Chewy Chocolate Chip Skillet Cookie
This gooey Chewy Chocolate Chip Skillet Cookie will satisfy your cravings for that famous restaurant-style pizookie dessert- especially when served warm from the oven with vanilla ice cream melting on top. I adapted this recipe from my Chocolate Chip Cookie Bars recipe. I basically adjusted the proportion of ingredients and then baked it in a buttered cast iron skillet. Perfection!
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I prefer to weigh my ingredients when baking because it often provides a more consistent result. A kitchen scale is a great tool for your kitchen. If you don’t have one yet I’d highly recommend it! There are many options available, but I linked to one similar to mine below. (Here’s an interesting article discussing the pros and cons of weighing vs measuring ingredients.)
This is a simple recipe. Simply combine the dry ingredients and set them aside. Then you cream the butter and sugar together before adding the eggs and vanilla. I used vanilla paste instead of extract in this recipe because it provides a more intense vanilla flavor. After combining the wet ingredients, you add in the flour and chocolate chips.
I like to use high-quality chocolate chips in my recipes. For this recipe I used Ghirardelli– a combination of half semi-sweet and half bittersweet. I weighed them out to approximately 300 grams, which works out to about 2 cups of chocolate chips. You could also use a chopped up chocolate bar in this recipe.
Once the cookie dough is ready, and the oven is heated, butter a 10 inch cast iron skillet. I have found the easiest way to do this is to use the paper the butter was wrapped in. There’s usually enough butter left on the wrapper to coat the pan, and it’s less messy to work with.
Butter the skillet well, and then spread the cookie dough evenly into the skillet. Baking time varies based on your oven and the size of skillet you used. The cookie could be finished baking in anywhere from 35-45 minutes. I set my timer for 35 minutes and then kept checking it. It was ready after 45 minutes in my oven.
You’ll know it’s ready when the top is golden brown and a toothpick comes out fairly clean. There will be some moist crumbs but it shouldn’t be raw cookie dough. Look at this golden perfection! It’s hard to wait, but try to let it cool for at least 15 minutes before digging in.
This gooey Chewy Chocolate Chip Skillet Cookie begs to be served with vanilla ice cream on top! Just look at it melting in the middle. This is dessert perfection!
I find this pizookie dessert easier to make than individual cookies. It takes less time, and makes a gorgeous presentation for guests. You could also serve with chocolate syrup and a cherry on top. Or add candles for a birthday. I plan to try different variations with caramel or butterscotch chips, or brownie batter… the possibilities are endless!
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Chewy Chocolate Chip Skillet Cookie
Ingredients
- 2 1/2 cups all purpose flour 300g
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened (2 sticks) 227g
- 1 cup sugar 200g
- 1 cup brown sugar 200g
- 2 tsp vanilla paste or extract
- 3 eggs
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F / 177 C / gas mark 4. Butter a 10-inch cast iron skillet.
- Combine flour, baking soda, and salt in a small bowl. In large mixing bowl, cream butter about 1-2 minutes. Add sugars and cream together until lighter in color and fluffy, about 2 minutes. Add eggs and vanilla and mix until combined. Pour the flour mixture into the butter/sugar mixture and stir just until combined. Stir in chocolate chips.
- Spread dough into prepared cast iron skillet. Make sure to spread evenly into edges of pan.
- Bake at 350 for about 35-45 minutes, or until the top is golden, the edges are set, and a toothpick inserted into center comes out clean. Let cool for about 15-20 minutes before cutting. Serve warm with vanilla ice cream.