This chocolate chip skillet recipe will blow your mind. The recipe comes from Ned Ludd’s a popular restaurant in Portland, Oregon where rustic décor is centered around a wood-fired oven. This skillet cookie is a popular menu item, and for good reason! Since most of us don’t happen to have a wood-burning oven in the middle of our kitchens, this recipe is adapted to bake in a regular oven but the cookie is put under the broiler for 1-2 minutes after baking to add a little char to the top. Be sure to stand right by the oven while the cookie is broiling so that you don’t burn it!
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Chocolate Chip Skillet Cookie
- 1 cup plus 2 Tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp table salt
- ½ cup (4 oz) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg
- 1½ tsp vanilla extract
- 1 cup bittersweet or semisweet chocolate chips
- Flaky sea salt for finishing
- Preheat the oven to 375 degrees.
- In a medium bowl whisk together flour, salt and baking soda and set aside.
- With a hand mixer, cream together the butter and both sugars in a separate bowl. Add the egg and vanilla extract, and beat again just until all the ingredients are incorporated.
- Using a spatula, scrape down the sides of the bowl and stir in the chocolate chips. If you’d like to have more chocolate chips visible on top of the cookie, reserve 2 Tbsp when you stir in the chips and then sprinkle the 2 Tbsp on top after you spread the cookie in the skillet.
- Spread the cookie dough evenly inside a 10-inch skillet sprayed with non-stick spray. Bake 30 minutes, or until the center is just set.
- Turn the broiler on and broil the cookie for 1-2 minutes to slightly brown and char the top, taking care not to burn it completely. Remove the skillet from the oven and sprinkle with flaky sea salt. Serve with a small glass of milk, or pour milk into the skillet while the cookie is still hot and watch it sizzle.