Chocolate Chip Cookie in a Skillet! This super easy and decadent cookie recipe is a showstopper. Perfect for a party. 
Sweet mother of chocolate, what was I thinking? I’m writing this post while nursing a major sugar hangover, but it was worth every delicious bite of that giant chocolate chip cookie. As one who doesn’t eat a lot of sweets, it was so unlike me to have more than a bite or two of that skillet cookie. However, when something tastes as decadent and naughty as this did, and it was a Saturday, well, let’s just say, I let loose.  And then, I drank a boat load of water and ran a few miles so my body wouldn’t go into shock. A few more glasses of water and a big bowl of this, and I’ll be as good as new.
So, let’s dish on this chocolate chip skillet cookie. What motivated me to make a proverbial cookie cake, smother it with vanilla cashew ice cream, and then drizzle with more chocolate? I needed a break from creating savory BBQ recipes for the cookbook. Next to making Southern BBQ and grilling veggies, baking is my jam. Maybe because baking is something that I do for others. When I create a good BBQ recipe, it’s for me as much as it is for my family and friends, but cakes, cookies, and pies, those are solely created for the people whom I love the most, including my readers.
We all need to treat ourselves once in a while, and making a huge chocolate chip cookie in a skillet is the perfect way to enjoy a little sweetness. This would be a great celebration dessert for a crowd. Make a skillet cookie instead of a birthday cake, or bring it to your kid’s sporting event for an after-game snack, or, make it just because. I mean, is there ever a bad day for a chocolate chip cookie?
Writing our first cookbook has really inspired me to think outside of the box when it comes to creating recipes. I’ve used ingredients that I’ve never used before, and made things that I’d never thought of making, so when I had the urge to bake up a batch of chocolate chip cookies, I decided to change things up a bit and go big. My son’s girlfriend was another inspiration for this recipe. She’s a master at making delectable skillet desserts, and she shares them via snapchat with me all of the time. It was time that I upped my cookie baking game, so I pulled out my favorite cast iron skillet
How to Make a Cookie in a Skillet
It’s easier than making individual cookies because all you have to do is spread the entire mixture in the pan and bake, everything else is the same.
You mix the dry ingredients, blend the wet, combine the two, fold in the chips, and bake.
Easy as pie. Or shall I say, cookie.
For best results, eat when warm and gooey and top with a scoop of vanilla cashew ice cream.
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Yields One 10 inch cookie
A big, delicious, egg-free, chocolate chip cookie. Perfect for your next party.
15 minPrep Time
18 minCook Time
33 minTotal Time
Save RecipeIngredients
- 1 ¾ cups (222 g) all-purpose flour
- ¾ tsp baking soda
- ¼ tsp ground sea salt
- 8 tbsp (116 g) vegan butter (we use Earth Balance brand)
- ¼ cup (49 g) sugar
- ½ cup (80 g) light brown sugar
- 1 tbsp (7 g) ground flax seed, plus 3 tbsp (45 ml) water
- 1 tbsp (15 ml) pure vanilla extract
- 3 tbsp (45 ml) pure maple syrup
- 10 oz (283 g) vegan semi-sweet chocolate chunks (we use Enjoy Life brand)
Instructions
- Preheat oven to 350° (177 °c) and lightly grease a 10 inch (25 cm) iron skillet.
- Whisk the flax seed and water together and let sit.
- In a medium bowl, whisk the flour, baking soda, and sea salt together until well blended.
- In a large mixing bowl, beat the butter and sugars together until combined, add the vanilla, maple syrup, and flax egg and mix until light and fluffy. Slowly add the flour into the mixture and mix until just blended. Fold in the chocolate chunks and spread evenly in the pan.
- Bake on the middle rack for 15 to 18 minutes, or until golden brown and firm in the middle. Serve with a scoop of cashew vanilla ice cream.
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