Is there anything on earth better than a really good, right out of the oven chocolate chip cookie? I pose the question, but I know the answer. The answer is yes, yes there is: an enormous chocolate chip cookie that can be made in less than 30 minutes.
My mom found this recipe in a magazine years ago. It instantly became a family favorite for a couple of reasons. First, it has only ingredients that you always have in your pantry. Second, it can be made in advance, so it is an ideal dessert for a dinner party. Just make it, slide it in your fridge, and then take it out and place it on the counter about 15 minutes before you plan on actually baking it. And third, it is just so good.
The best part? I have made it wrong. Three times I have made it wrong, to be precise. And each time, I made it even better.
The first time I accidentally used a whole stick of butter instead of the called for six. Is more butter a problem? Nope, never. Just ask Paula Dean.
The second time I forgot that I was making this recipe instead of another one and added in walnuts. All that did was add a delightful complexity to it.
The third time, in an attempt to recreate this mistake I added pecans instead. I thought it would ruin it but nope, it was just as finger lickin’ good as ever.
Every time I serve it people high five me wondering “how did I do it?” Hence, why this cookie is now referred to as the Cheater Cookie. Because it is so easy to make, but it tastes like you worked so darn hard. I feel like I cheated! So here is my formal, public admission. I am, in fact, a cheater, cheater, skillet cookie eater. Make it once and I promise, you will be too.
To make it you’ll need:
6 Tablespoons of butter, softened
1/3 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
*optional* 1 cup walnuts or pecans
- Start by beating your softened butter and sugars in a large bowl. (Did you forget to soften it earlier? Me, too. Always, actually. Just zap it in the microwave in its wrapper for 15 seconds. We’re low maintenance here.)
- Add vanilla and egg. Beat lightly again.
- Add in your flour, baking soda, and salt and mix with a spoon.
- Add in chocolate chips.
- *Optionally, add in walnuts or pecans.*
- Transfer to cast iron skillet and smooth.
- Bake for 22-25 minutes (depending on desired gooeyness).
The only bad part of this cookie? You have to let it sit on the counter for five minutes. Five whole minutes while you just sit and smell the buttery goodness. And try not to eat it. Take a walk around the block, actually. Or put in some Crest White strips. Anything to distract yourself. But you must wait at least five minutes to sit so you can cut it. Unless, of course, you’re having over really good friends that don’t care about aesthetics and are fine with a hot out of the oven cookie that fell apart. Then by all means, go for it.
But if you have the patience, set your timer for five minutes. Grab a pizza cutter and make eight beautiful slices.
And then, because if you’re going to go for it, really go for it, add a scoop of vanilla ice cream on top.
Then take a bite, sit back, relax and wait for people to wonder how you did this.
Photos by @erinilene