Have you ever dug into a warm ooey gooey chocolate chip skillet cookie? It is heaven! This is an easy recipe for that restaurant-style chocolate chip "pizookie" you can make at home. By using a well seasoned cast-iron skillet we get a nice crust on the bottom and sides of the cookie, and it can go straight from the oven to the table for a fun, hands-on dessert that everyone can dig into, or you can slice it like a tart.
2 sticks butter
1 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla (I like to split this amount between vanilla and almond extract)
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1.5 cups chocolate chips (I like to combine large chunks of dark chocolate with milk chocolate chips)
Serve with ice cream (preferably Blue Bell)
The original recipe has us melting the butter and adding the sugar on the stove top, then chilling the skillet in the fridge for 15 minutes. I like this method because it is truly a one-skillet dessert and we don't dirty a second bowl for mixing. Just make sure you set the hot skillet on a dishtowel or oven mitt in the fridge.
An alternative would be to brown the butter, then pour into a mixing bowl and add the remaining ingredients in the order they are listed.
Also note, the ingredient list above is for a large 10 to 12-inch skillet and will feed 6-8 people. You can halve the ingredients and use an 8-inch skillet to serve 4-5 people.
Preheat oven to 325 degrees.
Melt butter in your cast iron skillet over medium heat, stirring constantly until it turns a golden brown, and has a nutty aroma. The bubbling will subside in about five minutes.
Turn heat to low and whisk in the sugars, extract and salt, and continue to stir until smooth and glossy.
Place in the fridge for 15 minutes to cool down.
Add eggs and stir until smooth, about 30 seconds. Let the mixture sit for 3 minutes, then whisk for 30 seconds. Repeat this process of resting and whisking two more times until the dough is smooth and shiny.
Add flour and baking soda, whisking until just combined, about one minute. Stir in the chocolate chunks and chips, making sure no flour pockets remain.
Bake at 325 for 26-33 minutes or until the edges are golden brown. The middle will stay slightly gooey and trust me; this is the way it is meant to be.
If the edges of the cookie are getting too brown, you can fold pieces of foil over the edges to protect them.
Top with ice cream and hand out the spoons! If you would rather slice and serve, let the cookie cool down a little so the middle of the gooey cookie will hold up to slicing and serving.