Chocolate Chip Skillet Cookie

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

What could possibly be better than a chocolate chip cookie? A GIANT chocolate chip cookie that’s thick and crisp around the edges with a soft center. Oh, and with a scoop of ice cream on top. There is nothing more beautiful than an ice cream river running through the center of a warm cookie.

I’ve already gone into extensive detail about how to make the perfect chocolate chip cookies.

But you can also use the exact same recipe to make a skillet cookie!

Skillet cookies are not only cool looking (anything in a cast iron skillet looks “rustic”), but they are also a lot quicker to make than regular cookies because you don’t have to chill the dough or roll them out.

I used a 9-inch cast iron skillet for this recipe, and it was just the right size because the cookie was nice and thick – just the way I like it! You can use any size skillet from 7” to 12” but just keep in mind there is an indirect relationship between cooking time and skillet size (throwing out math terms to impress you all, let me know if it works). For example, a 12-inch skillet may cook up to 5 minutes less than a 9-inck skillet because the dough won’t be as thick and will cook faster.

It’s important to not overbake the cookie. Keep it in the oven just until the edges start to turn golden brown. The center may be slightly underbaked, but that’s what makes it so delicious!

You can either cut up the cookie and serve it, or you can just give everyone a spoon and let them dig in! I prefer option 2!

Chocolate Chip Skillet Cookie

Yield: Makes 1 large skillet cookie

Ingredients

• 2 and 1/4 cups flour (281.25 grams)
• 1 teaspoon baking soda
• 3/4 cup Challenge salted butter, room temperature
• 1 cup brown sugar (207 grams)
• 1 (3.4 oz) package instant vanilla pudding
• 2 eggs
• 1 teaspoon vanilla
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 325 degrees Fahrenheit; prepare cast iron skillet and set aside
2. Combine flour and baking soda in medium bowl and set aside.
3. In large bowl, cream butter and brown sugar together until light and fuffy.
4. Add instant vanilla pudding package and beat until well blended.
5. Mix in eggs and vanilla.
6. Slowly add flour mixture to butter mixture until just incorporated.
7. Fold in chocolate chips with a spatula.
8. Bake for about 30 minutes.
9. Remove from oven and cool about 10 minutes before serving with scoop of ice cream.