Chocolate chip skillet cookie coming in hot for the weekend!
This is just what I want for a chilly winter weekend, that happens to include valentine’s day.
A skillet sized chocolate chip cookie bigger than my face!
Chewy cookie dough, melty chocolate, flaky salt on top.
And of course… ICE CREAM.
Here for it all. Forever.
This isn’t the first skillet cookie I’ve made. Waaaaay way back, I made a big peanut butter skillet cookie and turned it into a sundae. I love a peanut butter cookie. So good.
But this one… ooooh now this one is just delightful. Chocolate lover’s will adore it. I basically took my salted chocolate chocolate chip cookie bars and put it in skillet form, to serve warm.
That’s what really makes this different from the bars. You truly serve this one warm, right from the skillet.
I am honestly in lust with this cookie. The texture is PERFECT! You can probably see how the texture looks a bit crumbly, almost? I don’t know how else to describe it, but it looks a bit “separated” as opposed to one big flat cookie, you know?
Oh my word.
It’s actually not crumbly at all – what this results in is a chewy, gooey cookie in a skillet that is so wonderful. The texture is just amazing. I took the secrets from some of my favorite chewy cookies here on the blog and used mostly brown sugar and egg yolks. Those both really help contribute to the chew factor.
The cookie is warm and gooey inside but chewy at the same time! The bottom gets caramelized from the cast iron skillet, the inside is chewy and gooey and the top has a verrrry mild crunch. I go crazy thinking about the texture.
You actually make the whole thing right in the skillet too! It’s super easy. I do get out my ingredients and measure everything before, just so it’s all ready to go. Melt the butter in the skillet, stir in the sugar, then go from there. You want to work fairly quickly at bringing it together, but it won’t feel rushed. Just mix it all up, then bake!
When it comes out of the oven, sprinkle with flaky salt (the best topping for anything sweet) and top with ice cream.
Now I’m going to tell you a big secret. I don’t even care about serving it in a pretty sliced wedge like these pictures show. I’m ALL about scooping it out with a spoon. It’s so simple that way and everyone loves it. Of course, it still tastes the same.
Gone are the days right now where we should all be eating out of the same skillet, so I don’t suggest that. You can scoop out portions with a spoon right into a bowl or plate, then top with your ice cream.
My issue is that I’m dying to make this again today! But I promised the kids we would make heart-shaped sugar cookies. Can one have too many cookies?!
Asking for a friend.
Chocolate Chip Skillet Cookie
Chocolate Chip Skillet Cookie
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup sugar
- 1 large egg
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 10 ounces chocolate chips, milk or semi-sweet, your choice!
- flaked salt, for topping
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the flour, baking powder, soda, and salt.
- Heat an oven safe (preferably cast iron!) 12-inch skillet over low heat. Let the skillet heat up for 5 minutes. Add the butter and let it melt completely. Stir in the sugars with a wooden spoon. Turn off the heat under the skillet.
- Whisk together the egg and egg yolks in a bowl. Add it to the skillet sugar mixture and mix in right away with a spoon, quickly mixing so the eggs don’t cook from the heat. Stir in the vanilla extract.
- Stir in the dry ingredients until just combined. This will take a minute or two and the mixture will be thick, but they will mix in! You can wipe the top of the skillet or the sides with a damp paper towel to remove excess flour.
- Stir in the chocolate chips. Bake the skillet cook for 20 to 25 minutes, or until it’s mostly set in the center. Top with flaked sea salt.
- Serve warm with vanilla ice cream.
Last meal worthy.