Quite possibly the best Skillet Cookie ever made! This decadent cookie recipe is based on the 1,000 Layer Chocolate Chip Cookie made famous by Martha Stewart. A few little tweaks and it becomes a skillet cookie to top all skillet cookies!
To make this Skillet Chocolate Chip Cookie Recipe you will need: a skillet, a cutting board, plastic wrap, a rolling pin and ice cream!
Begin by preparing the cookie recipe as directed. Do not skip the cooling time! Cooling the cookie dough is essnetial in creating the intense depth of flavor. The recipe recommends 30 minutes, but you can chill as long as 3 days.
When the dough is ready, place it on a sturdy cutting board dusted with flour. Remove plastic wrap and roll out the first layer to approximately ½ inch in thickness. Roll out next section of dough and set aside. You may need to add more flour to your surface. Roll out the last layer of cookie dough.
Cover one cookie dough layer with ½ of your chopped chocolate. Place a cookie dough layer directly on top of it and press down. Cover with your remaining chopped chocolate. (Reserve a small portion of sprinkling.) Place the final layer of cookie dough on top and roll flat with a dusted rolling pin. Using your hands, form the layers of cookie dough into a shape that will fit into your skillet. My skillet was 7-inches, but you can use an 8-inch, 9-inch, or even a 12-inch skillet.
Using a small pizza peel or a large cake server, gently move the cookie dough to your prepared skillet.
Bake as directed.
When the cookie is done baking, remove from oven and let it rest for a couple of minutes. Cover with vanilla ice cream and sprinkle with remaining chocolate bits.
The absolute best possible way to consume this cookie skillet is to grab a fork and dig in! In addition to this being the best tasting chocolate chip cookie you will ever have, you will be creating a lifetime of memories with your loved ones!
Thousand Layer Chocolate Chip Skillet Cookie Recipe Recipe
INGREDIENTS
- 1 cup (2 sticks) unsalted butter, room temperature
- 9 ounces bittersweet chocolate, reserve 2 tablespoons for sprinkling (You can also use milk chocolate)
- ¾ teaspoon fine sea salt or table salt
- ¾ teaspoon baking soda
- 2 ¼ cups all-purpose flour, plus more for work surface
- 1 teaspoon pure vanilla extract
- 4 large egg yolks, room temperature
- ¾ cup granulated sugar
- ¾ cup packed dark-brown sugar
- 1 large egg, lightly beaten
INSTRUCTIONS
- In a large bowl, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.
- Beat in egg yolks and mix until combined.
- With hand-held mixer off, add in vanilla. Set aside.
- In a large bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, add flour mixture to butter mixture; mix until just combined. Scrape down sides of bowl and mix to combine.
- Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, coarsely chop chocolate into thin shards. Set aside.
- Unwrap one portion of chilled dough and place on a lightly floured work surface.
- Sprinkle with half the chocolate and top of a second portion of chilled dough.
- Sprinkle with remaining chocolate and top with remaining portion of dough. Gently flatten with rolling pin.
- Prepare a 7-inch cast iron skillet with baking spray. Carefully move cookie down to skillet.
- Bake until cookie is set, 30-36 minutes, at 350 degrees F. Remove from oven and allow to cool just slightly for about 3 minutes.
- Add ice cream and sprinkle with remaining chopped chocolate.
