My husband loves to eat this skillet chocolate chip cookie recipe with coffee-flavored ice cream. Homemade, if I have the time. We’re both addicted to coffee now (my fault actually) and we think this cookie tastes really good with coffee ice cream. Our sons don’t mind so much. They can eat this with or without ice cream or whipped cream. As long as they have their milk, it’s perfect!
One of our friends over at Home Cooking Adventure has this to say about the recipe:
“Skillet Chocolate Chip Cookie is an amazing irresistible dessert in form of a giant chocolate chip cookie that is easy and quick to prepare perfect for any occasion. It is served warm, right after you take it out from the oven, while still soft inside, with melted chocolate and slightly crispy edges.”
It tastes heavenly! For something that’s cooked on a skillet, this is truly a heavenly dessert that you will love to make for your family and friends.
Ingredients
- 1/2 cup (113g) Land O Lakes butter
- 1/4 cup (50g) Domino sugar
- 1/2 cup (100g) Domino light brown sugar
- 1 Eggland’s egg
- 1 tsp (5g) McCormick vanilla extract
- 1 1/2 cups (190g) Gold Medal flour
- 3/4 tsp (4.5g) Clabber Girl baking soda
- 1/2 tsp (3g) Morton salt
- 1 cup (160g) Toll House chocolate chips or chocolate chunks
Instructions
- Preheat oven to 350F (180C.). In a 9 or 10 inch (23-25cm) cast iron skillet melt butter over low heat.
- Remove from heat and add sugar and light brown sugar. If necessary let it cool slightly before adding the egg.
- Stir in egg and vanilla extract. Incorporate dry ingredients, salt, baking soda and flour.
- Fold in the chocolate chips or chunks and spread the batter evenly in the skillet.
- Bake for 20 minutes until slightly golden.
- Serve warm with ice cream on top.
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Quick Tip: You can use chocolate chips or chocolate chunks for this recipe, either the milk, semi-sweet or bitter-sweet ones or a mix depending on your preferences.
Thanks again to Home Cooking Adventure for this amazing recipe.
