Chocolate Chip Skillet Cookie

Chocolate Chip Skillet Cookie

I made this way way back in the summer when I was in Canada and obsessed with making cookies, but I’ve waited until now to post this one as I think it’s perfect for bonfire night. You know that time when you’re waiting to head out into the cold night, but decide to have one last hot chocolate before bracing the frost? This is what that’s for. (I know today’s Halloween but I’m looking ahead so bare with). Anyway, way back when I was rummaging through the pans of the house we were staying in I found this gorgeous skillet pan right at the back, and I knew right away that I was gonna make one of these giant cookies. Iron skillet pans like this are so useful as they’re perfect for getting the ultimate cook on a fillet steak, making tart tatins, and of course making giant cookies like this! Admittedly I don’t have one myself (yet), but If you haven’t got an iron skillet pan like this I’d really recommend getting one.

The best way to serve these is with a big dollop of ice cream in the middle and then just let everyone dive in. Make it into a big sharing, sociable dessert type thing. Alternatively if you don’t like to share you can make one and eat it all yourself – I won’t judge. Another great thing with cookies like this is that you can customise to your hearts content! Try adding fruit, nuts, spices and other kinds of chocolate to make it super tasty!


Serves 8

Time: 10 minutes prep, 20 minutes cooking time


• 150g Unsalted Butter
• 75g Light brown sugar
• 125g Granulated sugar
• 1 Large egg
• 1 tsp Vanilla extract
• 150g Plain flour
• ½ tsp Bicarbonate of soda
• 1/2 tsp Salt
• 75g Milk chocolate, chopped into chunks
• 75g Dark chocolate, chopped into chunks


  1. Pre-heat the oven to 180C.
  2. Mix the butter and sugars together in a bowl with a wooden spoon until pale and fluffy. Add the egg and the vanilla and mix to combine. Then add the flour, bicarb, salt and chopped chocolate and mix together to form a smooth dough.
  3. Take a 10 inch skillet pan and press the dough into it. Don’t worry if the dough doesn’t quite fill the whole skillet as it’ll spread and rise as it bakes.
  4. Bake the whole thing in the oven for 15-20 minutes, until puffed up and golden brown. Leave to cool for 5 minutes so that it solidifies slightly, before serving it with lots of vanilla icecream!

Thanks for reading!

Emma x


Leave a Reply

Your email address will not be published. Required fields are marked *