Chocolate chip cookie crk is a single, oversized chocolate chip cookie baked in a skillet or small pan, with a crisp golden edge and a soft, gooey center that you eat warm with a spoon. It is essentially a giant cookie in cake form, and it works because the thick layer of dough bakes unevenly on purpose—the outside sets while the middle stays tender and slightly underdone. This version uses browned butter for a deeper, nutty flavor and a sprinkle of flaky salt to balance the sweetness.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (130 g) semisweet chocolate chips
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) cast-iron skillet or an 8-inch (20 cm) round baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 3–4 minutes. Remove from heat and pour into a large mixing bowl. Let cool for 5 minutes.
- To the browned butter, add the brown sugar and granulated sugar. Whisk until combined. Add the egg and vanilla, and whisk vigorously until the mixture is smooth and slightly thickened, about 1 minute.
- Pour the dry ingredients into the wet mixture and fold with a spatula until just combined. Fold in the chocolate chips.
- Transfer the dough to the prepared skillet or pan and spread it evenly. Press the top gently with your fingers to flatten.
- Bake for 20–25 minutes, until the edges are golden and set but the center still looks slightly soft and underdone. A toothpick inserted 1 inch from the edge should come out with moist crumbs, not wet batter.
- Remove from the oven and let cool in the pan for 10 minutes. Sprinkle with flaky salt if using. Serve warm.
Tips
- Browning the butter: Watch it closely—it goes from brown to burnt quickly. Once it turns amber and smells nutty, pull it off the heat immediately.
- Don’t overbake: The center should look slightly underdone when you pull it out. It will continue to set as it cools. Overbaking gives you a cakey, dry cookie.
- Room-temperature egg: A cold egg will seize the warm butter and make the dough lumpy. Let the egg sit out for 15 minutes or place it in a bowl of warm water for 5 minutes.
- No skillet? Use an 8-inch round cake pan or a 9-inch pie dish. Baking time stays the same, just check the center.
Serving Suggestions
Serve the cookie crk warm, straight from the pan, with a scoop of vanilla ice cream on top. A drizzle of caramel sauce or a dollop of whipped cream also works well. For a brunch twist, serve it alongside fresh berries and a cup of coffee.
Variations
- Double chocolate: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and use white chocolate chips instead of semisweet.
- Nutty crunch: Add 1/2 cup (60 g) of toasted chopped pecans or walnuts along with the chocolate chips.
- Peanut butter swirl: Drop 3 tablespoons of peanut butter over the dough before baking and swirl it with a knife.
- Gluten-free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. The texture will be slightly more tender.
Storage and Reheating
Cover the cooled cookie crk tightly with plastic wrap or foil and store at room temperature for up to 3 days. To reheat, warm individual portions in the microwave for 15–20 seconds, or place the whole pan in a 300°F (150°C) oven for 5–8 minutes until just warm. Do not refrigerate—it will dry out the cookie.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid an overly salty cookie.
Why is my cookie crk raw in the middle? If the center is still wet batter after 25 minutes, your oven may run cool or your pan is too deep. Bake an additional 3–5 minutes, checking every minute, until the center is just set but still soft.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it in the pan, covered, for up to 24 hours. Add 2–3 minutes to the baking time if baking straight from the fridge.
Can I use a glass baking dish instead of cast iron? Yes, but glass retains heat differently—reduce the oven temperature to 325°F (165°C) and bake for 25–30 minutes to prevent the edges from burning.
How do I know when it’s done without a thermometer? The edges should be deep golden and pull away slightly from the pan, and the center should look puffed but still jiggle slightly when you shake the pan. A toothpick inserted 1 inch from the edge should come out with moist crumbs.
Can I freeze the baked cookie crk? Yes, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature for 1 hour, then reheat in a 300°F (150°C) oven for 8–10 minutes.
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