During the winter months, I turn into a pantry-hoarder. I tend to over-stock my pantry on trips to the grocery store, buying one or two of every possible pantry staple, so I always have everything I need for all of my baking whims. Then, when I use something, I just replace it and I can make it through the entire winter without having to run out for ingredients when I decide to bake.
It’s great, for a while. But then, I end up with way too many ingredients for way too many things that just need to be used up.
Last week, I counted. There *may* have been 17 unopened bags of chocolate chips filling one of my pantry baskets. That’s excessive, even for me. In all fairness, they aren’t all the same, some are dark, milk, semi-sweet, white, peanut butter…
It’s a problem. Did you see the picture from my Instagram account? Apparently, I have a sprinkle problem, too. So, in an effort to start my spring-cleaning, it’s time to start using up some of these ingredients.
Knowing I needed to use some chocolate chips, this recipe immediately came to mind. Lots of people call this a chocolate-chip cobbler, but to me, it’s just a big, gooey chocolate chip cookie. The chocolate melts, and with a scoop of vanilla ice-cream on top, you’re going to be very, very happy.
The most awesome thing about this recipe is that you make it entirely in an 8-inch skillet. You melt the butter, stir in the dry ingredients, fold in the chocolate and then pop the whole thing in the oven for 20 minutes or so. Easy. And really, there’s just nothing better than serving it warm so that it melts all of the ice cream.
So, so good.
This recipe serves 4-6 people, but you can double it and bake it in a 15 inch skillet -just increase your cooking time by 10 minutes or so. This would also be adorable in single serving sizes, and I know I’ve seen little 4-inch skillets somewhere. How much fun would that be for a dinner party?
Hope you love these! They’re definitely a great way to feed your cookie-craving without making batch after batch of cookies!
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♥erin
- 1 stick (8 tablespoons) unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg, beaten
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chocolate dark choocolate chunks
- Preheat oven to 350 degrees (F).
- In an 8-inch cast iron skillet, melt 1 stick of butter over medium heat.
- When butter is melted, add the granulated sugar and brown sugar, and stir to combine. Remove from heat and allow to sit for 5 minutes.
- Beat the egg, and add a small amount (about ¼ cup or so) of the melted sugar and butter to the egg mixture (to temper it) and whisk to combine.
- Pour egg mixture back into the skillet, and stir until completely combined.
- Add the flour, baking soda and salt. Using a wooden spoon, carefully stir to completely incorporate the dry ingredients.
- Add vanilla and chocolate, and stir to combine.
- Bake in preheated oven for 15-20 minutes or until edges are golden brown.
- Serve warm.
- Enjoy!
Ingredients say baking soda, but instructions say powder. I don’t want to mess it up. Which one is correct?
It’s soda, sorry! I fixed the recipe.
I totally made this a few months ago…it is..amazing!
what if i dont have unsalted butter? i only have salted butter. should i omit the salt then?
Yep, just omit the salt! 🙂 Enjoy!
My mother, 90 on 6/30, has 3 different sized black skillets. They are 65 years in the kitchen. I’m so gonna use one to make this!!
Very interesting recipe, this look so delicious1
Erin, made this over the weekend, it was amazing! It’s a keeper at our house!!!
This looks amazing! Your photos are so beautiful! I’m breaking out my cast iron pan tomorrow and making these!
This looks soooo delicious! I must have some! (:
i loved this recipe and my daughter and i would love to try this one!!! that said my favorite baking recipe is making sugar cookies because you can make them into different shapes and decorate them for every occaision. i love baking lots of things and would love to win this set!!!! thanks for the opportunity!
I love the idea behind this recipe. I have already searched through my cupboards and am getting ready to try it out! Thank you so much for all these fabulous ideas! – susi.peterson@gmail.com
what if you don’t have a cast iron skillet?
How about using an 8×8 pan, mixing recipe in a bowl and pouring it in the pan? Will the baked cookie be the same as with a skillet?
According to my mother-in-law cast iron gives a more even heat and works better than modern cookware because of this.
I definitely love my cast iron! 🙂
So unbelievably yummy !!!
I omitted 1/2 chips for chopped walnuts and omitted the brown sugar and replace it with maple syrup.
We will be making this for many years to come
I have made this a few times and think it is awesome! I have a 10″ skillet and I could easily double this for the size of the skillet.
Today I tried browning the butter instead of just melting it. Then by using dark brown sugar it gives it a really rich molassesy taste. And a sprinkling of course sea salt on the top when it was done and WOW! It tasted so sophisticated and gourmet. Definitely a super easy fancy dessert for a party!
What can I use for an eggless version?
I’ve never tried it, so not much help. Let us know if you find a substitute!
I have a 10 inch cast iron skillet, what adjustments should I make to bake this yummy looking cookie?
I forgot the baking soda and the salt what is gonna happen
I didn’t have a skillet, so I used an 8×8 glass baking dish. Baked it about 25 minutes at 350. Turned out yummy!