Baking chocolate chip cookies is great and all, but sometimes I just want to bake them all at once… and not do the several different batches thing and mess up multiple cookie sheets, etc. The solution: spread the dough in a cast iron skillet and bake the whole darn thing in the oven: Skillet Chocolate Chip Cookies
The best part? You then have an excuse to eat a large slice (just like PIE), warm out of the oven with a scoop of vanilla ice cream on top.
I made a mad-discovery the other day (aka… this stuff is like crack and I will never be without it in my baking cupboard ever, ever again!). I found Vanilla Bean Paste at William’s Sonoma. You can also order it on Amazon. It’s like a million vanilla beans at once scraped into a jar and formed into a concentrated vanilla paste. You can use it in place of vanilla spoon for spoon, and it adds so much more flavor than regular ol’ vanilla that you just won’t believe it. I suppose that means I’m recommending it. Totally.
All that skillet needs is a little dusting of nonstick spray. Then you can mash the cookie dough right on in there.
It bakes up just like a giant, thick chocolate chip cookie. The bad part is… you put this pan on the table and just dig in with a spoon. It’s a little too easy and irresistible to eat.
Out of the oven, it’s ooey and gooey and perfect. Wait a little while and you’ll be able to slice it into perfect slices. But don’t wait too long since that ooey- gooey thing is the best part. Vanilla ice cream on top is an absolute must. It’ll feel like you’re eating a chocolate chip cookie sundae of the best sort. Can you imagine hot fudge drizzled on top too? Oh dear.
And why am I doing this to you in almost-bikini-season? Because I know you love chocolate chip cookies as much as I do, that’s why.
Skillet Chocolate Chip Cookies
Recipe Details
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated white sugar
- 1 large egg
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup Gold Medal® All Purpose Flour
- ½ cup oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1¼ cups chocolate chips
- vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9 or 10 inch cast iron skillet with nonstick spray.
- In a large bowl, use an electric mixer to combine the butter with the sugars until creamy and light, about 2 to 3 minutes. Mix in the egg and vanilla.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips.
- Scrape the cookie dough into the prepared skillet and pat it into an even layer (damp hands or hands sprayed with cooking spray helps with this). Bake 25 minutes, or until cookie dough is set. Remove from the oven and let the cookies cool for at least 20 minutes.
- Cut and serve warm, or wait to cut later. Serve slices topped with vanilla ice cream, if desired.
These look rich but don’t see why they came out looking like brownies and not chocolate chip cookies with a light brown color since the chocolate chips are not melted and mixed into the batter before baking.
The before baking photo doesn’t match the final cookie.
well, they’re baked! The finished product just turns kind of golden brown.
Would it make any difference if I use a regular 9″ baking pan?
You can try!
This looks amazing!!!!! Definitely will try it out 🙂
I just made this baby today. It’s yummy! Probably next time I will cut the brown sugar (become 1/3 cup) and the salt. Other than that, it’s ooeey goooeey cookie!
I am adding this to my list of to-do’s! My kids are always asking to bake with me, and this one looks like a great way to make cookies together without having take all afternoon!
Made this for my dad for an early Father’s Day celebration, and it was a huge hit! Everyone scraped their plates clean. I definitely recommend serving with vanilla ice cream, since the cookie is so rich.
It’s 4AM here and after reading this recipe, I think I’m going to get up and make it!
I made the skillet chocolate chip cookies this past weekend and they were awesome! Chewy, with crunchy edges and almost caramel like flavor. I recently bought vanilla bean paste for a recipe and it is all I use now in place of plain old vanilla extract. I think it adds a lot to any recipe I use it in.
Addicting chocolate photograph!! This looks amazing! Reminds me of a similar recipe my Mom made when i was a kid! Can’t wait to try this vanilla bean paste. 🙂
Lori, that looks amazing! Seriously. Thinking of pulling out my skillet right now!
Love this – especially with that ice cream on top!!
Bikini Season is overrated anyway! These look amazing!
I need that vanilla paste too! And man, this skillet cookie is to die for. I just love that this eliminates all the baking work. Yay for no more scooping!
I really need to get my hands on some of that vanilla paste. These skillet cookies look so gooey and utterly irresistible.
I love vanilla bean paste!! I am very selective about what I use it in, though. I need to get more!
I love skillet cookies with ice cream and caramel sauce SO much!
Yes please! Ahh and then ice cream to top it off! Oh yes!
Looks amazing! I’ve had these in restaurants and I’m so thrilled to be able to try at home. One question, though–the oats. Quick Cooking? Steel cut? Which type of oats works best in this recipe? Or can I just use whatever’s in my pantry?
Any!
Yep, vanilla bean paste is the bombdiggity.
Lasts a long time too.