This recipe brings the warm, gooey delight of Chili's famous Skillet Chocolate Chip Cookie right into your home kitchen, perfect for sharing (or not!).
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch or 10-inch cast iron skillet. If you don't have a cast iron skillet, a round oven-safe baking dish will also work.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Fold in the chocolate chips until evenly distributed throughout the dough.
Press the cookie dough evenly into the prepared cast iron skillet. For an extra-gooey center, you can leave the very center slightly thicker than the edges.
Bake for 18-22 minutes, or until the edges are golden brown and set, but the center still looks slightly soft and gooey. The cooking time may vary slightly depending on your oven and skillet size.
Remove the skillet from the oven and let it cool on a wire rack for 5-10 minutes. The cookie will continue to cook slightly as it cools.
Serve warm directly from the skillet, topped generously with scoops of vanilla ice cream. Enjoy immediately!