Ingredients
Method
- Preheat the oven to 350F and lightly coat a 10″ cast iron skillet with nonstick spray.
- In a large bowl using a hand or stand mixer with the paddle attachment, add the butter, dark brown sugar, and granulated sugar. Mix on medium-high speed until light and fluffy (about 2-3 minutes).
- Scrape down the bowl and add in the eggs. Mix again on medium-high speed for another 2-3 minutes, or until the mixture is pale and creamy.
- Scrape down the bowl and mix in the vanilla extract.
- In a separate bowl, whisk together the all purpose flour, cornstarch, baking soda, and salt.
- Pour half of the dry ingredients into the wet ingredients and mix on low speed. Once almost combined, mix in the rest of the dry ingredients again on low speed.
- Just before that’s combined, toss in the chocolate chips or chunks and use a rubber spatula to fold in by hand. Scoop the dough into the skillet and spread it even. Bake for 25 minutes, or until the edges are a pale golden brown (the cookie will darken as it cools). If you want a more well-done cookie, bake for an additional 5-8 minutes.
Notes
- Don't overmix the dough once the flour is added; this can develop gluten too much, leading to a tougher cookie. Mix just until combined.
- For accurate measurement, I've found that leveling your flour with a straight edge is crucial. The first time I made this, I scooped too much flour, and the cookie was denser than ideal.
- For food safety, if you plan to eat any raw dough (though not recommended), ensure your eggs are pasteurized. Cooked, the internal temperature of the cookie will be well over safe limits.
- Store leftover skillet cookie tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual slices in the microwave for 30 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For accurate measurement, I've found that leveling your flour with a straight edge is crucial. The first time I made this, I scooped too much flour, and the cookie was denser than ideal.
- For food safety, if you plan to eat any raw dough (though not recommended), ensure your eggs are pasteurized. Cooked, the internal temperature of the cookie will be well over safe limits.
- Store leftover skillet cookie tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual slices in the microwave for 30 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.