Soft Baked Skillet Cookie {Egg-Free}

For 12 Servings (9-inch cookie), Soft Baked Skillet Cookie {Egg-Free} keeps the list centered on cream cheese, salted butter and light brown sugar. Set aside about 40 minutes.

• Yield 12 Servings (9-inch cookie)
• Ready in 40 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 4 ounces cream cheese (softened to room temperature)
• 8 tablespoons salted butter (melted and cooled slightly)
• 3/4 cup light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 2/3 cup all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 to 1 1/2 cups semisweet (bittersweet or milk chocolate chips)
• Ice cream for serving

Instructions

1. Preheat the oven to 325 degrees F. Butter a 9- or 10-inch cast iron skillet (see note).
2. 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.
3. 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).
4. 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.

Let the center settle before you cut it, or the slices will slump.