How to Make Chocolate Chip Cookies in a Skillet
Who would have thought you could whip up a batch of great chocolate chip cookies right on the stove?! These have a nice, crisp crust and chewy interior, which makes them just about a perfect chocolate chip cookie!
The Perfect Skillet Cookie Recipe for a Warm and Gooey Chocolatey Treat
Skillet chocolate chip cookies are the ultimate comfort dessert. To make sure the cookies bake evenly, we recommend using the Anolon Advanced 14.5-Inch Open Skillet. Thanks to the skillet's superior heat distribution, the pan ensures a perfectly golden crust with a gooey center. The cookie recipe includes staples like butter, brown sugar, vanilla, eggs, and, of course, chocolate chips. You can enhance the flavor with a sprinkle of sea salt on top, or mix in additions like chopped nuts, toffee bits, or even dried fruit for an extra burst of flavor.
This indulgent dessert is perfect for casual gatherings, movie nights, or cozy nights at home. The skillet cookies are best served warm, right out of the oven, when the chocolate is still melty, and the center is soft. It can also be a great addition to a weekend brunch menu or holiday gatherings where you want to impress with a homey, sharable treat. Its rustic presentation in the skillet makes it even more inviting and easy to serve.
To take these skillet cookies to the next level, serve them with vanilla ice cream, drizzled with caramel or chocolate sauce, or topped with whipped cream. Fresh berries on the side can add a touch of brightness to balance the richness. Pair it with a cup of coffee, espresso, or even a glass of milk for a classic, comforting finish.
- Yield:
2 dozen cookies
- Course:
Dessert
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup + 4 teaspoons unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Directions
- Combine the flour, baking soda and salt in a bowl. Combine the sugars in the bowl of an electric mixer and beat with the paddle on medium speed until well mixed. Add 1/2 cup of the butter and beat on high until light and fluffy. Scrape down the sides of the bowl then beat in the egg and vanilla extract, 1 minute. Reduce the mixer speed to low and add the flour and chocolate chips and mix until just combined. Chill 15 minutes.
- Divide the dough into 24 slightly rounded tablespoon portions and form each into a ball. Melt 1 teaspoon of the remaining butter in an Anolon Advanced 14-inch French Skillet over medium-low heat. Add 6 dough balls and flatten each slightly with a spatula. Cover the skillet with aluminum foil and cook until browned on the bottom then carefully turn the cookies (they will be delicate) and cook 3 minutes longer. Transfer cookies to a wire rack and allow to cool. Remove the skillet from the heat and wipe clean with a paper towel. Return to the heat and repeat with remaining butter and dough being sure to wipe out skillet between each batch.