I’m officially in love. A giant size chocolate chip cookie, YES! And the whole thing is just for me, YES! Hands off =). This thing is out of this world good, especially when it’s served warm with a creamy scoop of ice cream and drizzled with silky caramel and fudge sauce. Words don’t describe it’s goodness. The recipe I used is My Favorite Chocolate Cookies, the only things I changed were using softened butter instead of chilled since I was making one big huge cookie I thought I’d give it a head start so it wouldn’t be too gooey in the middle, and the cooking method was the other obvious change.
I think I will be making this just as often as I make the individual chocolate chip cookies, yes it is just that good! Warm, chocolaty and decadent with a hint of creaminess (thanks to the coffee creamer powder). This is cookie heaven. If you want to indulge a little more serve it with ice cream and chocolate or caramel sauce.
In the unlikely event that there’s any left after several hours or the next day you can even reheat one of the wedges in the microwave (obviously not in the skillet, on a microwave safe dish and I’d recommend about 10-20 seconds on HIGH power) then top it with ice cream,
because a skillet cookie is meant to be eaten warm. Enjoy!
PS I think this would make an excellent gift. I was thinking how I would love to get one of these for Christmas. Many people do cookie swaps around the holidays, and seriously would this not be the coolest one ever to get =)? If you know someone feeling down, cheer them up with a giant cookie. I know it would cheer me up when down!
Not sure why I wanted to do two different pics, I wanted to use my new antique wood prop and test out some recycled packaging paper I guess.
Skillet Chocolate Chip Cookie
Yield: Yields 1 ginormous cookie, about 8 -10 servings
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter , softened
- 1 cup minus 2 Tbsp granulated sugar
- 1 1/2 tsp molasses*
- 2 1/2 Tbsp original or french vanilla coffee creamer powder
- 1 large egg
- 1 1/2 tsp vanilla bean paste , or substitute 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter, granulated sugar, molasses and coffee creamer powder until mixture becomes pale and fluffy, about 4 minutes. Mix in egg and vanilla bean paste. Slowly add in dry ingredients and mix just until combine. Stir in milk chocolate chips and semi-sweet chocolate chips (if you want it to look fancier, I set aside 2 Tbsp of the chocolate chips and after spreading the dough into the skillet, I sprinkled the 2 Tbsp that were set aside over the top then gently pressed them into the dough. I don't like when the chocolate chips don't show through enough). Butter a 10 inch cast-iron skillet (I just buttered by rubbing the pan with a chilled stick of butter). Spread cookie dough into an even layer in the skillet. Bake in preheated oven for 25-30 minutes until golden (note: the cookie will continue to cook slightly once removed from oven so judge accordingly). Allow to cool for about 20 minutes before cutting into slices. Alternately, allow to cool for about 5 minutes and dive into it warm right from the skillet, topped with ice cream drizzled with hot fudge and caramel sauce (that's what I did, warm with cookie dough ice cream, hot fudge and caramel sauce, inexpressibly delicious!).
*if you don't have molasses, alternately you can use 1/2 cup packed light-brown sugar in place of 1/2 cup of the granulated sugar. So, you would be using 1/2 cup light brown sugar and 1/4 cup plus 2 Tbsp granulated sugar.
Recipe Source: Cooking Classy