Chocolate Chip Skillet Cookie Recipe

20171020_Skillet-Chocolate-Chip-Cookie-EmilyDryden_JPGS-15
Emily Dryden

Why It Works

  • A lower proportion of white sugar makes this skillet cookie super chewy compared with its drop-cookie counterpart.
  • Malted milk powder improves browning and adds an extra layer of flavor.
  • Baking in cast iron at a slightly higher temperature ensures the cookie is crisp along the edges.

Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges. With a few teaspoons of malted milk powder for an extra layer of flavor, it's a rich and chocolaty dessert just begging for a scoop of ice cream—or at least a glass of milk.

Recipe Facts

Active: 35 mins
Total: 2 hrs
Serves: 16 servings

Rate & Comment

Ingredients

  • 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C), plus more for greasing skillet

  • 4 1/2 ounces white sugar (2/3 cup; 125g)

  • 8 ounces light brown sugar (1 cup, gently packed; 225g)

  • 1 ounce malted milk powder (about 1/4 cup; 25g); see notes

  • 1/2 ounce vanilla extract (1 tablespoon; 15g)

  • 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/8 teaspoon grated nutmeg

  • 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

  • 12 1/2 ounces all-purpose flour, such as Gold Medal (2 3/4 cups, spooned; 355g)

  • 12 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (about 2 cups; 340g)

Directions

  1. Adjust oven rack to middle position and preheat to 400°F (200°C). Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

  2. Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer. Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving. Enjoy warm or cover with foil and store up to 3 days at room temperature.

Special equipment

Stand mixer, flexible spatula, 10-inch cast iron skillet

Notes

Look for malted milk powder from brands like Carnation and Ovaltine next to hot cocoa at the supermarket, or buy it in bulk online; my favorite brand is Hoosier Hill Farm.

This Recipe Appears In

Nutrition Facts (per serving)
401 Calories
19g Fat
54g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 401
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 57%
Cholesterol 45mg 15%
Sodium 307mg 13%
Total Carbohydrate 54g 19%
Dietary Fiber 2g 8%
Total Sugars 33g
Protein 4g
Vitamin C 0mg 0%
Calcium 42mg 3%
Iron 3mg 16%
Potassium 182mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)