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Delicious Pan-Style Skillet Chocolate Chip Cookie served warm with ice cream.

Pan-Style Skillet Chocolate Chip Cookie

A warm, gooey skillet chocolate chip cookie with crisp edges and a soft center, perfect for satisfying cookie cravings without the hassle of individual cookies.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie
  • 10 tablespoons unsalted butter, softened (plus a little extra for greasing) Softened, not melted for best results.
  • 1/2 cup brown sugar, packed
  • 1/3 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour Spoon and level off to avoid a dry cookie.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 to 1 1/4 cups chocolate chips or chunks, plus extra for the top Use a mix of semisweet and dark for best results.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your skillet with butter, or add a parchment round if you want easy lifting.
  2. Cream the softened butter with brown sugar and white sugar until it looks fluffy, about 1 to 2 minutes.
  3. Mix in the egg and vanilla until smooth.
  4. Add flour, baking soda, and salt. Mix just until combined.
  5. Stir in most of the chocolate chips, saving a handful for the top.
  6. Press the dough into the skillet in an even layer. Sprinkle the remaining chocolate on top.
Baking
  1. Bake for 18 to 24 minutes. The edges should look set and golden, and the center should still look soft.
  2. Cool for 10 to 15 minutes before scooping. Serve warm with ice cream for the best experience.

Notes

For a gooier center, bake closer to 18 minutes. If you want more sliceable wedges, bake closer to 22 to 24 minutes. Remember, if your skillet is larger than 10 inches, the cookie will bake faster.