This post was featured in Stillwater Living Magazine
Skillet Chocolate Chip Cookie is a fun dessert treat. Warm, delicious, and full of chocolate chips & chunks, it’s comfort in every bite. This is a small batch that’s perfect for 2-4 people. Even better, you can make it on the grill!
This post and recipe card were updated July 29, 2019
I never learned to cook much more than eggs and spaghetti growing up. But as a kid, I loved to help my mom when she baked. As a teenager, I made chocolate chip cookies and Snickerdoodles all the time but I probably haven’t made either one in 25 years.
I rarely order dessert at restaurants, because I’m usually too full from my meal. But it’s almost impossible to resist the skillet cookie dessert, because the cookie is warm and gooey, and usually topped with ice cream.
I decided to try my hand at skillet cookies at home, so I could make one when the occasional craving hit. But since it’s summer in Oklahoma, and therefore a million degrees every day, I made a SKILLET CHOCOLATE CHIP COOKIE…ON THE GRILL!
WHY THIS RECIPE WORKS
- You can easily adjust the size for a small batch or large batch
- Switch up the sweet with white chocolate, peanut butter chips or even candy chips
- Make them on the grill or in the oven
You know that saying “it’s like riding a bike…you never forget”? Yeah, well, that was NOT the case for me. I had to make this Skillet Chocolate Chip Cookie SIX times in three days before I got it right.
OH, THE MISTAKES I MADE!
Melted butter was a failure for me. The dough was too thin so it spread. And with a cake batter consistency, the cookie rises and has a “cakier” texture.
Less is more with eggs. And with a small batch recipe, a whole egg is too much. Don’t whisk the eggs, because that adds too much air to the batter.
FOLLOW THE PROCESS!
If you just dump all the ingredients together and mix, it doesn’t combine properly.
When I used melted butter, the dough was an ugly mess.
When I broke the process into steps but didn’t cream the butter properly, it was a slightly less ugly mess.
Let the dough rest in the fridge! If not, the dough doesn’t firm up properly.
Don’t overwork the dough, or the cookies will be hard.
COOKING TEMPERATURE & TIME
Don’t open the grill while cooking! The temperature drops every time you open it, and the cookie won’t cook properly.
If you under-cook the cookie, the center isn’t cooked through. Overcook, and the bottom burns.
Now that we’ve covered everything I did wrong, let’s continue!
KEYS TO THE PERFECT SKILLET CHOCOLATE CHIP COOKIE
Softened real butter works best. Let the butter soften on the counter for 45-60 minutes. It should press easily with the back of a spoon or your finger
Cream the butter well using a wooden spoon or a Hand Mixer. With a spoon, it takes 3 minutes of constant, vigorous stirring to get the proper consistency, and you will get a good arm workout!
Mix the sugar into the butter in batches, stirring well each time so it’s fully incorporated.
Take the egg out of the fridge about 5 minutes before you need it. For this small batch, you only need the yolk.
Wet ingredients: Add the egg and Vanilla Extract to a small bowl, add to the creamed butter, and mix well to combine.
Resting time: Cover the mixture with Plastic Wrap, and let rest in the fridge for one hour.
Chocolate: Add chocolate chips/chunks to the dough, and fold together.
COOKING THE SKILLET CHOCOLATE CHIP COOKIE…ON THE GRILL
Add the dough to the skillet, and press it out so it evenly covers the bottom of the skillet.
Add the skillet to the grill, close the cover, and leave it alone! Every time you open the grill, the temperature drops.
Check the Skillet Chocolate Chip Cookie at 20 minutes. If needed, grill for another 2 minutes, and then remove from grill.
SKILLET CHOCOLATE CHIP COOKIE IN THE OVEN? The dough making process is exactly the same. The only difference is you bake the Skillet Chocolate Chip Cookie in a preheated 350° oven, rather than on the grill. It’s that simple.
SERVING AND STORING SKILLET CHOCOLATE CHIP COOKIE
Let the cookie rest for about 5 minutes! You’ll want to dive in immediately, but then you’ll scorch your mouth. Yes, I am speaking from experience.
The Skillet Chocolate Chip Cookie is fantastic on its own, drizzled with Chocolate Syrup, or topped with a scoop of vanilla ice cream.
Don’t leave the cookie in the skillet for too long, otherwise the bottom will get hard. If you know you won’t eat the whole cookie at once, remove the leftovers from the skillet after about 10 minutes and store in an airtight container.
MORE DELICIOUS DESSERTS
- Poached Pears with Parmigiano Reggiano and Ricotta
- Chocolate Peppermint Truffle Bites
- Berry Burst Shortcakes
- Patriotic Cake Bites
- Jelly Bean Rice Krispies Treats
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- 1/4 cup butter
- 8 teaspoons granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup chocolate chips
- 1/4 cup chocolate chunks
- chocolate syrup
- vanilla ice cream
- Soften butter in a bowl on the kitchen counter for 45-60 minutes. The butter should press easily with light pressure from your finger or the back of a spoon
- Cream the butter using a wooden spoon or a hand mixer. If you use a spoon, you will need to mix vigorously and continuously for about 3 minutes
- In a separate bowl, crumble the brown sugar to remove any clumps. Add granulated sugar, and stir to combine. Pour sugar mixture into the creamed butter, and mix well to fully combine
- Add egg yolk to a small bowl, and break the yolk but do not whisk. Add vanilla, and gently stir to combine. Pour egg and vanilla into butter and sugar mixture, and mix well to fully combine.
- In a medium bowl, add flour, salt, and baking soda, and mix with a fork to combine. Add mixture into the butter mixture in batches. Stir each batch fully to combine before adding the next batch. Use a spatula to scrape the sides of the bowl to make sure everything gets incorporated
- Cover the dough with plastic wrap, and put into the fridge to rest for one hour. Remove dough from the fridge and rest at room temperature while grill heats.
- Preheat grill to 350°. IF MAKING THIS IN THE OVEN, PREHEAT OVEN TO 350°
- Add chocolate chips and chocolate chunks, and stir to combine.
- Spray a cast-iron skillet lightly with cooking spray. Add dough, and press to evenly cover the bottom of the skillet. This is the perfect time to add a few more chocolate chips on top and lightly press them into the dough!
- Put the skillet in preheated grill, close cover, and LEAVE IT ALONE! Every time you open the grill cover, the temperature drops quickly
- Check cookie at 20 minutes. If needed, cook for an additional 2 minutes and remove from heat
- Garnish with chocolate syrup and/or ice cream, or enjoy as is
FOLLOW THE PROCESS! This recipe takes patience, and if you skip steps or combine steps to save time, the result won't be good.
Take the egg out of the fridge about 5 minutes before you need it
Don’t whisk the egg, because that adds too much air to the batter.
Melted butter was a failure for me. The dough was too thin so it spread. And with a cake batter consistency, the cookie rises and has a “cakier” texture
Let the dough rest in the fridge! If not, the dough won’t up properly.
Don’t overwork the dough, or the cookies will be hard.
Don’t open the grill while cooking! The temperature drops every time you open it, and the cookie won’t cook properly.The cookie will be scorching hot, so allow the cookie to cool for about 5 minutes before serving.
If you don't eat the whole cookie at once, remove it from the skillet as quickly as possible so the cookie doesn't get hard.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 473 Total Fat: 24g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 140mg Sodium: 300mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 2g Sugar: 43g Sugar Alcohols: 0g Protein: 7g