This skillet chocolate chip cookie is a giant cookie baked in a skillet, loaded with chocolate chips, and topped with lots of ice cream. The perfect dessert any time of the year.
Not long ago, I learned about pizcookie. Well, a pizcookie is a cookie large as a pizza and topped with ice cream. If you've never tried a warm cookie with ice cream, you absolutely must. In our home, we are just four and a 12-inch large cookie is way too much. So, I make one 6-inch cookie and save the dough in the freezer for another time. And, to make it easier, I store the dough in the shape of a 6-inch disc. That way, I don't need to thaw the dough.
About this chocolate chip cookie
This skillet chocolate chip cookie is the best pizcookie you will have. A giant cookie topped with ice cream is a melt-in-your-mouth experience of warm and cold at the same time.
This is a variation of my soft and chewy chocolate chip cookies, not my thin and crisp. And, since we are not making cookies, we do not need to chill the dough similar to my everyday no-chill chocolate chip cookies. The secrets to this soft, chewy, goody chocolate chip cookie recipe are:
- Soft Butter - While most cookies use room temperature butter to prevent spreading, the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature.
- Creaming - Cream the butter and sugars until light and fluffy. That gives a wonderfully chewy cookie.
- Brown sugar - Brown sugar gives a soft chewy center.
- Under-baking - These must be under-baked, so we can enjoy a soft chewy center. If you overbake they become crisp.
Ingredients and substitutes
- Flour - It's best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do.
- Sugars - We have both brown and white sugar, and they are necessary. The brown adds softness to the cookie, while the white adds that crispness.
- Vanilla - Use good quality vanilla as it does make a huge difference. I use my homemade vanilla extract.
- Chocolate - Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. And yet, I sometimes prefer to break a chocolate bar. Today, I am using just chocolate chips.
Step by step instructions (save/pin)
- Preheat the oven at 170C / 340 F.
- Combine the flour, baking soda, and salt - set aside.
- Cream butter, brown and white sugars until light and fluffy.
- Mix in the egg and egg yolk.
- Next, add the vanilla.
- Then, add the flour mixture. Combine well.
- Lastly, add the chocolate chips. Combine well.
- Using a cookie scooper or two tablespoons spread the cookie dough in a 12-inch skillet (or 2 x 6-inch skillets).
- Then, bake in a preheated oven for about 25 to 30 minutes or until lightly golden but still soft.
- Remove from the oven and let cool for 10 minutes.
- Serve warm topped with ice cream.
Frequently asked questions
This cookie is best eaten fresh. But, if you do have leftover, remove it from the skillet, wrap well and save it in an airtight container. However, if the cookie has melted ice cream on it, then I suggest you wrap well in plastic and save it in the fridge.
Yes, you can. But, you may scratch the skillet while creaming the butter and sugar.
The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the cookie. Therefore, both of them, when used together, make for that perfect chocolate chip cookie.
Baking soda in the cookie dough can cause the flour to fluff up. Also, too much baking soda can cause the cookies to spread too much and become flat and greasy.
Cookies bake fast, and every recipe will state the cooking time. And yet, every oven is different. Also, keep in mind that cookies continue to cook on the hot baking tray even after you take it out of the oven. Hence, in the case of chocolate chip cookie, little under-baked works in its favor to keep that soft chewy center.
Absolutely, just use my recipe for best eggless chocolate chip cookies. It's a simple and easy recipe - just bake it in a skillet instead of cookies
This recipe has been tried and tested for a skillet. So, if you want to make chocolate chip cookies, I have a few recipes. For example:
Best ever soft and chewy chocolate chip cookies (very popular)
Everyday chocolate chip cookies (no chilling required)
Thin and crisp chocolate chip cookies
Eggless chocolate chip cookies
White chocolate chip cranberry cookies
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Skillet Chocolate Chip Cookie - Pizcookie
Print Pin RateDescription
Ingredients
Video shows half recipe in 6-inch skillet
- 1 cup (227 g) Unsalted butter (2 sticks)
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) White sugar
- 1 Egg large
- 1 Egg yolk large
- 3 cups (375 g) All-purpose flour
- 1 tsp Baking soda
- ¼ tsp Salt
- 7 oz (200 g) Chocolate chips up to 1 ½ cups
- 1 tbsp Vanilla extract
Instructions
- Preheat the oven at 170C / 340 F.
- Combine the flour, baking soda, and salt - set aside.
- Cream butter, brown and white sugars until light and fluffy.
- Mix in the egg and egg yolk.
- Next, add the vanilla.
- Then, add the flour mixture. Combine well.
- Lastly, add the chocolate chips. Combine well.
- Using a cookie scooper or two tablespoons spread the cookie dough in a 12 inch skillert (or 2 x 6-inch skillets).
- Bake in a preheated oven for about 25 to 30 minutes or until lightly golden but still soft.
- Remove from the oven and let cool for 10 minutes.
- Serve warm topped with ice cream.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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