Welcome to the wonderful world of this gooey Skillet Chocolate Chip Cookie (Pizookie)! There’s something truly magical about baking a cookie in a skillet – the way it transforms into a warm, gooey delight with crispy edges is simply irresistible.
Now, I know what you’re thinking, “Why bother making a cookie in a skillet when I can just pop some dough in the oven?” Well, my friends, let me tell you, this is no ordinary cookie. It’s a warm, gooey, and indulgent treat that takes the humble chocolate chip cookie to a whole new level.
Trust me, once you try this Skillet Chocolate Chip Cookie (Pizookie), you’ll never go back to the regular-sized ones again. So, grab your aprons, preheat that skillet, and let’s dive in!
The Best Skillet Chocolate Chip Cookie
You know, there’s just something magical about a skillet chocolate chip cookie that warms my heart every time. Maybe it’s the nostalgic aroma that fills the kitchen as it bakes, or the way the edges turn perfectly crispy while the center remains delightfully gooey.
Whatever it is, this cookie hold a special place in my culinary repertoire. I’ve spent countless hours experimenting with different recipes, tweaking the ingredients, and honing the techniques to create the ultimate skillet chocolate chip cookie.
If you’ve ever had the famed Pizookie, this absolutely blows that cookie out of the water. Brown butter, chocolate chunks, flaky sea salt, and a layer of Nutella take this cookie to the next level. It’s best served still warm from the oven topped with a couple of scoops of ultra creamy vanilla ice cream.
Why You’ll Love this Recipe:
One bowl – You don’t even need a hand mixer to make this skillet chocolate chip cookie! All you need is a mixing bowl and a whisk/rubber spatula. This recipe is easy to make and makes for even easier clean-up!
Quick and easy – Our skillet chocolate chip cookie recipe is incredibly easy to follow, making it accessible to both beginner and experienced bakers. With clear instructions and readily available ingredients, anyone can whip up this delicious cookie.
Family friendly – Baking a skillet chocolate chip cookie is a fantastic activity to involve the whole family. From measuring ingredients to stirring the dough, everyone can join in the fun. It’s a recipe that creates lasting memories and brings people together in the kitchen.
Elevated cookie recipe – This recipe takes the classic chocolate chip cookie to new heights of indulgence. Baking the cookie in a skillet gives it a unique texture, with crispy edges and a soft, gooey center. It’s a delightful twist on the traditional cookie and the Nutella center seals the deal!
How to Make a Skillet Chocolate Chip Cookie:
If you’re looking to add a touch of magic to your baking repertoire, I highly recommend giving a skillet chocolate chip cookie a try. The process may be simple, but the results are undeniably extraordinary. Whip up a batch, grab a spoon, and dive in!
Ingredients and Substitutions:
- Butter. Unsalted butter is the play here because we’re going to use flaky sea salt later on. Browning the butter give the cookie depth of flavor and takes it to the next level.
- Brown and white sugar – The combination of both sugars gives the cookie crisp edges with a chewy texture. You could swap in all brown sugar if necessary.
- Egg and egg yolk – The extra egg yolk gives this skillet chocolate chip cookie the perfect texture without being cakey.
- Vanilla extract – use high quality vanilla extract here.
- Flour – classic all-purpose flour is the play here!
- Baking soda – baking soda is best for cookies and keeps the cookie gooey and chewy without being cakey.
- Kosher salt and flaky sea salt – I mix a bit of kosher salt into the cookie dough and then top with flaky sea salt for a sweet and salty flavor explosion!
- Chocolate – I never opt for chocolate chips because they contain stabilizers that cause them not to melt well. Pro tip: buy some high quality chocolate bars and roughly chop them into chunks!
- Nutella – An optional ingredient, but SO good. Make sure to chill the nutella before sandwiching it in the cookie dough.
The Process:
- Brown the butter. Melt the butter in a 10-11″ cast iron skillet over medium low heat. Cook, swirling the butter occasionally, until golden brown with a nutty aroma. Pour the brown butter into a heat-safe mixing bowl and cool for 5-10 minutes.
- Mix in sugar and eggs. Whisk both sugars into the butter until very smooth, about 2 minutes of whisking. Whisk in the egg, egg yolk, and vanilla until smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
- Fold in the dry ingredients. Use a rubber spatula to fold the dry ingredients and chopped chocolate into the wet until mixed and no streaks of flour remain.
- Prep cookie for baking. Press half the cookie dough into the skillet you used to brown the butter. Add dots of chilled nutella over the top. Press the other half of the cookie dough into the skillet to cover the dots of nutella.
- Bake. Bake for 22-24 minutes, until slightly golden brown and puffed. Remove the skillet from the oven and top with flaky sea salt. Serve while still warm, topped with ice cream.
