Chocolate Chip Cookie Skillet
Chocolate Chip Cookie Skillet
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 1 medium cookie skillet
Measurements:
(Recipe in grams below!)
1 cup butter (3/4 cup browned butter)
3/4 cup of packed brown sugar (light or dark)
1/2 cup white granulated sugar
1 large egg
2 tsp of vanilla extract
1 tbsp molasses (optional)
2 1/4 cups of All-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp of salt (optional if you used salted butter)
1 cup chocolate chunks/chips
3/4 cup toffee chunks (optional)
Toppings (optional)
1/4 cup chocolate chunks
2-3 scoops vanilla ice-cream
2 tbsp caramel sauce
2 tbsp chocolate syrup
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements in Grams
215 grams salted/unsalted butter (may be around 170 grams after browning)
190 grams brown sugar
100 grams white/granulated sugar
1 large egg (60 grams)
4 grams vanilla extract
25 grams molasses
310 grams All-purpose flour
6 grams baking soda
2 grams baking powder
120 grams toffee chunks
170 grams chocolate chunks/chips
Topping
40 grams chocolate chips/chunks
180-270 grams vanilla ice cream
35-40 grams chocolate syrup
35-40 grams caramel syrup
Step 1
Preheat oven to convection 375 degrees Fahrenheit.
To start cookie dough, beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar to your butter. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla extract and molasses (optional).
Step 4
Add flour, baking soda, baking powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Mix in chocolate chunks and toffee chunks until well incorporated.
Step 6
Coat your cast iron skillet pan (or preferred pan) with butter and then add your dough to pan. Spread dough evenly throughout the skillet. This recipe works best with a medium 8-inch skillet pan.
Add extra chocolate chips on top before adding to oven at 375 degrees Fahrenheit for 18-20 minutes.
Step 7
If you are serving this fresh, once it is out of the oven, add your preferred toppings (I like to use ice cream, chocolate syrup, and caramel syrup)!
Step 8
Highly recommend serving this fresh, but you can place this in a container (sealed well) at room temperature for up to 6 days or place in fridge (in container or in something airtight) for up to 10 days!