Skillet Chocolate Chip Cookie

Is anything better than a warm chocolate chip cookie? How about an ooey-gooey-chewy one? This skillet cookie is just that! It has the classic make up of a good ol’ chocolate chip cookie with a few key ingredients added to up the ooey-gooey-ness. It’s super easy to make, throw some ingredients together and bake them in a buttered skillet. You can play this as an elevated cookie for a dinner party, or perhaps, you are laying low with the family and want a tasty treat. Either way, it’s a great way to enjoy this classic cookie and heck add some ice cream on top. Enjoy!

Tip: While the cookie is still warm, it’s ooey-gooey. The longer is rests, the more chewy it becomes. Best of both worlds, right? I know people have their preferences so I thought I’d throw that out there!

This recipe takes 10 minutes to assemble, 40 minutes to bake. It can serve 10 but I won’t judge if it only serves 4.

Ingredients:
½ cup unsalted butter, softened
¾ cup dark brown sugar, packed
¼ cup vanilla instant pudding mix, unprepared
1 teaspoon vanilla extract
¼ teaspoon salt
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
¾ cup dark chocolate chips
Coarse ground sea salt

8-inch ovenproof skillet

Directions:
1. Preheat oven to 350 degrees F.
2. Portion off a ½ tablespoon of butter and rub it all over the sides and bottom of the ovenproof skillet creating a thin layer. Place any leftover butter in a medium-sized mixing bowl.
3. Set aside the chocolate chips and coarse ground sea salt. Place the rest of the ingredients in the mixing bowl.
4. Combine the ingredients by using the lowest setting of your mixer. Stop once the ingredients are just combined. The batter will be soft, slightly sticky and thick.
5. Add a ½ cup of chocolate chips and mix until distributed.
6. Place the batter into the prepared skillet and evenly distribute it using a spoon.
7. Lightly sprinkle coarse ground sea salt on top of the batter along with the remaining ¼ cup of chocolate chips.
8. Bake for 40 minutes. If you can wait, let it rest for 20 minutes before diving in or let it cool completely. Slice into wedges to serve.
9. Once the cookie is completely cool, store it covered in plastic wrap at room temperature.