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Best Giant Thanksgiving Chocolate Chip Cookie Cake Recipe

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A giant chocolate chip cookie cake baked in a cast iron skillet, featuring crispy edges and a soft, gooey center. Perfect for feeding a crowd with minimal fuss, this recipe is a holiday favorite that can be customized with mix-ins like pecans and dried cranberries.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups (340g) semisweet chocolate chips
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. If using a cast iron skillet, place it in the oven while it preheats.
  2. In a large mixing bowl, beat the softened butter with the granulated sugar and packed brown sugar on medium speed for 3 to 4 minutes until light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips (and any optional mix-ins) with a rubber spatula until evenly distributed.
  7. Carefully remove the hot cast iron skillet from the oven. Transfer the dough into the skillet and press it into an even layer using your hands or a spatula.
  8. Bake for 22 to 28 minutes, until the edges are golden brown and set, and the center looks slightly underdone and puffy. A toothpick inserted into the center should come out with moist crumbs.
  9. Remove the skillet from the oven and place it on a cooling rack. Immediately sprinkle with flaky sea salt if using. Let cool in the pan for at least 20 minutes before slicing.
  10. Cut into wedges and serve warm with vanilla ice cream, caramel sauce, or on its own.

Notes

Do not overbake; the center will look underdone but continues cooking in the hot pan. Room temperature ingredients are crucial for proper creaming. For clean slices, let cool at least 30 minutes. The cookie cake can be stored at room temperature for up to 3 days.

Nutrition

Keywords: giant chocolate chip cookie cake, Thanksgiving dessert, skillet cookie, chocolate chip cookie cake, holiday dessert

Find it online: https://siennaspoon.com/best-giant-thanksgiving-chocolate-chip-cookie-cake-recipe/