Ooey gooey chocolate chip skillet cookie
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If you’re looking for the perfect homemade treat to satisfy your sweet tooth, look no further than this ooey, gooey chocolate chip skillet cookie recipe. It’s rich and indulgent and totally decadent (not gonna lie, there’s a cup of butter and two cups of sugar in this recipe!), but if you’re gonna indulge, you may as well indulge in homemade, made-from-scratch goodness, right?
Don’t waste those calories on store-bought candy bars and other processed foods that are full of high-fructose corn syrup and artificial ingredients. Eat this. Not that;)
* * *
I have a yummy chocolate chip cookie recipe that I’ve used for years, but once I got my first cast iron skillet, I started cooking pretty much anything and everything I could in said skillet… Including dessert (like this rustic apple crumble recipe, or this skillet peach cobbler), so I took my chocolate chip cookie recipe and instead of spooning the dough onto a baking sheet and baking a couple dozen cookies, I spread the dough in my cast iron pan and baked it into one giant cookie.
Needless to say, it was delicious. Like, somehow more delicious than regular chocolate chip cookies (even the best ones!).
It has since become one of our family’s favourite treats, and while I try to keep the indulgences to a minimum, when you’re in the mood for something chocolatey, NOTHING satisfies quite like this skillet cookie.
Everything tastes better cooked in cast iron
I really believe everything tastes better when it’s cooked in cast iron. I’m not sure quite why that is or if it’s just all in my head, but there’s something rustic and homey about food that’s been cooked (or baked) in cast iron, and I can totally sense that in the food that comes out of it.
Making this chocolate chip cookie recipe in a cast iron skillet also helps keep it gooey and moist throughout since less surface area is exposed to the oven. Instead of individual cookies, carve it into slices like a pie.
If you want to be extra decadent, you could even top it with vanilla ice cream.
Pick it up like a pizza slice and eat it with your hands. Or use a fork to eat it like a cake. There really is no bad way to eat a chocolate chip skillet cookie:) I assure you, it’s just as delicious no matter how you slice it. Get it? Ha!
Oh, and if you don’t have a cast iron skillet, you can make this skillet cookie in a baking dish or scoop spoonfuls onto a baking tray and bake like regular chocolate chip cookies. But I highly recommend you GET yourself a cast iron skillet if you don’t have one. I use mine all the time and it’s easier than you might think to use and keep clean.
Plus, every homesteader, modern or traditional should have at least one cast iron skillet. If nothing else, it’s an easy way to channel Ma Ingalls even if you live in an apartment downtown!
I use Lagostina brand cast iron skillet (I’ve got a 10-inch and a 12-inch skillet), which I get from Canadian Tire (for my fellow homesteading Canucks;). But Lodge cast iron skillets are probably the most widely recommended brand on the market right now and I’ve heard nothing but good things. Of course, if you happen to inherit a cast iron skillet or two, or find one at a thrift store or garage sale, they’re easy to clean up and re-season.
In any case, get yourself a cast iron skillet, and then make this chocolate skillet cookie. And then print off this recipe and keep it in your recipe box (or binder). Because this recipe is sure to become a family favourite, at least if you’re family is anything like mine:)
Ooey gooey chocolate chip skillet cookie
- 2 ½ cups flour
- ½ tsp baking soda
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp salt
- 2 sticks (1 cup) butter (plus extra for greasing skillet)
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 350ºF and grease a cast iron skillet with a little butter.
- Mix the flour, salt and baking soda in a bowl and set aside.
- Combine butter with white and brown sugars in the bowl of a stand mixer or any other mixing bowl and beat on medium-low until soft and creamy.
- Add eggs and vanilla and continue to beat. Then add the flour with the salt and baking soda and beat until a consistent cookie dough forms.
- Add chocolate chips and mix until all ingredients are well combined.
- Spread cookie dough in greased skillet, forming an even layer that fills the pan.
- Bake at 350ºF for 30 minutes. Let rest for 10 minutes, slice and serve with a fork (and an optional scoop of vanilla ice-cream) .
Wishing you homemade, homegrown, homestead happiness 🙂
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Oh my gosh….that looks delicious. Suddenly, I feel like making cookies!
I’ve never tried a skillet cookie and I don’t own a skillet. Do you think your recipe would work in a pie pan?
I don’t see why not! You might find you have to adjust the baking time slightly, but I always like to pull it out of the oven and let it cool when it’s still a little under-baked. That’s what makes it so moist and gooey! But beware, it is seriously addictive and you might eat the whole thing! I like to cut it up into squares or slices and put in the freezer. Then when I want something sweet I can pull out a square/slice and warm it up quickly:) Well, that’s if my husband doesn’t eat them all first!