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Chocolate chip cookie bars baked in a cast iron skillet and topped with ice cream.

High Altitude Chocolate Chip Skillet Cookie

Heather Smoke
A big, soft, chewy and gooey chocolate chip cookie baked in a cast iron skillet and served warm with ice cream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings16

Equipment

  • 10-inch Cast Iron Skillet

Ingredients
 

  • ¾ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, lightly packed
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 ⅔ cups all-purpose flour, spooned and leveled
  • 2 tsp corn starch
  • ¾ tsp baking soda
  • 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp instant espresso powder or instant coffee, optional
  • 1 ½ cups chocolate chips
  • ¼ tsp flaky finishing salt (such as Maldon)

Instructions
 

  • Preheat the oven to 325. Lightly grease a 10-inch cast iron skillet with butter or non-stick spray.
    Note, if you don't have an oven-proof or cast iron skillet, you can bake these cookie bars in a deep dish pie pan or a square baking pan. If your pan is smaller, the bars will be thicker and may need a couple extra minutes of bake time. If your pan is bigger, the bars will be thicker and will need a couple minutes less of bake time.
  • In a bowl, use a wooden spoon to stir together the warm melted butter, granulated sugar, brown sugar and vanilla until it smooths out. Beat in the egg and egg yolk, for about a minute, until smooth and ribbony.
  • Separately, whisk together the flour, corn starch, baking soda, salt and espresso powder. Stir the dry ingredients into the butter mixture just until combined. Let the dough cool for 10 minutes.
  • Stir 1 1/4 cups of the chocolate chips into the dough; it will be thicker now after cooling.
  • Press the dough evenly into the greased pan, and sprinkle the top of the dough with the remaining 1/4 cup chocolate chips.
  • Bake the cookie on the center oven rack for 28-30 minutes. The edges should be puffed, and the cookie golden brown, but still a bit underdone in the center. Sprinkle the top with 1/4 teaspoon flaky salt.
  • Let the cookie cool for 10-15 minutes and serve warm and gooey with ice cream, or let it cool for about 1 hour to cut it into bars.
Keyword Cast Iron Skillet, Chocolate Chip, Cookie Bars, High Altitude
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