I mean who doesn’t need an enormous cookie…?
I adapted this recipe from New York Times to make it into a big ol’ skillet…which just begs for a scoop of ice cream to be dolloped on top for the ultimate indulgence!
Highly recommend eating this bad boy when its warm with just some spoons and your best friends (or by yourself…no judgement here).
Chocolate Chip & Toffee Cookie Skillet
- 1 cup 2 sticks unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup packed dark brown sugar
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 chocolate toffee bars preferably Skor, chopped into ¼-inch pieces
- 1½ cups chocolate wafers disks, pistoles, fèves; preferably 72% cacao
- Himalayan sea salt optional
- 1 large scoop ice cream optional
Step 1. Place butter in a medium saucepan over medium heat and stirring often, cook for about 5-8 minutes or until brown. Transfer to a large bowl and set aside to cool.
Step 2. While butter is browning, whisk together the flour, baking soda, and kosher salt in a medium bowl.
Step 3. Add to the browned butter the brown sugar and granulated sugar. Using an electric mixer on medium speed, beat for about one minute until combined. Then add in eggs and vanilla and beat for about 30 seconds or until the mixture lightens. Add in the rest of the dry ingredients and beat until combined.
Step 4. Mix in chocolate and toffee pieces with a rubber spatula (or wooden spoon). (Optional: I like to set aside a few big chunks of the chocolate to place on top of the skillet). Let the dough sit for about 30 minutes.
Step 5. Preheat oven to 375 degrees. Pour the mixture into a greased cast iron skillet (you can grease the pan with butter or an oil-based spray). If you saved some chocolate chunks, add those on top of the mixture. Cook for about 20-25 minutes or until the center is solid. You can check using a toothpick by poking the middle and checking to make sure there’s no liquid residue.
Step 6. Let it cool for about 5 minutes before serving. This would be the time to add your scoop of ice cream!
1 large scoop ice cream (optional)