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Skillet Chocolate Chip Cookie

Make this large-form chocolate chip cookie when you’re craving a nutty treat but aren’t feeling up to scooping, portioning and baking in batches. This crowd-pleasing skillet cookie has a crispy top, chewy edges and a soft middle--somewhere between your favorite chocolate chip cookie and a decadent blondie. We prefer to use good quality chocolate wafers (also called feves) here, but you can use regular chocolate chips if you like.

Prep Time — 20 min
Cook Time — 28 min
Servings — 12
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Ingredients

1 cup bittersweet chocolate wafers

½ cup hazelnuts

6 tablespoons unsalted butter

½ cup dark brown sugar

⅓ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 cup all-purpose flour

½ teaspoon baking soda

1 teaspoon flaky sea salt

1 large egg

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the hazelnuts

Place the hazelnuts on the June Pan in a single layer.

½ cup hazelnuts

June Pan

measuring cups

Toast the hazelnuts

Transfer the June Pan to the middle shelf of the June Oven. Toast the hazelnuts 6 minutes, until they are light brown and very fragrant. Once the hazelnuts are toasted, remove them from the June Oven and transfer them to a small dish to cool completely.

June Oven

Chop the chocolate

Roughly chop about half the chocolate wafers with a knife, leaving the other half whole. Set aside.

1 cup bittersweet chocolate wafers

knife

chopping board

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.

Combine dry ingredients

In a medium bowl combine the flour and the baking soda.

1 cup all-purpose flour

½ teaspoon baking soda

medium bowl

measuring spoons

whisk

Cream the butter and sugar

Place the butter, sugar, brown sugar and salt in the bowl of the stand mixer fitted with the paddle attachment, or in a medium bowl if using a hand mixer.

6 tablespoons unsalted butter

½ cup dark brown sugar

⅓ cup sugar

1 teaspoon salt

stand mixer

Add egg and vanilla

Add the egg and vanilla to the bowl and mix on low speed until fully combined. Scrape down the sides and bottom of the bowl.

2 teaspoons vanilla extract

spatula

1 large egg

Add the dry ingredients

Add the flour and baking soda mixture and mix on low speed just until no more flour is visible in the dough. Do not overmix.

Chop the nuts

Finely chop the cooled hazelnuts.

Add chocolate and hazelnuts

Add the chocolate and hazelnuts to the batter and mix with a rubber spatula just until they are evenly distributed throughout the dough.

Transfer dough to skillet

Transfer the dough to the skillet and press it into an even layer, using your hands or a rubber spatula. Sprinkle the flaky sea salt over the top of the cookie.

cast iron skillet

1 teaspoon flaky sea salt

Bake the cookie

Place the skillet on the middle shelf of the June Oven. Bake the cookie 28 minutes, until the edges are a deep golden brown. June will notify you when the cookie is ready.

Cool and serve the cookie

Carefully remove the skillet from the June Oven and transfer it to a cooling rack. Allow the cookie to cool at least 30 minutes before slicing it into 12 wedges and serving warm.

cooling rack

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