The Chip Cookie Tuscaloosa is a beloved Southern dessert that combines a buttery, cake-like cookie base with a gooey, chocolate-studded center, often served warm with a scoop of ice cream. Its name comes from the University of Alabama town, where it became a local legend for its oversized, skillet-baked style. This recipe delivers that same indulgent texture at home, using simple ingredients and a few key techniques to get the perfect balance of crisp edges and a soft, tender middle.
Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (120 g) chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet or a 9-inch round baking pan.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the chocolate chips and pecans (if using) with a spatula.
- Spread the cookie dough evenly into the prepared skillet or pan. It will be thick; press it down gently to fill the pan.
- Bake for 30-35 minutes, or until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the edge should come out clean, but the center will look slightly underdone.
- Let the cookie cool in the pan for at least 10 minutes before serving. Serve warm, directly from the skillet, with ice cream if desired.
Tips
- Use room-temperature ingredients: Cold eggs or butter can make the dough lumpy and affect the texture. Let them sit out for 30 minutes before starting.
- Don’t overbake: The key to a gooey center is pulling the cookie out when it’s still slightly soft in the middle. It will continue to set as it cools.
- Substitute nuts: If you’re not a fan of pecans, you can omit them or swap in walnuts. You can also use milk chocolate or dark chocolate chips based on your preference.
- Line the pan: If using a regular baking pan, line it with parchment paper for easier removal. A cast-iron skillet doesn’t need lining.
Serving Suggestions
Serve the chip cookie warm, cut into wedges like a pie. A scoop of vanilla bean ice cream or a drizzle of caramel sauce complements the chocolate beautifully. For a Southern twist, add a dollop of whipped cream and a sprinkle of sea salt. This dessert is perfect for sharing at a dinner party or family gathering.
Variations
- Double Chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder and use white chocolate chips for a richer flavor.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter over the dough before baking and swirl with a knife.
- Oatmeal Chip: Substitute 1 cup of the flour with 1 cup of old-fashioned oats for a chewier texture.
- Malted Milk: Add 1/2 cup of malted milk powder to the dry ingredients for a nostalgic twist.
Storage and Reheating
Store leftover cookie in an airtight container at room temperature for up to 3 days. To keep it moist, place a slice of bread in the container. For longer storage, wrap the cooled cookie tightly in plastic wrap and freeze for up to 2 months. To reheat, place a slice in the microwave for 15-20 seconds, or warm in a 300°F (150°C) oven for 5-7 minutes to restore the gooey texture.
Frequently Asked Questions
Can I use a regular baking pan instead of a cast-iron skillet? Yes, a 9-inch round cake pan or an 8×8-inch square pan works. Just adjust the baking time slightly—check at 25 minutes for a smaller pan.
Why is my cookie too dry? Overbaking is the most common culprit. The center should look slightly underdone when you remove it from the oven. Also, be sure to measure your flour correctly—spoon it into the cup and level it off, rather than scooping directly.
Can I make the dough ahead of time? Absolutely. Prepare the dough, press it into the pan, cover, and refrigerate for up to 24 hours. You may need to add 5-7 minutes to the baking time if baking straight from the fridge.
Can I use gluten-free flour? Yes, use a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but it will still be delicious. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
How do I know when it’s done without a toothpick? The edges should be golden brown and pulling away from the pan slightly. The center will look puffed and soft, but not wet. A gentle jiggle of the pan should show a slight wobble in the middle.
Can I reduce the sugar? You can reduce the granulated sugar to 3/4 cup, but keep the brown sugar at 1 cup for moisture. The cookie will be less sweet but still tasty.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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