Giant, gooey chocolate chip skillet cookie… An incredibly easy dessert that everyone will love!
I have ALWAYS wanted to post my recipe for this ever since they started being a ‘thing’ – I have been baking giant cookies for years, but baking them in a skillet is even better, and it makes it look better too! I just can’t ever resist want to bake something that is fresh out of the oven, and perfectly gooey.
I use my enamel coated skillet as someone once borrowed my normal skillet and never gave it back, but using one of these, or a normal treated cast iron skillet is ideal. They bake the cookie in such a way that almost makes it different to baking it in anything else! Yes of course you can use a dish if you don’t have a skillet, but it is part of the bake.
I have always liked cooking and baking in skillets because they make savoury food delicious, charred, and just amazing – but baking in them? It’s such a delicious revolution. AMAZING. Just take a look at my Giant Skillet Brownie, my Giant Cookie Pie, and my Caramel Skillet Cookie! They are all just so tasty.
But seriously – I have so many sweet skillet recipes that I want to share with you – but I thought I’d start off with a classic. My Milk Chocolate & Sea Salt Cookies is my favourite plain cookie recipe – but this GIANT version is delicious! This recipe is designed to be a gooey perfectly baked and warm version of my cookie recipes, and it works wonderfully.
I decided to base this on my classic cookie recipe, but change some of the amounts slightly to fit what was needed for a skillet. I used a mixture of white chocolate, milk chocolate, and dark chocolate because I just love all three together. You can of course use all of one, two, or even swap to flavoured chocolates!
I used a random mixture of chocolate that I had in my cupboard which included some chopped up bars of chocolate leftover from another recipe, and then some more chocolate chips that I just love. As the cookie dough is vanilla/plain, it’s not too heavy – so the tripe chocolate flavouring inside works wonders.
When you bake the chocolate chip skillet cookie you just want to keep an eye on it as it may look a little raw once it is baked, but it’s not. It is perfectly delicious and it is meant to be gooey! I also drizzled my cookie with chocolate sauce, and topped with some ice cream. It is literally any cookie lovers idea of heaven – you would literally be insane if you didn’t like this!
This dessert is best served fresh, but it can be prepped and kept in the fridge until baking (up to 48 hours in the fridge), or baked and then frozen – you can reheat the skillet cookie once in the oven (about 5 minutes at the preheated temp) and enjoy that warm gooey cookie again. It is designed to serve a few, so if you want something similar, but less portions, try my Individual Chocolate Chip Cookie Dough Desserts recipe! Enjoy!
Chocolate Chip Skillet Cookie
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Ingredients
- 225 g unsalted butter (room temperature)
- 115 g granulated sugar
- 225 g light brown sugar
- 2 medium eggs (beaten)
- 1 tsp vanilla bean extract
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 100 g white chocolate chips
- 100 g milk chocolate chips
- 100 g dark chocolate chips
Instructions
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Preheat your oven to 180ºC/160ºC Fan and prep your 10″ cast iron skillet if need be.
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Cream together your unsalted butter and both light brown and granulated sugars until smooth and creamy.
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Add in the beaten eggs, vanilla bean extract, plain flour, bicarbonate of soda, baking powder, and sea salt and beat briefly until smooth. It won’t take long at all! (I use my Kitchenaid with the paddle attachment!)
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Fold through your chocolate chips and spread onto the bottom of your skillet. I’d recommend using a treated cast iron skillet!
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Bake in the oven for 30-40 minutes! (30 minutes will lead to a lovely gooey cookie, but more towards 40 minutes will be more baked through and solid – be careful though because some ovens may mean it needs longer in the oven anyway!)
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Remove the cookie from the oven CAREFULLY as the skillet will be EXTREMELY hot! Leave to cool slightly before eating, and enjoy!
Notes
- You can obviously swap out the chocolate chips for a mixture of flavours, but I used all milk chocolate as its my favourite. I wouldn’t use more than 300g as it might not bake properly!
- Serve with a scoop of icecream, some extra chocolate chips, and a drizzle of chocolate sauce!
- I used this Milk Chocolate
- I use this KitchenAid mixer
ENJOY!
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