I love chocolate and I love chocolate chip cookies. I like to make regular cookies, but I don’t always have the time it takes to make a whole batch of cookies. So, I like the idea of a bar or pan style cookie to save time.
I have tried several recipes over the years to make a bar or round pan cookie. I have tried it by just using my regular cookie dough and by using skillet cookie recipes. They have been good, but never great. The texture was just not quite what I thought it should be.
I recently found a used Martha Stewart cookbook. I was thrilled to find it since I love cookbooks. It was Martha Stewart Living Annual Recipes for 2003. It has a lot of great recipes in it. Many of the recipes are for things that I would not make but a lot of the recipes are for simple everyday type food.
One of the recipes that caught my attention was a recipe for Skillet Baked Chocolate Cookie. It looked so good!
I thought it might be the type of bar cookie that I had been looking for. The proportions of flour to butter to sugar were different than others I had tried. Leave it to Martha and her team of cooks to come up with a recipe with the correct proportions. Last weekend I decided to give this recipe a try and we loved it!
This recipe is so good. It is the perfect combination of crunchiness on the outside and soft and chewy center. This is so good served with vanilla ice cream.
You can serve this as is or easily decorate it for a fun cookie cake. I have made this many times over the years and we love it. If I am serving a large group I make several of them and everyone enjoys them.
Skillet Chocolate Cookie aka Homemade Cookie Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup packed light-brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mixed milk- and semisweet chocolate chips
- vanilla ice cream
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until mixture is light and fluffy, about 2 minutes.
- Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
- Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 25 to 30 minutes.
- Don’t over bake; it will continue to cook a few minutes out of the oven.
- Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve warm; top each wedge with a scoop of ice cream
- The original recipe said to bake 40 – 45 minutes. I think this is too long. The time in my oven is 25-30 minutes.