Indulgent? Yes. But this Dark Chocolate Chip Skillet Cookie is so worth it!
There are few things more delicious than a chocolate chip cookie, warm from the oven, chewy and decadent with oozing chocolate. And while nothing will replace a traditional chocolate chip cookie, a skillet cookie… specifically, a Dark Chocolate Chip Skillet Cookie will come very close.
The First Chocolate Chip Skillet Cookie
We had our first chocolate chip skillet cookie some years ago at Sunriver Lodge. It was the middle of winter, snow layered the open fields surrounding the Deschutes River. The sun was just setting behind Mt. Bachelor. A perfect, snowy day. One for the memory books. Sitting next to a roaring fire in an immense fireplace, we’d just finished a succulent meal as only Sunriver can provide. And for dessert, they served individual size cast iron chocolate chip skillet cookies, fresh from the oven with a dollop of vanilla ice cream and drizzled with chocolate sauce. My then ten-year-old son was in heaven — and he never forgot that dessert.
When I began making these easy yet decadent treats at home — my son called them Chocolate Chip Pies. So to the world, they are a skillet cookie — to us, they are pies.
But whatever you call them, skillet cookies are incredibly easy, 1 batch cookies fun for the whole family to either dig in with a spoon or cut into wedges.
Aren’t They the Same as a Chocolate Chip Cookie?
The difference with a skillet cookie and a traditional cookie is the tall sides of the skillet create a crust that leaves the outer edges crisp. By cutting back slightly on the butter from our traditional chocolate chip cookie, it allows that crust to develop while baking through the center, leaving it moist, chewy and delicious.
As a bonus, it’s quicker than making a batch of chocolate chip cookies. While the skillet cookie will bake a bit longer, you’ll make one batch instead of three — and bake it only once. Plus, there’s just something thrilling about a skillet cookie with ice cream on top!
This skillet cookie can be made in a 10-inch cast-iron skillet or a stainless steel skillet that is oven-proof. Or, mix it up and make these cookies in individual size cast iron skillets. Portion the dough accordingly and reduce the baking time slightly.
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cup chocolate chips (dark, semi-sweet)
- Preheat the oven to 350 degrees F and spray a 10-inch ovenproof skillet with nonstick spray.
- Combine the melted butter, sugar, brown sugar, and vanilla in a large bowl. Stir in the egg until combined. Add the flour, baking soda, and salt; fold in the chocolate chips.
- Transfer the batter to the prepared skillet. Bake until just set in the center and pulling away from the sides of the skillet, about 20 to 24 minutes. Let cool 10 minutes and loosen the edges. Turn out onto a wire rack to cool. Slice and serve.
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