Soft Baked Skillet Cookie {Egg-Free}
Ingredients
- 4 ounces (113 g) cream cheese, softened to room temperature
- 8 tablespoons (113 g) salted butter, melted and cooled slightly
- ¾ cup (159 g) light brown sugar
- ⅓ cup (71 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ⅔ cup (237 g) all-purpose flour
- 1 teaspoon cornstarch (see note)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 to 1 ½ cups (170 to 255 g) semisweet, bittersweet or milk chocolate chips
- Ice cream for serving
Instructions
- Preheat the oven to 325 degrees F. Butter a 9- or 10-inch cast iron skillet (see note).
- In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Mix in the vanilla.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the batter and mix about halfway; there should be dry streaks of flour here and there. Add the chocolate chips and mix until evenly combined (don't overmix).
- Spread the batter evenly in the prepared skillet and bake for 15-25 minutes depending on how soft and gooey you want the cookie. Serve warm with ice cream.
Notes
Pan + Pie Plate: I haven't tried it but if you don't have a cast iron pan, you could try making this in a well-greased 9.5-inch pie plate (or similar oven-safe pan size, like maybe an 9X9-inch pan).
Cornstarch: isn't included in the original egg-free cookie dough but it's used in a lot of chocolate chip cookie recipes for tenderness factor and I like it in this skillet cookie. You could leave it out if you are opposed to using it.