This is the ultimate lazy baking recipe. This is for those nights when you really really want a warm chocolate chip cookie, but really really don’t want to go through the whole song and dance of measuring, creaming butter and sugar, dirtying multiple dishes and carefully spooning out dough mounds onto baking sheets.
Don’t get me wrong: I love a well-crafted, perfectly executed chocolate chip cookie, and most of the time, I don’t mind the extra effort. But tonight, I did mind the extra effort (and I only had half a cup of chocolate chips left over), so this skillet cookie was just what I needed.
Note: I forgot to put salt in the mixture, so I guessed that about 1/4 teaspoon would have worked and added to the below list. Also, this is a pretty sweet cookie, overall, so I may reduce the amount of sugar next time. Lastly, this yields a thin cookie – the recipe could probably be doubled and baked in the same size skillet for thicker results (left in the oven for longer, of course).
Skillet chocolate chip cookie
Adapted from: SparkRecipes
1/2 cup sugar
1/2 cup brown sugar
1/4 cup unsalted butter, melted and cooled slightly
1 cup flour
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Measure all ingredients into a bowl and mix (either by hand or electric mixer) until they all come together. Lightly spray a 10-inch cast-iron skillet (or other ovenproof skillet) with cooking spray, and spread the batter into the skillet. Bake for 20-25 minutes, until golden brown. Let cool before slicing and enjoying.