Lucs big chocolate chip cookies. This keto skillet cookie is a giant chocolate chip cookie that is made in a cast iron skillet! This recipe makes one giant soft, chewy, buttery chocolate chip cookie - perfect for one or two people. Can also be made as two smaller cookies. How to make a Giant Chocolate Chip Cookie: This giant chocolate chip cookie is so easy to make. Mix together the dough, press it into a circle (or into a springform pan) and bake.

This cookie would be very easy to customize if you want a different kind of chocolate chips, or M&M's or something in it instead. This recipe produces a single big giant chocolate chip cookie that you can prepare very quickly with just a bowl and a spoon. It has buttery-crisp edges and a soft gooey center. You can have Lucs big chocolate chip cookies using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lucs big chocolate chip cookies

It's 3 cup of all-purpose flour.
You need 1 1/2 tsp of baking soda.
You need 1 1/2 tsp of salt.
You need 2 stick of unsalted butter melted and slightly cooled.
You need 1 1/2 cup of packed light brown sugar.
Prepare 1 cup of granulated sugar.
You need 3 large of eggs.
You need 1 1/2 tsp of vanilla.
It's 2 1/2 cup of chocolate chips (your choice I used milk chocolate).

Bake it for yourself or to share. Feel free to have fun and add any mix-ins you'd like! If you'd like MORE giant cookies, here's some other varieties! A giant chocolate chip cookie, baked in a pizza pan.

Lucs big chocolate chip cookies step by step

Put oven rack in middle position and preheat to 375°F, lightly spray cookie sheets with cooking spray..
Whisk together flour, brown sugar and salt in small bowl..
Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy 2-3 minutes. Add eggs to butter mixture beating with mixer until creamy about 1 minute. Beat in vanilla. Reduce speed to low and add flour mixture until blended, then stir in chips..
Scoop 1/4 cup batter for each cookie arrange mounds 3 inches apart. Flatten mounds into 3 inch rounds using moistened palm of your hand..
Bake 1 sheet at a time until golden 13-15 minutes. Transfer cookies to a rack to cool..
Cooled cookies keep in an airtight container at room temp for 3 days..

I make these ALL THE TIME! Big and fluffy chocolate chip cookies with tender middles and crispy edges. These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie.