I have been making chocolate chip cookies for a lot of years, however I had never made a “Skillet Chocolate Chip Cookie” before. I recently bought a cast iron skillet so when I saw this recipe, I knew it was a perfect opportunity to try it out. The verdict? It was super yummy!
Nothing tastes better than a simple chocolate chip cookie, but for a little fancier dessert, try this giant cookie with a scoop of vanilla ice cream and drizzle of caramel and/or hot fudge sauce!
However you bake it, you can’t go wrong with a gigantic chocolate chip cookie!
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup minus 2 Tbsp granulated sugar
- 1 1/2 teaspoons molasses
- 2 1/2 tablespoons original coffee creamer powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 °F .
In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer, whip together butter, sugar, molasses and coffee creamer powder until combined well.
Mix in egg and vanilla..
Slowly add in dry ingredients and mix just until combined.
Stir in milk chocolate chips and semi-sweet chocolate chips.
Butter a 10 inch cast-iron skillet.
Spread cookie dough into an even layer in the skillet.
Bake in preheated oven for 25-30 minutes until golden (note: the cookie will continue to cook slightly once removed from oven so judge accordingly).
Allow to cool for about 20 minutes before cutting into slices.
***You can top with frosting, a drizzle of caramel sauce, a drizzle of hot fudge sauce, ice cream, or just plain!