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To make this warm and gooey dessert, you need key ingredients. Here’s what you’ll gather: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1/2 cup unsalted butter, softened - 1/2 cup packed light brown sugar - 1/4 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 large egg - 1 cup semi-sweet chocolate chips These items create the base of your cookie skillet, giving it that rich taste and texture. You can mix things up with these optional ingredients: - 1/2 cup chopped nuts (like walnuts, pecans, or hazelnuts) - Vanilla ice cream, for serving Adding nuts brings a nice crunch. Ice cream on top makes it a true treat! If you’re missing an ingredient, don’t worry! Here are some easy swaps: - Use coconut oil instead of unsalted butter for a dairy-free option. - Substitute brown sugar with more granulated sugar for a lighter flavor. - Try gluten-free flour instead of all-purpose flour for a gluten-free version. These substitutions keep your cookie skillet delicious while meeting your needs. Happy baking! First, you need to preheat your oven to 350°F (175°C). This step is key, as it gets the oven ready for baking. While it heats, grab a 10-inch cast-iron skillet or an oven-safe dish. Lightly grease it with butter or non-stick spray. This helps the cookie come out easily after it bakes. Next, gather your dry ingredients. In a medium bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. Set this bowl aside. In a large bowl, mix 1/2 cup of softened unsalted butter with 1/2 cup of packed light brown sugar and 1/4 cup of granulated sugar. Beat this mixture until it is creamy and light, about 2-3 minutes. Then, add 1 teaspoon of pure vanilla extract and 1 large egg. Mix until smooth. Now, gently add the dry ingredients to the butter-sugar mix. Be careful not to over mix! Finally, fold in 1 cup of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped nuts. Now it's time to bake! Spread the cookie dough evenly in your greased skillet. Place the skillet in your preheated oven and bake for 25-30 minutes. Keep an eye on it. The edges should turn golden brown, while the center stays soft. After baking, let the cookie cool for 5-10 minutes. This lets the flavors develop and helps with slicing. Finally, cut the warm cookie into wedges and serve with creamy vanilla ice cream on top. Enjoy your delicious dessert! To get the right texture, you want a soft, chewy center with crisp edges. Start by using room-temperature butter. This helps the sugars blend well and gives a nice rise. Avoid over-mixing when you add the dry ingredients. Mixing just until combined keeps the cookie light. If you like a thicker cookie, chill the dough for an hour before baking. This helps it hold its shape. Baking time is key for the perfect cookie skillet. I recommend checking it around the 25-minute mark. The edges should look golden while the center remains soft. If the center looks too wet, give it a few more minutes. Remember, it will continue to firm up after you take it out of the oven. Don’t let it bake too long; you want that gooey goodness! Garnishing makes your dessert extra special. Once your cookie is out of the oven, let it cool for a few minutes. Top it with a scoop of vanilla ice cream for a warm and cold contrast. You can also sprinkle some chocolate chips or chopped nuts on top. Drizzling hot fudge or caramel sauce adds a fun touch. Use a few mint leaves for color, and you have a stunning dessert ready to impress! {{image_4}} You can change up your chocolate chip cookie skillet in fun ways. Try different types of chocolate chips. Use dark chocolate, white chocolate, or even peanut butter chips. You can also add dried fruit. Chopped dried cherries or cranberries work well. Nuts add a nice crunch. Try walnuts, pecans, or hazelnuts. If you want a twist, mix in a bit of espresso powder. This gives your cookie a rich coffee flavor. You can also add spices like cinnamon or nutmeg for a warm touch. If you need a gluten-free option, swap regular flour for almond flour or a gluten-free blend. Make sure to check for safe brands that work well in baking. For a vegan cookie, use a flax egg instead of a real egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use vegan butter to replace the regular butter. This keeps your dessert tasty and animal-friendly. Serve your cookie warm straight from the skillet. Top it with a scoop of vanilla ice cream. The cold ice cream melts into the warm cookie, creating a great mix of flavors. You can also drizzle chocolate or caramel sauce over the top. For a fun twist, add fresh berries or a sprinkle of sea salt for flavor contrast. Slice it into wedges or let everyone dig in with spoons. Enjoy the gooey, warm goodness with friends and family. This dessert is sure to impress! For full details on making this delicious treat, check out the Full Recipe. To store leftover cookie, let it cool first. Cover the skillet with plastic wrap or foil. You can also transfer the cookie to an airtight container. It stays fresh for about three days at room temperature. For reheating, preheat your oven to 350°F (175°C). Place the cookie in the oven for about 10 minutes. This method keeps the cookie warm and gooey. If you're in a hurry, use a microwave. Heat it for 15-20 seconds for a quick warm-up. To freeze cookie, cut it into slices first. Wrap each slice in plastic wrap. Place the wrapped slices into a freezer bag. They can last up to three months in the freezer. When you're ready, just thaw and reheat for a sweet treat anytime! For this cookie skillet, I recommend using a cast-iron skillet. Cast iron heats evenly and gives a nice crust. You can also use an oven-safe deep dish if you don't have a skillet. Just make sure it is safe for oven use. Check the edges of the cookie. They should look golden brown. The center will be soft but not raw. A toothpick can help too. If it comes out with some crumbs, your cookie is ready. Remember, it will firm up as it cools. Yes, you can! Prepare the dough and store it in the fridge. Just let it sit for about 30 minutes before baking. You can also bake the cookie and store it in an airtight container. Enjoy it warm later. For more details, check out the Full Recipe. This blog post covered how to make a delicious chocolate chip cookie skillet. We explored key ingredients to use, along with options for customization and substitutions. The step-by-step instructions guide you through the mixing and baking process. Tips for perfecting the texture and presentation enhance your baking skills. We also discussed flavor variations, dietary adjustments, and storage methods. Enjoy making this tasty dessert! You can easily share it with friends. Keep experimenting to find your perfect version. Happy baking!

