Skillet Chocolate Chip Cookie

Cuisinart original

Who can resist? Serve a warm wedge of this cookie cake topped with whipped cream, ice cream, or why not? both!


Makes about 12 servings


               butter for the skillet
1             cup unbleached all-purpose flour
½            teaspoon baking soda
½            teaspoon kosher salt
¼            teaspoon instant espresso
8             tablespoons (1 stick) unsalted butter, cut into tablespoons, room temperature
½            cup light brown sugar, packed
¼            cup granulated sugar
1             large egg, room temperature
¾            teaspoon pure vanilla extract
1             generous cup semisweet chocolate chips
               Flaky sea salt, to finish

Nutritional information

No nutrition information available


Preheat the pizza oven without the baking stone to 350°F. Butter a 10-inch cast iron skillet that fits the oven.

  1. In a small mixing bowl, whisk together the flour, baking soda, salt, and instant espresso.
  2. Put the butter in a large mixing bowl and beat until soft with a hand mixer.
  3. Once the butter is soft, add the sugars to the bowl and beat until the mixture is soft and fluffy.
  4. Beat in the egg and vanilla. Add the dry ingredients and mix until just combined. Add the chocolate chips and mix until evenly incorporated.
  5. Spread the batter evenly into the prepared skillet. Bake until golden on top and set in the center, 25 to 30 minutes. Once removed from the oven, lightly sprinkle the top with flaky sea salt. Allow to cool slightly before slicing and serving.