Dark Chocolate Chip Skillet Cookie

Skillet Cookie Sundae

I have always wanted to make a cookie in a cast-iron skillet and this past Mother’s Day I finally had my chance.  I’ve seen a lot of recipes for them and they always looks so absolutely thick and chewy and decadent and warm and gooey and…   Well, you get the idea, I could go on and on with the descriptive words here.  But I won’t.  They practically beg to be eaten straight from the pan with a huge scoop of homemade ice cream on top.  We were a bit more civilized when I made it for my husband’s family and managed to eat it properly, in our own individual bowls.  😉

Skillet Cookie

I have to say that I LOVED this cookie.  To me, it was everything a chocolate chip cookie should be–slightly chewy but still soft with a tiny but of crisp to the very outer edge.  It was a little richer than your typical chocolate chip cookie due to the brown sugar and bittersweet chocolate chips.  We topped ours with homemade vanilla bean ice cream, hot fudge, whipped cream, toasted coconut, sprinkles and a cherry, of course!  It was the perfect treat after dinner and would actually make a GREAT Father’s Day dessert.  I don’t know a dad who wouldn’t love this cookie.  Or anyone for that matter!


Original Recipe Source:  Tasty Kitchen

Chocolate Chip Skillet Cookie
  • 1 Stick Unsalted Butter
  • ½ c. Sugar
  • ½ c. Light Brown Sugar
  • 1 T. Pure Vanilla Extract
  • 1 Large Egg
  • 1½ c. All-Purpose Flour
  • ½ t. Baking Soda
  • ¼ t. Salt
  • 1 c. Ghirardelli 60% Bittersweet Chocolate Chips (or semi-sweet, etc)
  1. Preheat oven to 350 degrees. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
  2. Crack an egg onto the butter and sugar mixture and use a fork to whisk it into the mixture. Place flour baking soda and salt on top and carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chips. Place in the oven for 20-25 minutes (mine took 25) or until starting to turn golden on the top and around the edges, but still soft in the center. Serve warm with vanilla ice cream.


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