Dessert: United States – Giant Skillet Chocolate Chip Cookie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

1 cup (227 g) unsalted butter, melted and slightly cooled
1 cup (200 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp (10 ml) pure vanilla extract
2 1 / 4 cups (280 g) all-purpose flour
1 tsp baking soda
3 / 4 tsp kosher salt (or 1 / 2 tsp fine sea salt)
1 1 / 2 cups (255 g) semisweet chocolate chips, plus a few extra for topping
Flaky sea salt, for sprinkling (optional)
Vanilla ice cream, for serving (optional)

Instructions

Preheat oven to 350°F (175°C). Lightly butter a 10-inch cast-iron or oven-safe skillet; line the bottom with a round of parchment if desired.
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy, about 1 minute.
Whisk in the egg, egg yolk, and vanilla until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold just until a thick dough forms; do not overmix.
Fold in the chocolate chips. Scrape dough into the prepared skillet and press into an even layer. Sprinkle a few extra chips on top and a pinch of flaky sea salt if using.
Bake 20–25 minutes, until the edges are deep golden and the center is set but still soft; a toothpick inserted 2 inches from the edge should come out with a few moist crumbs. For extra-gooey, bake closer to 20 minutes; for sliceable, 23–25 minutes.
Cool in the skillet on a rack for 10–15 minutes. Serve warm straight from the skillet with scoops of vanilla ice cream, if desired.