn’t exactly deserve a cookie. But seriously, what’s better than a chocolate chip cookie? Well obviously one that has been baked in a 10-inch skillet.
This decadent dessert is a lot like a cookie cake, only thicker and actually a bit more cake-like. The recipe is that of a CCC recipe, only the final result will be less like a dough and more like a batter; you may even ask yourself if you’ve added enough flour. The dough should be moist and sticky, and once cooked will be golden brown on the outside with an irresistibly soft and chocolate-y center.
This recipe caught my eye simply because of the baking method. My mom has an old cast-iron skillet that was my grandma’s long ago. We usually only use it to bake grandma’s Pineapple Upside-Down Cake, so I liked the idea of using it for another dessert that I knew everyone would enjoy. Add a scoop of ice cream and perhaps caramel syrup and you’ll be in for a warm, gooey, treat.
Skillet-Baked Chocolate Chip Cookie
(From Martha Stewart – Makes about 8 wedges)
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
2 tsp. vanilla
1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan (I didn’t grease my pan, I’d doubt you’d have to either). Bake until edges are brown and top is golden, 40 to 45 minutes. *Do not overbake; it will continue to cook a few minutes out of the oven.* Transfer to a wire rack to cool, 15 to 20 minutes. Cut into wedges. Serve warm with ice cream and caramel sauce.