4ounces(113g)cream cheese, softened to room temperature
8tablespoons(113g)salted butter, melted and cooled slightly
¾cup(159g)light brown sugar
1 ⅔cup(237g)all-purpose flour
1teaspooncornstarch (see note)
1 to 1 ½cups(170 to 255g)semisweet, bittersweet or milk chocolate chips
Ice cream for serving
Preheat the oven to 325 degrees F. Butter a 9- or 10-inch cast iron skillet (see note).
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.
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).
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.
Pan + Pie Plate: I haven't tried it but if you don't have a cast iron pan, you could try making this in a well-greased 9.5-inch pie plate (or similar oven-safe pan size, like maybe an 9X9-inch pan).Cornstarch: isn't included in the original egg-free cookie dough but it's used in a lot of chocolate chip cookie recipes for tenderness factor and I like it in this skillet cookie. You could leave it out if you are opposed to using it.