I love chocolate and I love chocolate chip cookies. I like to make regular cookies, but I don’t always have the time it takes to make a whole batch of cookies. So, I like the idea of a bar or pan style cookie to save time.
I have tried several recipes over the years to make a bar or round pan cookie. I have tried it by just using my regular cookie dough and by using skillet cookie recipes. They have been good, but never great. The texture was just not quite what I thought it should be.
I recently found a used Martha Stewart cookbook. I was thrilled to find it since I love cookbooks. It was Martha Stewart Living Annual Recipes for 2003. It has a lot of great recipes in it. Many of the recipes are for things that I would not make but a lot of the recipes are for simple everyday type food.
One of the recipes that caught my attention was a recipe for Skillet Baked Chocolate Cookie. It looked so good!
I thought it might be the type of bar cookie that I had been looking for. The proportions of flour to butter to sugar were different than others I had tried. Leave it to Martha and her team of cooks to come up with a recipe with the correct proportions. Last weekend I decided to give this recipe a try and we loved it!
This recipe is so good. It is the perfect combination of crunchiness on the outside and soft and chewy center. This is so good served with vanilla ice cream.
You can serve this as is or easily decorate it for a fun cookie cake. I have made this many times over the years and we love it. If I am serving a large group I make several of them and everyone enjoys them.
Skillet Baked Chocolate Cookie
A great recipe to use for bookie cakes.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup packed light-brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mixed milk- and semisweet chocolate chips
- vanilla ice cream
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
- Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
- Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 25 to 30 minutes.
- Don't over bake; it will continue to cook a few minutes out of the oven.
- Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream
- The original recipe said to bake 40 - 45 minutes. I think this is too long. The time in my oven is 25-30 minutes.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 316Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 228mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Does that ever look good! Mmmm! Thanks for sharing the recipe.
~Susan
I am unplugging my computer and heading to the kitchen NOW! Thanks!
Lynn, YUMMY! I can’t wait to make this. I am very excited about this recipe. Thanks for sharing, as always!
Lynn, I made this tonight. It really is wonderful. I made it with all milk chocolate chips though.
Is there something special about using the skillet, or could I use any stainless cookware?
Faith, I do not think there is anything special about the pan. I think anything like it would work.I am glad you like it.
I’ve made cookie cakes before using an aluminum pizza pan, it worked great.
I made this for my son’s birthday and we gobbled it up. It made so much … leftovers for a few days. Yum! I did end up cooking it closer to 40 minutes and it probably could’ve used a few more minutes, but I was hungry. lol
Hi Lynn, I have saved this recipe and your giant cookie in cast iron recipe and the ingredient measurements differ slightly. Do you prefer one recipe over the other? Love your site and recipes! Made your burrito bowl soup today on a whim because I had all the ingredients and my family l loved it! Thank you!
They are both good, but this recipe is the one that I make the most often. I have made this version for years and I think it is my favorite. I am so glad that you enjoyed that soup recipe!