YES, it’s a cookie skillet just like the ones they give you for dessert at restaurants! (but even better) Me and my friends always find ourselves going to Chili’s or Applebee’s just to get the cookie skillet for dessert. Of course, they finally asked me to make it for them. Somehow I have my grandma’s old skillet (probably 100 years old or something) and luckily it worked perfectly. It was so gooey in the middle and the ice cream melted perfectly on top. The key was that I actually under-cooked it a minute or two, just so that it would be more like cookie dough on the bottom because that’s the way my friends and I like it (but it’s totally your preference). We also used cookie dough ice cream on top, but you can pick whatever flavor you like. My mouth is watering right now just thinking about it…
- 10 Tbsp. unsalted butter, softened, divided
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup semi-sweet chocolate chips
- ice cream
- Preheat the oven to 350 degrees F and grease the bottom and sides of a 9-inch cast-iron skillet with 2 tablespoons of the butter.
- Add the remaining 8 tablespoons of butter and the sugars to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla, beating until well combined.
- Add the flour, baking soda, and salt to a large bowl and mix to combine. Add the dry ingredients to the wet ingredients, mixing on low. Add the chocolate chips and mix on low until just combined. Press the cookie dough into the prepared skillet and bake for 20 to 25 minutes, until the edges are crisp and the cookie is golden and cooked through. Remove from oven. Serve warm topped with ice cream.