Chocolate chip cookies are everybody’s weakness with their crispy edges and gooey centers, and baking a giant one in a skillet will help you achieve that perfect balance. You can also get creative and add some of your favorite ingredients, like peanut butter or toffee bits, in the batter. Let’s dive into this gigantic cookie masterpiece.
Some Tips and Tricks
Before we get into the recipe, we want to share some tips to help you bake the perfect cookie. First, make sure you’re using an oven-safe skillet, as this gives the cookie its crispy edge. If you have a stainless steel skillet, you can spray it with nonstick cooking spray.
It’s also a good idea to make the cookie dough ahead of time and store it rolled into a disk and wrapped in plastic. You can freeze it for up to one month, but let it thaw in the refrigerator before you start baking. You can keep it there for up to two days. After you’re done baking, let the cookie cool off and keep it in an airtight container for up to three days.
How to Make the Giant Cookie
Ingredients:
- 1 cup (8 ounces) unsalted butter, softened, divided
- 1 small ice cube
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 2 cups (about 8 1/2 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chopped semisweet chocolate chips, divided
- 1 cup chopped pecans, divided
- 1/2 teaspoon flaky sea salt
- Ice cream
Directions:
- Start by preheating the oven to 350°F. Melt half of the butter in the skillet over medium heat, stirring constantly, until it turns brown. Then, pour it into a heatproof bowl or bowl of a stand mixer. Add the ice cube and stir until the ice melts.
- Add both types of sugar to the butter mixture and beat with a mixer on low speed. Then, add the rest of the butter and beat on medium speed. Add eggs and vanilla, and beat on medium speed again until you get that creamy texture.
- In a separate bowl, whisk together flour, baking soda, and kosher salt. Add half of that mixture to the butter mixture and mix. Then, stir in the rest of the flour mixture and 3/4 cup each of the chocolate and pecans.
- As you don’t want the batter to melt, quickly spread it in the skillet and flatten evenly. Sprinkle the remaining 1/4 cup each of chocolate and pecans on top.
- Bake until the cookie gets golden brown on the outside and slightly gooey in the middle. Then, sprinkle some flaky salt and let cool for 10 minutes. Make sure to serve warm with a scoop of ice cream on top.