Chocolate Chip Cookie Skillet

Indulge in the ultimate dessert experience with this decadent chocolate chip cookie skillet recipe! Perfectly gooey and warm, this cookie is baked to perfection with rich chocolate chips and optional nuts for added crunch. Serve it fresh from the oven, topped with creamy vanilla ice cream for a mouthwatering treat. Click through to explore this delicious recipe and elevate your dessert game today!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts (optional: walnuts, pecans, or hazelnuts)

Vanilla ice cream, for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) so it's ready for baking when you're done preparing the cookie dough.

    Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until they are well mixed. Set this bowl aside to allow the flavors to meld.

      Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Using a hand mixer or a whisk, beat the mixture until it becomes creamy and light in color, which should take about 2-3 minutes.

        Add Vanilla and Egg: Pour in the pure vanilla extract and crack in the large egg. Beat the mixture again until it is completely smooth and well combined, ensuring no streaks remain.

          Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the butter-sugar mixture. Mix gently until the ingredients are just combined—take care not to over mix, as this can lead to a denser cookie.

            Fold in Chocolate Chips and Nuts: Using a spatula, fold in the semi-sweet chocolate chips and the chopped nuts (if using), ensuring an even distribution throughout the cookie dough.

              Prepare the Skillet: Lightly grease a 10-inch cast-iron skillet or an oven-safe deep dish with butter or non-stick spray to prevent sticking. Transfer the cookie dough to the skillet, spreading it evenly across the bottom.

                Bake the Cookie: Place the skillet in the preheated oven and bake for 25-30 minutes. Keep an eye on it until the edges turn a delightful golden brown, while the center remains slightly soft—it will continue to firm up as it cools.

                  Cool Slightly: Once baked, remove the skillet from the oven and let the cookie cool for about 5-10 minutes. This will help to enhance its flavors and improve its structure for slicing.

                    Serve: Cut the warm cookie into wedges or slices and serve with generous scoops of creamy vanilla ice cream on top. Enjoy your warm, gooey, indulgent dessert!

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8