Skillet-Baked Chocolate Chip Cookie

Chocolate, Cookie, Desserts / Thursday, January 28th, 2010

Here in Nashville, there’s a certain low-frequency buzz. And if you’re quiet and listen very hard, you’ll hear the sounds that make up that buzz – the electronic bleeps of grocery cash registers ringing up hot chocolate and popcorn, the rumble of salt trucks and the fervently whispered prayers of thousands of kids (and their teachers) – because, OMG, SNOW IS IN THE FORECAST.

Four inches. This Friday.

To many of you, that’s nothing. A dusting. A joke. But here? Any accumulation is cause for celebration. And an excellent excuse for making a chocolate chip cookie bigger than your head. Something fun to bake, break and nibble while you watch the big flakes fall.

You start with a batch of chocolate chip cookie dough. (The one given has slightly less butter and egg than most.) Then, instead of dropping tablespoons of the dough onto baking sheets, you press all of the cookie dough into the bottom of a 10-inch ovenproof skillet and bake it for about 45 minutes.

Once the cookie has cooled, you’ll be able to invert it onto a plate or cutting board, and divide it into rich, cakey, chocolate-filled wedges. Just don’t forget the milk or a serious scoop of vanilla ice cream. And maybe some caramel sauce.

And remember, it’s not the size of the snow. It’s how much fun you have with your flakes.

Here’s to the Blizzard of 2010!

Snow-Day Skillet Cookie

Adapted from “Martha Stewart Living” (July 2002)

Serves 8

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes.
  4. Add egg and vanilla, mixing until they are fully incorporated.
  5. Add flour mixture, and beat until just combined.
  6. Stir in chocolate chips.
  7. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of ice cream or a large glass of milk.

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41 thoughts on “Skillet-Baked Chocolate Chip Cookie”

  1. Hi Rebecca, I'm also from Nashville and this recipe reminds me of a dessert you can get at Bricktops on West End. Have you ever been??

  2. It snowed here in NYC this morning and there is something so tranquil about it. What would be more tranquil, though, is dunking this cookie in a mug of hot cocoa! Mmmm!

  4. I'm from Portland, and it was the same way there. It snows in the mountains, but not in the valley. Now that I'm in Utah I still get excited, but everyone else is acting like it's no big deal!! It is a big deal!

  9. I wish we were having a snow day here in TX. :( Oh well…I can still eat this skillet cookie. Have you ever tried them at BJ's? YUMMY! The only good thing there haha.

  11. Yeah, I'm in Memphis, and….the whole freakin' city is shut down. And we've only had some drizzle so far!

    But yes to this cookie. YESSSSSSSS.

  12. I love this giant cookie! I've been making this exact recipe since it appeared in the magazine, and it's always a hit. Now that I see it here, I can't wait to make it again!

  13. Hi I've been following your blog for some time now and you always have great recipes and photos. This 'cookie' looks amazing, something I'll definitely try. We had snow in the UK from mid-Dec to mid-Jan, I so could have done with this recipe then. It would be so nice with a cup of hot coffee mmmmm!!

  14. That cookie looks amazing — totally drool worthy, especially for a chocolate chip cookie lover like me! It's supposed to snow here tomorrow, I might just have to make it.

  16. I just moved from Florida to a suburb of Cincinnati and we are missing the snow! I can't believe it. It is really cold here but no snow in the forecast! WOO HOO! I will be making this even though we aren't homebound for bad weather. Stay warm.

  17. I just moved from Florida to a suburb of Cincinnati and we are missing the snow! I can't believe it. It is really cold here but no snow in the forecast! WOO HOO! I will be making this even though we aren't homebound for bad weather. Stay warm.

  18. That sounds perfect right about now. We're currently at -22F and covered in snow! What I wouldn't do for a slice of that decadence…

  25. Oooh – now we are talking!! Who would not think this is fantastic!!!??? LOL :) I cannot wait to make this (allergy free by omitting the egg) and I think both of our kiddos will just love it. I am going to even use Kamut Khorasan Wheat flour for added awesomeness!! WOO HOO! Thanks for sharing – I can taste it already!

  30. So jealous! The forecasters teased us most of the month of January and the weather did not follow through.

    That disappointment merits a skillet cookie!

  31. You had me at cookie! Nice shot. I've made cookies in a sheet pan, too. Then I just cut them into squares. Saves a lot of time when you have a big cookie craving and a lot of dough to deal with.

  32. This is so great!! Sometime the forming of dough balls really gets to me, this totally eliminates it, which just means that I'll be eating those many more cookies! P

  33. We’re supposed to get upwards of 2 feet of snow this weekend, so I’m already planning to be snowed in. I might have to put this on the menu. Problem is I don’t think I have an oven-proof skillet [I’ve got skillets, but I’m not so sure they’re “oven-proof”. What would be an appropriate replacement?

  34. Made this last week. You had me at skillet cookie…I'm always looking for new ways to use the old cast iron. It was delicious but I'd cut down the cooking time or start watching it around 30 minutes. I prefer my cookie a little on the chewier side. Thanks for the inspiration!

  35. I hear you about the snow – the DC area is a lot like Tennessee in that way. And this weekend, we are expecting 12-22 inches.

  37. I love all the snow that's been around this winter…. especially since it's a great excuse for staying inside baking! And this seems like the perfect indoor treat. How can a giant cookie ever fail?

  38. I wish for a heavy snow day just so I have the perfect excuse to bake these and experience it the way you've described it. But it's impossible seeing that Singapore is about as cold as freshly toasted bread. so…I'll keep wishing!

  39. i'm practically living in the tropics and the weather's humid. but what can i say, i'm a total sucker for anything chocolate. can't wait to try this recipe out!

  40. Very nice idea…guys would go for these and while they are devouring the first batch, could be making the second. I am thinking I don't even need a snow day for these.

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