Chocolate Chip Skillet Cookie (BraveTart)

We are all cookie monsters in this family. Well, I’m not sure about the Chiplet yet but since he comes from two cookie monsters, it is likely. I don’t discriminate when it comes to the size of the cookies. So, one big cookie that I just press into a skillet and bake? That sounds great!

But why is this one so special?

Between the little melted pieces of chocolate, the malted milk powder which gives a nice browned taste to the cookie, and the many textures of the cookie, this is a pretty great skillet cookie. The outsides are a bit crunchy, then it gets a bit chewy, and then the middle is soft and more cakelike. You get all of the great cookie textures in one!

That may be a small piece, but I was trying to be good…so I just had a few of those at a time 😉 Haha.

But honestly, the taste is so good with this cookie, and I love how easy it is. You basically dump almost everything in at once, then it goes in the oven just as the oven is preheated. You need the butter to be soft, but you can just zap it in 10 second bursts in the microwave if need be. Go make this now!

Directions for Chocolate Chip Skillet Cookie

Slightly adapted from Serious Eats

  • 2 sticks (1 cup) butter, softened
  • 4.5 ounces granulated sugar
  • 8 ounces light brown sugar
  • 1 ounce (1/4 cup) malted milk powder
  • 1 Tablespoon vanilla extract
  • 1.5 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 egg (cold)
  • 12.5 ounces flour
  • 12 ounces chopped chocolate (any kind you like; I have used plain chocolate and some flavored ones with nuts)

Preheat the oven to 400 degrees F. Use your stand mixer with the paddle attachment and on low speed, mix together the butter, both sugars, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg. Once slightly combined, increase the speed to medium/medium-low and beat until light and fluffy (about 5 minutes).

On medium speed, add the egg and beat just until smooth. Then, stop the mixer, add all of the flour, and mix on low.

Add the chopped chocolate and mix until the dough is combined (it will be stiff).

Meanwhile, butter a 9-10 inch cast iron skillet. I use the wrappers from the butter and that is usually enough. Press the cookie dough into the skillet in an even layer.

Bake until it looks puffed and is a light golden brown (about 35-40 minutes). Cool until it is set (about 45 minutes).

Directions for Chocolate Chip Skillet Cookie (without pictures)

Slightly adapted from Serious Eats

  • 2 sticks (1 cup) butter, softened
  • 4.5 ounces granulated sugar
  • 8 ounces light brown sugar
  • 1 ounce (1/4 cup) malted milk powder
  • 1 Tablespoon vanilla extract
  • 1.5 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon grated nutmeg
  • 1 egg (cold)
  • 12.5 ounces flour
  • 12 ounces chopped chocolate (any kind you like; I have used plain chocolate and some flavored ones with nuts)

Preheat the oven to 400 degrees F. Use your stand mixer with the paddle attachment and on low speed, mix together the butter, both sugars, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg. Once slightly combined, increase the speed to medium/medium-low and beat until light and fluffy (about 5 minutes). On medium speed, add the egg and beat just until smooth. Then, stop the mixer, add all of the flour, and mix on low. Add the chopped chocolate and mix until the dough is combined (it will be stiff).

Meanwhile, butter a 9-10 inch cast iron skillet. I use the wrappers from the butter and that is usually enough. Press the cookie dough into the skillet in an even layer. Bake until it looks puffed and is a light golden brown (about 35-40 minutes). Cool until it is set (about 45 minutes).

 

 

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