Trust me, once you experience the joy of a skillet cookie, you’ll find yourself reaching for that trusty skillet time and time again, creating moments of happiness and pure deliciousness for yourself and those around you.
How to Brown Butter:
Making brown butter is so easy and it’s the perfect way to level up your baking.
- Melt the butter. Start with a shallow saucepan and melt your butter over low heat.
- Bubbling. After the butter is melted, it’ll start to bubble a bit. You’ll notice the color will change and the butter will get much clearer.
- Foaming. Next, your butter will start to get foamy. I like to swirl the pan every minute or so while this is happening. The butter will start to brown and you’ll smell the change.
- Browning. Keep a close eye at this stage because it’s easy to burn! You want the butter to just be golden brown at this point.
Once the butter is golden brown, remove it from the heat immediately. Transfer it to a heat-proof bowl and let it cool to room temperature. From here, it’s ready to use in a variety of baked goods! Don’t leave the little browned bits behind, that’s where all the flavor is.
Tips for Making a Skillet Chocolate Chip Cookie:
When it comes to making a skillet chocolate chip cookie, a little knowledge and a few expert tips can go a long way in elevating your baking game. Whether you’re a seasoned pro or a baking novice, we’re here to share some invaluable tips that will take your skillet cookie from good to absolutely irresistible.
- Use room temperature ingredients. Room temperature eggs mix more easily and keep the cookie texture homogenous.
- Use the right sized skillet! Using the wrong skillet size can affect the overall texture and thickness of your skillet chocolate chip cookie. If the skillet is too large, the dough may spread too thin and result in a thin and crispy cookie. On the other hand, using a small skillet can lead to an undercooked center and overly thick edges. Be sure to select a skillet size that allows for a nice balance of crispy edges and a soft center. This recipe uses a 10-11″ skillet.
- Don’t overmix the dough. Overmixing the cookie dough can lead to a dense and tough texture. When incorporating the dry ingredients into the wet ingredients, mix until just combined.
- Don’t over-bake. One of the most common mistakes when making a skillet chocolate chip cookie is leaving it in the oven for too long. The cookie may look underdone when you take it out, but remember that it continues to cook as it cools. Overbaking can result in a dry and hard cookie, so be sure to monitor the baking time closely and remove it from the oven while it’s still slightly soft in the center.
Storage Instructions:
If you find that you have leftover skillet chocolate chip cookie, it’s so easy to store and freeze!
Storage: Store any leftover cookie portions in an airtight container at room temperature for 3 days, or in the fridge for up to 7 days.
Freezing: Wrap any leftover cookie tightly in plastic wrap and store in a freezer-safe Ziplock bag in the freezer for up to 3 months. Wrapping the cookie in plastic wrap before storing in a Ziplock bag helps prevent freezer burn. Defrost overnight in the fridge.
Reheating: Microwave the cookie portions in 30 second increments in the microwave until warm.
More Recipe Suggestions:
Brown Butter Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookies
Butter Pecan Chocolate Chip Cookies
Salted Caramel Chocolate Chip Oat Cookie Bars
Lastly, if you make this Skillet Chocolate Chip Cookie (Pizookie), be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Skillet Chocolate Chip Cookie (Pizookie)
Ingredients
- 3/4 cup 1 1/2 sticks, 12 oz unsalted butter
- 1 cup packed brown sugar
- 2/3 cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 oz chocolate chunks or dark/semi-sweet chocolate bars roughly chopped
- 1/2 cup Nutella chilled
- flaky sea salt for topping
Instructions
- Preheat an oven to 350 F.
Brown the butter:
- Melt the butter in a 10 to 11-inch cast iron skillet over medium low heat. Cook, swirling the butter occasionally, until golden brown with a nutty aroma. Pour the brown butter into a heat-safe mixing bowl and cool for 5-10 minutes.
- Cook, swirling the butter occasionally, until golden brown with a nutty aroma.
- Pour the brown butter into a heat-safe mixing bowl and cool for 5-10 minutes.
Mix in sugar and eggs:
- Whisk both sugars into the butter until very smooth, about 2 minutes of whisking.
- Whisk in the egg, egg yolk, and vanilla until smooth.
Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and kosher salt.
Fold in the dry ingredients:
- Use a rubber spatula to fold the dry ingredients and chopped chocolate into the wet until mixed and no streaks of flour remain.
Prep cookie for baking:
- Press half the cookie dough into the skillet you used to brown the butter. Add dots of chilled Nutella over the top. Press the other half of the cookie dough into the skillet to cover the dots of Nutella.
- Bake for 22-24 minutes, until slightly golden brown and puffed. Remove the skillet from the oven and top with flaky sea salt. Serve while still warm, topped with ice cream.
Notes:
- If using a smaller skillet, bake a little bit longer. I don’t recommend using a skillet larger than 11″ unless you increase the recipe ingredient quantities by 25%.
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