A giant chocolate chip cookie pressed into a skillet pan then baked in the oven. Serve as a sharing dish directly from the pan with dollops of vanilla ice cream on top. Or, slice into pieces like you're serving cake.
I had been wanting to make a Chocolate Chip Skillet Cookie for years before I created this recipe. After I made it, I was annoyed I waited so long - this skillet cookie is sensational!
My preference is to serve it warm from the oven while it is still soft and gooey on the inside. I prefer my cookies on the softer side and have several excellent recipes for them on the website including my M&M Cookies, Double Chocolate Cookies and Caramilk Chunk Cookies.
- Chocolate: Any type of chocolate will work in this recipe. I love using these chocolate buttons, they are the perfect size to make this look like a giant cookie!
- Cinnamon: The half teaspoon of cinnamon gives the cookie a lovely smell and flavour. You can leave it out if you prefer.
- Eggs: As always, I use standard size 7 eggs in my baking.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Grease a 26cm cast iron skillet with butter. In the bowl of a stand mixer, beat the butter and both the sugars until smooth. Add the egg and vanilla then mix on high until pale and fluffy.
Sift in the flour, cinnamon and baking soda. Add the milk then mix on low until just combined. Set aside 15 chocolate buttons for the topping, then chop up the rest and fold through the cookie dough.
Press the dough into the skillet and smooth out to the edges. Add the extra chocolate buttons on top. Bake for 25 minutes until it is just cooked in the centre.
Let it cool for 10 minutes before serving topped with vanilla ice cream.
Yes you can. Simply swap the plain flour for the same amount of gluten free flour. As always, check the labels on all processed food to ensure they are truly gluten free.
I used my 26cm (10 inch) skillet pan from KitCo. If you don't have a skillet pan, you could always use a cake tin or a round, shallow baking dish.
Walnuts, dried fruit or any of your favourite types of chocolate would make a great addition.
The cookie dough could be prepared earlier in the day and kept in the fridge until you're ready to cook and serve it.
This cookie tastes best when eaten warm from the oven. If you have leftovers, they can be stored in an airtight container in the pantry for up to one week.
If you (or your guests) don't want to eat the cookie straight from the pan, bake the cookie for a little longer so that is slightly firmer. Once it has cooled slightly, slice the cookie into pieces and serve on plates.
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- 150g butter, softened
- 1⁄2 cup brown sugar
- 1⁄2 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1 1⁄2 cups plain flour
- 1⁄2 tsp cinnamon
- 1⁄2 tsp baking soda
- 3 Tbsp milk
- 100g chocolate buttons
- Vanilla ice cream
- Preheat the oven to 170°C fan bake. Grease a 26cm cast iron skillet with butter.
- In the bowl of a stand mixer, beat the butter and both the sugars until smooth. Add the egg and vanilla then mix on high until pale and fluffy.
- Sift in the flour, cinnamon and baking soda. Add the milk then mix on low until just combined.
- Set aside 15 chocolate buttons for the topping, then chop up the rest and fold through the cookie dough.
- Press the dough into the skillet and smooth out to the edges. Add the extra chocolate buttons on top.
- Bake for 25 minutes until it is just cooked in the centre.
- Let it cool for 10 minutes before serving topped with vanilla ice cream.
- This cookie can also be made in a 22cm round cake tin. You can use milk, dark or white chocolate. Buttons, drops, chips or chunks from a block of chocolate will work well too.
- You can also cut it into slices to serve (once cooled). You just might need to cook it for longer so the centre is slightly firmer.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 568Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 99mgSodium: 317mgCarbohydrates: 71gFiber: 2gSugar: 45gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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