A delicious fudgy Chocolate Chip Cookie all cooked in a skillet pan. So tasty!
I love serving this Chocolate Chip Skillet Cookie warm, at the end of a family meal with ice cream, and the leftovers are so delicious cooled the next day. You can always swap out the milk chocolate for white chocolate chips and freeze dried raspberries are also incredible.
You can always swap out the milk chocolate for white chocolate chips and freeze dried raspberries are also incredible.
Ingredients
- 2 ½ cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 egg yolks
- 230 grams butter, melted
- 3 teaspoons vanilla extract
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup chocolate buttons, I like milk chocolate but white or dark work well too
- Cooking spray or butter to grease the dish
I hope you love this as much as we do, be sure to check out my Chocolate Cobb Loaf too.
Onto my recipe for Chocolate Chip Skillet Cookie
Chocolate Chip Skillet Cookie
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 -8 people
Ingredients
- 2 ½ cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 egg yolks
- 230 grams butter melted
- 3 teaspoons vanilla extract
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup chocolate buttons I like milk chocolate but white or dark work well too
- Cooking spray or butter to grease the dish
Instructions
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Preheat the oven to 180 degrees fan bake
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In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.
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Whisk the eggs together.
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In a medium sized bowl add the melted butter, vanilla brown sugar and white sugar, mix well to combine. Once mixed, add the eggs, mix in fast so the eggs don’t cook with the heat of the butter.
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Make a well in the dry ingredients and add the wet ingredients.
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Mix with a wooden spoon until just combined.
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Add most of the chocolate buttons, reserving a few to place on top.
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Take your Biroix pan and spray with cooking spray.
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Transfer your mix into the pan and smooth out gently.
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Add the reserved chocolate buttons and poke into the cookie.
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Cook for 20-30 minutes (with no lid) until nearly set in the middle.
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Serve warm, with ice cream, or cut into pieces and eat when cooled.
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Happy cooking.
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