Description
Bake a giant, thick chocolate chip cookie in a cast-iron skillet that looks like a football, complete with decorative icing laces.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup white confectioners’ sugar (for icing)
- 1 tablespoon milk or water (for icing)
- 1/4 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch cast-iron skillet.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Press the cookie dough evenly into the bottom of the prepared cast-iron skillet. Press the dough up the sides slightly to create a thicker edge, mimicking a deep dish.
- Bake for 30 to 35 minutes. The edges should look set and slightly golden, but the center should still look slightly soft.
- Remove the skillet from the oven and let the cookie cool in the skillet on a wire rack for at least 30 minutes before decorating.
- To make the icing, whisk together the confectioners’ sugar, milk or water, and vanilla extract until smooth. The icing should be thick enough to hold its shape but thin enough to pipe easily. Add more liquid one drop at a time if too thick.
- Transfer the icing to a small piping bag fitted with a small round tip, or use a small zip-top bag with a tiny corner snipped off.
- Pipe three short, straight lines across the center of the cooled cookie to resemble football laces. Let the icing set before serving.
Notes
- For a chewier center, slightly underbake the cookie. The residual heat in the skillet will finish cooking it as it cools.
- If you do not have a piping bag, you can use a toothpick to carefully draw the lace lines after drizzling a thin line of icing across the center.
- This cookie is best served warm or at room temperature directly from the skillet.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg