Chocolate Chip Skillet Cookie
User Reviews
5
Chocolate Chip Skillet Cookie
Description
This recipe arranges cookie dough ingredients starting with melted butter cooled to warm, combined with sugars, eggs, and vanilla extract to create a rich base. Flour, baking soda, and salt are folded in gently, followed by generous chocolate chips for texture and sweetness. Pressing the dough into a skillet creates a thick cookie layer that bakes evenly at 325°F for about 30 minutes, developing a golden hue without over-baking.
The skillet baking method yields a cookie with slightly crisp edges and a tender, chewy center. Allowing it to cool in the skillet for 20-30 minutes stabilizes the cookie for clean cutting. Serving warm, optionally with vanilla ice cream, enhances its indulgent quality.
Variations suggested include making mini skillet cookies with shorter bake times, using different types of chocolate chips, adding nuts, or trying blondie or peanut butter versions. The dough can be prepared ahead, refrigerated, or frozen for convenience.
Practical advice includes storage and freezing of dough and baked cookie slices, making this recipe adaptable for advance preparation and multiple servings.
Ingredients
- 12 Tablespoons butter 1 1/2 sticks 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 + 2 Tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips I use half semi sweet and milk chocolate, semi-sweet
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
- Cookie dough can be made ahead and refrigerated for 1-2 days or frozen for 2-3 months.
- Fully cooled skillet cookie can be sliced and stored airtight in the freezer for 2-3 months.
- Mini skillet cookies can be made in smaller pans with reduced baking times.
- Chocolate chip variations include using semi-sweet, milk, white, or butterscotch chips, or mixing chip sizes.
- Optional additions include chopped nuts or alternative cookie dough such as blondie or peanut butter varieties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 207mg | 9% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 327IU | 7% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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