Chocolate Chip Skillet Cookies
The skillet chocolate chip cookie is served everywhere from casual funky diners to upscale fine dining restaurants because they know this is what the people love. All people. It’s really hard to find anyone who turns down a chocolate chip cookie.
In our house, it has a tradition. I bake this for every first and last day of school for the twins. That last day is a celebration and that first day needs a little sweetening. The boys now 8 1/2 made the cookie dough themselves. It’s incredible at how adept they are in the kitchen, knowing how to measure flour and level it off.
The only tricky part to this is how much cookie dough to make. I make the skillet chocolate chip cookie about two inches high because it holds the ice cream and bakes like a cookie bar. I made my favorite recipe which makes 4 -5 dozen small cookies. Since I used a griddle instead of frying pan, I had enough to make an extra dozen cookies.
I piled it high into a cast iron griddle and left one inch all around, giving the cookie dough room to spread. You will be able to fit more into a regular cast iron frying pan.
Just for fun, I used a cookie cutter to make shapes, because this was for kids. This also works with a side of vanilla ice cream and hot fudge sauce for a stunning dessert. Someone asked me what I do with the remaining cookie that is not cut out. Really. Eat it or bag and freeze for future cravings!
Seven Tips for Chocolate Chip Skillet Cookies
- Use high quality chocolate chips or chopped chocolate. I recommend high quality chocolate chips. I prefer Ghiradelli 60% cocoa bittersweet. Another good idea is to cut up your own favorite dark chocolate pieces.
- Refrigerate cookie dough at least one hour. Flavors meld and cookie bakes better.
- Have fun with it. You can top it with ice cream right out of the oven and hand everyone a spoon or cut out the cookies and place them aside of ice cream.
- Triple the vanilla in your recipe for more flavor.
- If you set the big cookie on the table, warn everyone that the pan will stay hot for a while.
- Bake pan in a quiche dish or tart pan for ease in removing.
- Serve with homemade hot fudge sauce and ice cream to take this up a notch.
I’m going to link a chocolate chip cookie no eggs recipe and a grain free recipe as options.
I’ve chosen not to use nuts because this is kid friendly, but feel free to add in whatever you like, including my favorite which is dried cherries.
Special Options for the Skillet Chocolate Chip Cookies
You can use these recipes if you want to be gluten free, grain free or egg free.
Two Grain Free Chocolate Chip Cookie Recipes (double the recipe for skillet cookie)
Egg Free Chocolate Chip Cookie Recipe
Just for fun if you like this idea, you might enjoy my chocolate chip cookie dough biscuit.
So tell me would you give everyone a spoon to eat at same time or dish out the cookie?
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Chocolate Chip Skillet Cookies
Ingredients
- 1 cup butter unsalted, room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 2 extra large eggs
- 1 tablespoon vanilla
- 2½ plus 2 tablespoons cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups of chopped chocolate or chips
Instructions
- Cream sugar and butter together until smooth
- Add in eggs, vanilla until well incorporated
- In a separate bowl whisk together flour, baking soda, sea salt
- Gradually add in flour to butter mixture.
- Add in chocolate chips.
- At this time you can also add in one cup of chopped nuts.
- If you have time, refrigerate cookie dough for at least an hour, up to overnight.
- Place cookie dough into skillet at least one inch high, and leaving one inch all around the sides for the cookie dough to spread out. I usually have enough left over to make one dozen medium sized cookies.
- Bake for 20-25 minutes or until golden brown. I usually bake at 22 minutes at 350 degrees F.
Notes
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I love the way these turned out- so pretty! Just looking at them makes me want to make some. 🙂
It’s true that refrigerating the cookie dough really does make a difference in how well the cookies turn out. Here’s a bonus tip: if you tell everyone you’re going to refrigerate it for 24 hours, you can sneak back in like a ninja and sneak bites of dough! SCORE!!!!!!!!!
i love the idea of baking in a tart pan to make the cookie easy to remove! Great tip.