CHOCOLATE CHIP SKILLET COOKIE
Soft and chewy chocolate chip skillet cookie, served warm, topped with ice cream. Complete cookie HEAVEN!
Servings: 15
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Equipment (affiliate links)
- cut and serve turner
Ingredients
- 12 Tablespoons butter melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour + 2 Tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (I use half semi sweet and milk chocolate
Instructions
- Heat oven to 325 degrees F.
- Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
- Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended.
- Add the egg, egg yolk, and vanilla and mix until combined.
- Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
- Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work).
- Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven.
- Allow to cool in the skillet for at least 20-30 minutes before cutting.
- Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.
Notes
Make ahead Instructions:The cookie dough can be made ahead and stored in the refrigerator for 1-2 days or frozen for 2-3 months.
Freezing Instructions:Allow the skillet cookie to cool completely and slice into wedges. Store wedges in air-tight freezer container for 2-3 months.
Other Variations: * Mini skillet cookie:Use a smaller, oven-safe pan or ramekins to make mini skillet cookies. Reduce the bake time.
* Vary the chips: Substitute white chocolate or butterscotch chocolate chips. I like to add a little milk chocolate AND semi-sweet chocolate chips to my cookie dough. Sometimes I'll add them in different sizes too, like mini chocolate chips or chocolate chunks.
* Add nuts.Add chopped walnuts or pecans.
* Blondie skillet cookies: Use my triple chip blondie cookie dough.
* Peanut butter skillet cookiesAdd a big spoonful of peanut butter into your cookie dough or make peanut butter cooke dough
* Chocolate skillet cookies. Use my chocolate cookie dough.
Freezing Instructions:Allow the skillet cookie to cool completely and slice into wedges. Store wedges in air-tight freezer container for 2-3 months.
Other Variations: * Mini skillet cookie:Use a smaller, oven-safe pan or ramekins to make mini skillet cookies. Reduce the bake time.
* Vary the chips: Substitute white chocolate or butterscotch chocolate chips. I like to add a little milk chocolate AND semi-sweet chocolate chips to my cookie dough. Sometimes I'll add them in different sizes too, like mini chocolate chips or chocolate chunks.
* Add nuts.Add chopped walnuts or pecans.
* Blondie skillet cookies: Use my triple chip blondie cookie dough.
* Peanut butter skillet cookiesAdd a big spoonful of peanut butter into your cookie dough or make peanut butter cooke dough
* Chocolate skillet cookies. Use my chocolate cookie dough.
Nutrition
Calories: 399kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 207mg | Potassium: 165mg | Fiber: 2g | Sugar: 28g | Vitamin A: 327IU | Calcium: 35mg | Iron: 3mg