My childhood self is a fan of the giant chocolate chip cookie – and yet I rarely make them, unless I’m faced with an occasion and nothing special, or my cookie sheets are packed for a kitchen reno and all that’s left is a skillet. The latter was the case last weekend, when a posse of kids were over for a party and required something sweet. As it turned out, most of the adults got to the chewy wedges first.
It turns out a skillet-sized chocolate chip cookie is perfect for parties, or to take the place of a birthday card or cake – simply pipe your greeting on top in icing as you would with a regular frosted layer cake. Any cookie dough can be used here, but my favourite is classic chocolate chip. If you don’t have a large enough skillet, divide the dough and use smaller ones, or freeze the extra for another time.
Skillet Chocolate Chip Cookie
3/4 cup butter, at room temperature
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips
Preheat oven to 350F.
In a large bowl, beat the butter and sugars until pale and fluffy. Beat in the egg and vanilla.
Add the flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate and stir just until blended.
Press the dough into a large 10-inch ovenproof skillet and bake for 25 minutes, until pale golden. Let cool completely in the skillet before cutting into wedges.
Makes about 1 dozen wedges.