Welcome to the ultimate Skillet Chocolate Chip Cookie Cake. This easy skillet cookie boasts crispy edges and a chewy center, thanks to our trusty cast iron pan.
Preheat oven to 350°F, with rack on lower middle position. Spray a 12-inch cast iron skillet with spray oil of your choice.
In a mixing bowl, whisk together the flour, baking powder, and salt; set aside.
In a stand mixer fitted with paddle attachment, mix butter with both sugars on medium-high speed, scraping sides of bowl and the paddle a couple of times. Add eggs and vanilla extract; mixing on medium speed another minute.
Gradually add flour mixture and mix on low speed just until cookie dough forms. Scrape down sides of bowl and paddle. Stir in the chocolate chips by hand.
Use rubber spatula to fully scrape dough into cast iron skillet, evening out the edges. Bake about 30 minutes or until edges are browned and top looks puffy.
Let cookie cool pan 15 minutes before slicing into it. If decorating with stabilized whipped cream or any other frosting/sprinkles, allow cookie cool completely first,
Notes
For extra crispy bottom/edges, preheat your cast iron skillet in oven while you make the dough. Transfer dough into hot skillet and bake as instructed. Take care not to burn yourself on the hot handle!
For neat slices, wait until baked cookie is set and cooled to room temperature before slicing (if you don't care about clean-looking slices, go ahead and dig in while it's warm.)
If using a 10-inch cast iron skillet, you may need to increase baking time by a bit. Cookie will come out a bit thicker than 12-inch pan would.
To freeze leftovers, cut into desired slices and place in airtight container for up to 3 months.
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