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BAKED GOODS

Skillet Cookie From Christina Tosi

Are you by any chance looking for an insanely gooey, nearly underbaked cookie when you’re supposed to be looking for a gorgeous, photographable, formal dessert? Then do I have a cookie for you! Only, don’t tell anyone how easy it is to bake a batch of cookie dough up in a skillet for the ultimate high/low effect. This tabletop treat is worthy of every party, including a PJ party, so frocks are by no means necessary here. Go ahead, slather it with ice cream if you’re up for it, too.

Photo by Henry Hargreaves

INGREDIENTS

Makes 1 cookie (8 to 10 servings)
 
1 stick (8 tablespoons) unsalted butter, softened
 
⅔ cup light brown sugar
 
½ cup sugar
 
1 egg
 
1¼ teaspoons vanilla extract
 
1¼ cups flour
 
1 tablespoon milk powder
 
¾ teaspoon baking soda
 
½ teaspoon kosher salt
 
1 cup chocolate chips
 
 

METHOD

Heat the oven to 350°F with a seasoned 8-inch cast-iron skillet in it.

In a large bowl, using a sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes until they're fully combined. Add the egg and vanilla, and stir until the mixture is combined and fluffy, about 1 minute.

Measure the flour, milk powder, baking soda, and salt into the mixing bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below. Mix until everything is just combined. Stir in the chocolate chips.

Carefully remove the skillet from the heated oven, and spread the dough evenly in it, to the edges. Bake the dough-filled skillet at 350°F for 16–18 minutes, until the cookie is golden brown on top and just set in the center. Carefully remove the skillet from the oven, and let it cool on a rack or pot holder for 10 minutes before using a clean, sturdy heat-safe spatula to indent and "slice" warm wedges. Spoon or slather it with ice cream. Cover what's left of the skillet cookie (if anything!), still in the skillet, with plastic wrap, and store it at room temp for up to 5 days. Serve at room temp, or warm pieces as you want to serve them.

NOTES:
Milk powder will bring a secret depth of flavor and a slight chew. If you don’t have access to it, feel free to omit it.

Preheat your grill or bonfire for a real summertime “baking” moment! Not all tabletop parties take place indoors.

Any skillet from 8-inch to 12-inch will do here. If you’re using an 8-inch, bake for 2 minutes longer; if using a 12-inch, bake for 2 minutes less—using the same visual cues to clue doneness.

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