This twist on a chocolate chip cookie is very delicious. The skillet cookie version of the classic chocolate chip is crispy, chewy, gooey, and chocolaty. This skillet cookie even simpler than the traditional chocolate chip cookie because there is no need to roll into balls and chill. Furthermore, you can make this cookie in a larger skillet for a crowd by multiplying the recipe.
Preheat oven to 350°F, and grease a 8-10 inch cast iron skillet. Sift and mix the dry ingredients in a small bowl with the chocolate chips.
Cream together the butter and sugars until light.
Whisk in the egg and vanilla extract until fluffy.
Fold in the dry ingredients until combined.
Spread the batter into the skillet. Bake for 25-30 minutes until golden brown and crisp.
Cool for a few minutes before slicing.
Enjoy!
- 1 1/8 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp ground espresso
- 1 cup semisweet chocolate chips
- 1/2 cup softened unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
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Preheat your oven to 350°F, and grease a 8-10 inch cast iron skillet.
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Sift and mix the dry ingredients in a small bowl with the chocolate chips.
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In a separate bowl, cream the butter and sugars until light.
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Whisk in the egg and vanilla extract until fluffy.
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Fold in the dry ingredients until incorporated.
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Evenly spread the batter into the skillet.
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Bake for 25-30 minutes until golden brown and crisp on the bottom and sides.
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Cool for a few minutes before slicing into 8-12 pieces.
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Enjoy!