Bready or Not: Skillet Chocolate Chip Cookie

Posted by on Dec 31, 2014 in Blog, Bready or Not, chocolate, cookies | Comments Off on Bready or Not: Skillet Chocolate Chip Cookie

Happy New Year! Let’s celebrate with a cookie.

Skillet Chocolate Chip Cookie

Just one. It’s about time for those resolutions, right?

Skillet Chocolate Chip Cookie


Is that big enough? That’s a whole cast iron skillet of cookie, right there.

There are a lot of reasons to make a massive cookie. You could top it off with ice cream scoops and drizzle and dig in with a few people you don’t mind sharing germs with. Or you can look at the clock and realize that this sucker cooks up fast and you don’t have to worry about batches.

Plus, you can do what I did and make the dough the night before. Then when I needed to serve it up for brunch, all I had to do was preheat the oven, plop my dough in the skillet, and bake.

Add whatever chips you want. Add nuts. Mix up the flour–I did this with a mix of wheat and all-purpose (and no one could tell!).

It’s very goopy if you eat it fresh out of the oven. If you want it solid enough to cleanly slice, let it rest about 30 minutes.

Tweaked from Skillet Chocolate Chip Cookie from Martha Stewart Everyday Food, October 2013.


Skillet Chocolate Chip Cookie

Bready or Not: Skillet Chocolate Chip Cookie

A gigantic chocolate chip cookie!
Course: Dessert
Keyword: chocolate, cookies
Author: Beth Cato


  • 6 Tablespoons unsalted butter room temperature, plus 1 tablespoon for the skillet
  • 1/3 cup brown sugar packed
  • 1/2 cup white sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup flour worked well with 1/4 cup wheat and 3/4 cup all-purpose
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup chocolate chips


  • The dough can be made the day before baking. In a large bowl, combine with butter and sugars. Add the egg and vanilla, followed by the dry ingredients. Add the chocolate chips or other additions last. Wrap with plastic wrap to chill in fridge overnight or for several hours, at least.
  • Preheat oven to 350 degrees. Add a tablespoon of butter to a 10-inch cast iron skillet and set it in the oven for a few minutes.
  • On the plastic wrap, form the dough into the rough shape of the skillet. When the butter has melted in the skillet, pull it out and rotate it to cover the base with butter. Carefully add the cookie dough, and using a spatula, press it in to the edges.
  • Bake until the cookie is golden brown and just set in the center, about 18 to 20 minutes. Let cool for 10 minutes, at least, or 30 minutes if you want it set enough to slice.



    Skillet Chocolate Chip Cookie