How to Make Dessert for a Crowd with our Chocolate Chip Skillet Cookie Recipe



Ashley teaches Bridget how to make the ultimate Chocolate Chip Skillet Cookie.

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46 Comments

  1. Okay, my husband said this can't be called a cookie. It is beyond a cookie. He was like OMG!!! this is amazing. And he DID eat it with a fork. Y'all, you have to make this thing, it's awesome!!!! I'm never making individual cookies again.

  2. This recipe is awesome. I like to add some chopped pecans and caramel bits, and use a 60/40 blend of Ghirardelli 60% chocolate chips/milk chocolate chips (I think this gets a similar bitter-sweet ratio to nestle's semi-sweet, but the taste is better).

    If you do a partial recipe for a different size skillet, make sure to only put in about 1/2 in of batter. My first try was way too thick- it mushroomed over the edges and never cooked in the middle.

    You can tone back the toffee flavor by just slightly browning the butter. My wife liked it a lot better like that. She also said to me "Isn't this just a blonde brownie with nuts and chocolate chips?". I've never had a blonde brownie, but after looking up some recipes for it, she's kind of right. But for me, the skillet cookie came first….so it will always be a skillet cookie.

  3. My mom always substituted half the white flour with whole wheat flour and added a tablespoon of wheat germ. She did this to make the cookies more nutritious. I use it because I think it gives the cookies a nice, nutty flavor and tempers some of the sugar hit so you can eat more at once.

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