cait's plate

helping chronic dieters ditch diet culture, regain pleasure in eating & respect their bodies.

SKILLET-BAKED CHOCOLATE CHIP COOKIE A LA MODE

6 · · 24 Comments

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I’ve been dying to make this for MONTHS.

I even pinned it way back when.

And boy oh boy do I regret waiting this long to finally get it done.  Because this thing is GOOD.

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If you do one thing this weekend, it should be to make this.

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I mean, people.  It’s a cookie THE SIZE OF A SKILLET!

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Skillet-Baked Chocolate Chip Cookie a la Mode (source: Martha Stewart)

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
  • 11/2 cups (about 9 ounces) mixed milk- and semisweet-chocolate chips
  • 2 pints vanilla ice cream

Directions:

  1. 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.
  2. 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, 40 to 45 minutes. Don’t overbake; 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 and some caramel sauce.

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Comments

  9. Margarita says

    Hey Cait! I love the new direction that you’re taking with your blog. 🙂

    This looks super awesome and reminds me of Jenna Weber’s Deep Dish Salted Chocolate Chip Pie… I am totally going to bake something similar to this in my skillet! Thanks for the inspiration!

    Reply

    • Cait says

      Oh I forgot about that dish she made…definitely need to do that too. So glad you like the new direction of the blog! 🙂

      Reply

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