The Best Chocolate Chip Pan Cookie
A decadent and delicious chocolate chip pan cookie. Soft and chewy in the middle, crunchy on the edges and served with a variety of toppings.
Ingredients
- 2 and ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ⅓ cup granulated white sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 and ½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease your 10 or 12 inch oven safe skillet. Set aside.
- In a bowl whisk the dry ingredients: flour, baking soda and salt. Set aside.
- In a large bowl beat the softened unsalted butter with the sugars at medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and mix until combined. Whisk in the vanilla extract.
- Add the dry ingredients over the wet ingredients and mix until combined.
- Mix in the chocolate chips using a rubber spatula or spoon. Spread the cookie dough in an even layer into your prepared skillet.
- Bake for 30-35 minutes (if using a 12 inch skillet) or for 35-40 minutes (if using a 10 inch skillet). The cookie will be brown on the edges and slightly brown on top. Let the cookie cool slightly on a wire rack before digging in. Serve straight from the skillet or slice it. Top with ice cream and my bourbon caramel sauce.