Chocolate Chip Skillet Cookie

Soft and chewy chocolate chip skillet cookie, served warm, topped with ice cream. Complete cookie HEAVEN! No rolling or chilling the dough, either, which makes this a fuss-free, easy, and drool-worthy treat! 

If there were one task I would love to be able to pon off on my own personal maid (#lifegoals!) It would be the LAUNDRY! Seriously, laundry is my kryptonite. I’m able to get it all washed and dried, but then all of the clean laundry sits in a big basket on my bed. Every morning I dump it all out onto my bed (usually in search of an article of clothing for someone in the household) and I vow that I will have a folding party sometime during the day and get it all put away. Ya….that never happens. Every night when I go to bed I stuff all of the clean laundry back in the basket and take it off my bed. Slowly the pile lessens as we pick clean clothes from it. It has pretty much turned into a giant communal “drawer” of clothes , right on top of my bed 🙂 . 

So if any of you happen to be a laundry aficionado, help a girl out! Or if any of you are like me, and can’t ever seem to stay ahead of it, I’d love to know I’m not alone 😉  haha. 

After a busy day of kids activities, dishes, laundry, work, and preparing food for my family, all I want to do is crash on the couch! And on nights when my sweet tooth kicks in (ok, who am I kidding, that happens every night) one of my FAVORITE easy desserts to throw together is this skillet cookie. Just when you thought a simple chocolate chip cookie couldn’t be any tastier, or easier, BAM —> let me introduce you to the skillet cookie.

How to make a chocolate chip skillet cookie:

Prepare your favorite chocolate chip cookie dough.

Press the cookie dough into a cast iron skillet. (You could also use a regular, oven-safe skillet if you don’t own a cast iron)

Bake at 325 degrees F.

Cut into wedges, and serve with vanilla ice cream.

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 and some ghirardeli, bigger chocolate chips. YUM.

There’s something about that heavy, cast iron skillet that makes the cookies cook into total “crispy on the outside, soft on the inside” BLISS. (Don’t fear if you don’t have a cast iron skillet, though. It would work in a regular ol’ oven-safe skillet). No scooping out 2 dozen cookies. No waiting to bake multiple batches of cookies. Just one giant cookie, that you can cut into wedges and serve. How easy is that? 

Serve each warm cookie wedge with a scoop of ice cream (and a swirl of chocolate or caramel sauce, if you’re feeling really fancy). You may never go back to plain chocolate chip cookies ever again! 

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Chocolate Chip Skillet Cookie

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Soft and chewy chocolate chip skillet cookie, served warm, topped with ice cream. Complete cookie HEAVEN!

Course: Dessert

Cuisine: American

Servings: 8

Calories: 777 kcal

Author: Lauren Allen

Ingredients

• 12  Tbsp  butter  1 1/2 sticks melted and cooled until warm
• 1  cup  brown sugar
• 1/2  cup  granulated sugar
• 1  large egg + 1 egg yolk
• 2  tsp  vanilla extract
• 2  cups  plus 2 Tbsp all-purpose flour
• 1/2  tsp  baking soda
• 1/2  tsp  salt
• 1 1/2  cups  semi-sweet or milk chocolate chips I use a little of each

Instructions

1. Heat oven to 325 degrees F.
2. 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.
3. 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.
4. Press the cookie dough into a 10’’ or 12’’ cast iron skillet (or a regular, oven-safe skillet would work). Bake for 23-27 minutes or until it looks puffy and dry and just barely golden. (It will probably look mostly pale, with a light golden edge). Don’t over-bake them, especially since they will continue to cook in the hot skillet when you take them out of the oven. Allow them to cool in the skillet for at least 20-30 minutes before cutting.
5. Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.