Skillet Chocolate Chip Cookie Dough

The attack of the gargantuan, stuffed, gooey, chewy, diabetes-inducing cookie is upon us. This a la mode treat fills the need for both raw cookie dough, without the salmonella poisoning thing, and crispy golden cookies. Think of it as a cookie pie: crunchy and crumbly on the outside, gooey and satisfying on the inside. I’m not one for cookies and sweets, but this ginormous sweet treat takes the cake, pun intended.

Great for sharing and great for self-loathing.


Skillet Chocolate Chip Cookie Dough
Yields: 8 servings
  • Cookie Dough
  • 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 10 tbsp unsalted butter, plus 4 tbsp
  • 1 cup brown sugar, packed
  • 1 large egg, plus 1 egg yolk
  • 1 cup semi-sweet chocolate chips
  • ice cream or frozen yogurt, for serving

  • Almond Butter Drizzle
  • 1 tbsp organic, unsweetened smooth almond butter
  • 1 tbsp local honey
  • 2 tbsp unsweetened vanilla almond milk
  1. Melt 10 tablespoons of butter in a 10" skillet with a light-colored bottom over medium heat. Whisk constantly, until the butter begins to turn a golden brown, for 3-5 minutes. Remove from heat and strain butter using a fine mesh strainer. Stir in and melt the remaining butter. When skillet has cooled, whisk in brown sugar, egg and egg yolk until well combined.

  2. Whisk together flour, baking soda and salt in a medium bowl. Return skillet over medium heat. Add flour mixture, whisking to incorporate ingredients. Cook, whisking constantly, for 5-7 minutes. Remove from heat and cool skillet. Carefully fold in chocolate chips.

  3. The cookie dough can be enjoyed as is or further cooked for a crispy edge. For this second option, pat the dough evenly into the skillet and cook over medium heat for 10-15 minutes, or until edges begin to brown and appear dry. Drizzle with almond butter topping and serve with ice cream.



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