Skillet Chocolate Chip Cookie Recipes

Steps:

• Preheat the oven to 350 degrees F and butter a 12-inch cast-iron skillet.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Combine the 1 cup (2 sticks) butter with the granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
• Add the eggs one at a time, beating on medium speed after each addition, until combined. Then add the vanilla extract and beat on medium speed until combined.
• Add the flour mixture and mix on low speed just until the dough comes together, then mix in the chocolate until combined.
• Scrape the dough into the prepared skillet with a rubber spatula, spreading it to the edges and smoothing the top. Sprinkle the sea salt over the top.
• Bake until the edges are brown and crisp and the cookie is barely cooked in the center, 30 to 35 minutes.
• Remove from the oven and let cool for 10 minutes. Top with ice cream and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the milk and semisweet chocolate chips.
• Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream, drizzle on some hot fudge and top with whipped cream and a cherry.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, oats, baking soda, cinnamon, and salt together in a medium bowl.
• Cream white sugar, butter, brown sugar, and shortening in the bowl of a stand mixer until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, mixing after each addition until fully incorporated. Mix in vanilla extract. Gradually mix in dry ingredients until combined. Stir in chocolate chips and pecans.
• Transfer dough to a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet.
• Bake in the preheated oven until top is firm to the touch and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
• Remove from the oven and let cool for about 15 to 20 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert cookie onto a cutting board and then invert again onto a serving platter.

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
• Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, baking soda and salt together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogeneous (do not overmix). Stir in the chocolate chips or chunks.
• Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked and golden, the edges are brown and the center is still soft, about 40 minutes. Cool on a wire rack for 15 minutes. Cut into wedges and serve warm with vanilla ice cream.