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–or one, if you’re adventurous. Even better, you can make it on the grill!
This post was featured in the August 2018 issue of Stillwater Living Magazine
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I never learned to cook much more than eggs and spaghetti growing up. When I moved into an apartment after college I learned a few dishes from my mom, mainly so I wouldn’t gain a ton of weight from eating out all the time.
But while I didn’t cook, I did like to bake, and I loved to help my mom when she made cakes and bread. As a teenager I made chocolate chip cookies and Snickerdoodles all the time, but I literally cannot tell you the last time I made cookies. I rarely order dessert at restaurants, because I’m normally too full from my meal. And when I dine solo it’s rare to find anything that’s truly a single serving. However, when I’m with others and see a skillet cookie on the menu, it’s hard to resist. 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 decided to do a Skillet Chocolate Chip Cookie…on the grill!
Yes, yes, and yes! Just like the restaurant version, this Skillet Chocolate Chip Cookie is warm, chewy, and full of melty chocolate. I used a 6.5″ mini cast iron skillet, but it also works as individual portions in the super mini 3.5″ skillet.
You know that saying “it’s like riding a bike…you never forget”? Yeah, well, that was NOT the case for me. I had the ingredients together for the basic chocolate chip recipe, but made every error in the book. I literally made the Skillet Chocolate Chip Cookie six times in three days before I got it right.
OH, THE MISTAKES I MADE!
Melted butter results in cookies that spread more, which I thought was fine because of the skillet. Well, the batter is more like cake than cookie dough, so the cookie rises and has a “cakier” texture
For a small-batch recipe, less is more with eggs. A whole egg is too much. Don’t whisk the eggs, because that adds too much air to the batter. And if you use melted butter, warm butter mixed with raw eggs equals scrambled egg.
FOLLOW THE PROCCESS!
I had this idea in my head that I jut needed to dump all the ingredients in a bowl, stir, and put it in the skillet. When I used melted butter, the batter was an ugly mess. When I broke the process into steps but didn’t cream the butter properly, it was a less ugly mess
I didn’t realize that the dough needs to rest in the fridge before baking. And I definitely overworked the dough the first few times, because it never looked like I knew it was supposed to. So I had lots of Chocolate Chip Skillet Cookies that didn’t look good or taste right.
COOKING TEMPERATURE & TIME
I checked on the Chocolate Chip Skillet Cookie every 10 minutes while on the grill. Well, every time you open the grill, the temperature drops. So if you remove the cookie at 20 minutes, it’s not cooked through in the middle. If you cook it 30 minutes, the bottom burns.
Now that we’ve covered everything I did wrong, let’s continue!
KEYS TO THE PERFECT SKILLET CHOCOLATE CHIP COOKIE
Important reminder: make the dough in steps so each ingredient incorporates properly.
- 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
- Take the egg out of the fridge about 5 minutes before you need it. For this small batch, you only need the yolk
- Cream the butter well. I use a Wooden Spoon, but you could use 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!
- The key for the next steps is to combine each ingredient fully before moving to the next step
- Mix the sugars together in a separate bowl before adding to the butter. Crumble the Brown Sugar to remove clumps, and then combine with the Granulated Sugar. Mix the sugar into to the butter in batches
- Mix in the egg and Vanilla Extract.
- Combine the salt, Baking Soda and All-Purpose Flour in a separate bowl. Mix in the flour mixture in batches
- Cover the mixture with Plastic Wrap, and let rest in the fridge for one hour. Remove from the fridge and let rest for 10 minutes
- Add chocolate chips/chunks to the dough, and fold together. You want to get the chips as evenly distributed as possible
THE FINAL STEPS FOR THE PERFECT SKILLET CHOCOLATE CHIP COOKIE…ON THE GRILL
Heat your grill to 350 degrees. Spray a Mini 6.5″ Cast Iron Skillet with Cooking Spray. Add the dough, 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 quickly. Check the Skillet Chocolate Chip Cookie at 20 minutes. If needed, grill for another 2 minutes, and then remove from grill.
WANT TO MAKE THIS 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 degree oven, rather than on the grill. It’s that simple.
Trust me, you’ll want to dive right into the Skillet Chocolate Chip Cookie. But resist…at least for a few minutes! The Skillet Chocolate Chip Cookie will be scorching hot, and you don’t want to burn your mouth. The Skillet Chocolate Chip Cookie is fantastic on its own, drizzled with Chocolate Syrup, or topped with a scoop of vanilla ice cream.
If you don’t eat the whole Skillet Chocolate Chip Cookie at once, remove it from the skillet after about 10 minutes. If you leave it too long, the Skillet Chocolate Chip Cookie will get hard. But really, who doesn’t eat the whole cookie at once?!
Measurements for small batch from Crazy for Crust
SHOP THIS RECIPE
- chocolate syrup
- vanilla ice cream
- Take butter out of fridge and let soften in a room-temperature bowl on kitchen counter for 45-60 minutes. The butter should be soft and give to the touch, but not so soft that it's creamy
- Using a wooden spoon, mix vigorously and continuously for 3 minutes to cream the butter properly
- In a small bowl, crumble the brown sugar to remove any clumps. Add granulated sugar, and stir to combine. Pour sugar mixture into creamed butter, and mix well to fully combine
- Add egg yolk to bowl, and break yolk. 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 spatula to scrape the sides of the bowl to make sure everything gets incorporated
- Cover dough with plastic wrap, and put into fridge to rest for one hour.
- Preheat grill to 350 degrees. IF MAKING THIS IN THE OVEN, PREHEAT OVEN TO 350 DEGREES
- Remove dough from fridge, and allow to rest at room temperature for 10 minutes. Add chocolate chips and chocolate chunks, and stir to combine
- Spray cast iron skillet with cooking spray, so the cookie doesn't stick. 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 dough!
- Put 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
- IMPORTANT: The cookie will be scorching hot, so make sure to allow cookie to rest for about 5 minutes before eating
- NOTE: If you don't eat the whole cookie at once, remove from skillet as quickly as possible so the cookie doesn't get hard
- Garnish with chocolate syrup and/or ice cream, or enjoy as is