Chocolate Chip Cookie Skillet

Why have a small cookie when you can make one huge one? A chocolate chip cookie skillet is such an easy and comforting dessert that should definitely be on your weekly rotation. This cookie has a caramelized crispy exterior and an ooey gooey center. Each bite also has a morsel of decadent chocolate, and when you top it with sea salt, ice cream, and chocolate fudge sauce, you’ve got yourself a restaurant worthy dessert. What are you waiting for? It’s time to indulge!

Ingredients

1 stick unsalted butter, melted

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1/2 tsp. (2.1 g) vanilla extract

1 large egg and 1 large egg yolk, both room temp.

1 ½ cups (188 g) all-purpose flour

1/2 tsp. (4 g) baking soda

1 tbsp. (8 g) cornstarch

1/2 tsp. (3 g) table salt

3/4 cup semi-sweet chocolate chips

Flaky sea salt, for topping

Directions

Preheat oven to 350 degrees Fahrenheit.

Chop semi-sweet baking chocolate into small chunks.

Melt butter over medium heat in a small saucepan on the stove.

Add granulated, brown sugar, and vanilla, and butter to a mixing bowl and whisk to combine. Whisk in the eggs.

In a separate bowl, combine flour, baking soda, cornstarch, and salt with either a fork, sifter, or whisk for 30 seconds.

Add the dry mixture to the wet mixture, and stir until almost all of the dry ingredients are absorbed by the wet ingredients.

Using a silicone spatula, gently fold in a 1/2 cup of the chocolate chips.

Press and evenly spread dough in the skillet. Top with the leftover chocolate chips.

Bake cookie for 15 to 20 minutes or until cookie starts to brown and caramelize on top. Top with flaky sea salt.

Let cookie rest for 5 to 10 minutes, then dig in! I love topping it with a few scoops of ice cream and some chocolate sauce.

Enjoy!