Chocolate Chip Cookie Skillet

In my book, there are few things greater than a good chocolate chip cookie. It’s the perfect mix of crispy and chewy, with the melty chocolate pieces to bringing it all together. So good and perfect for almost any occasion. That’s why, when given an opportunity to bake for a crowd, chocolate chip cookies are my go-to dessert.

For them to be considered a carefree party dessert, they require some prep work (pre-making the dough, pre-scooping cookies), which I am, sadly, not good at. Example: at a company party earlier this summer, I really tried – I bought the ingredients during my lunch break, left work early to get started, made sure we had all the supplies, and still spent an hour of the event mixing, scooping, and baking off multiple dozens of cookies! I loved every second of it, but it was probably more than I should have been doing at a party (and resulted in a bit more next-to-the-oven-sweating than I wanted to be doing at a party).

This past weekend when I was at a lake house with college friends, opportunity arose again. Our main organizer took the time to plan a menu for every meal (yay!), but there was no dessert (boo). I had to make something, but this time, I was determined to work smarter, not harder. Enter: the chocolate chip cookie skillet, or in my case, the giant chocolate chip cookie baked in a pie pan.

I read about the cookie skillet on Food52 over a year ago and am not surprised the image of a hot, chocolatey cookie topped with scoops of ice cream stayed with me. The “recipe” is pretty straight forward – take your favorite cookie dough, put it in an oven safe skillet, and bake for 25-30 minutes. I don’t usually travel with a skillet, so I used a pie pan, which worked just as well.

I made their suggested, and my current favorite, chocolate chip cookie dough by Phyllis Grant It’s pretty basic (based on the Toll House recipe), but it’s incredible. I have been known to make extra just to freeze it into cookie dough balls – the perfect after dinner snack. The full recipe made more than we felt fit in the pan, so I took about 3/4 cups of dough out.

20 minutes into baking, I was intoxicated by the smell of cookies baking and so nervous about edges burning that I pulled it out. The result was a mix of crispy cookie edge and lots of melty, undercooked center. If you like cookies a bit more baked, I’d keep it in the oven for a few more minutes (~25) to get a better ratio of cooked to undercooked cookie.

Blue Bell because Texas.

I typically go for more baked through cookie, but once we covered the pan with ice cream, I had no regrets.

For serving, you have the option of being civilized (aka using plates) or just diving in with spoons. I think it’s more fun if people just go for it.

So there you have it! An easy, crowd pleasing, new(ish) dessert that you probably already know how to make, and have most of the supplies for already. If you make this for your next party and someone doesn’t like it, you absolutely have grounds to end friendship.

If you didn’t catch the links above:

Wishing you the best on your food adventures,

Sav

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