The Best Ever Chocolate Chip Skillet Cookie
When you see ‘BEST EVER’…do you trust that person or establishment who said it? It’s kind of like the scene in Elf when he runs into the shitty cafe and screams ‘CONGRATULATIONS’ because they had a sign that said the world’s best cup of coffee. We all know that cup of coffee was shit. But to someone, maybe just someone, it might be the best cup of coffee of all time. To me, this is the best chocolate chip skillet cookie EVER. Have I had anyone else’s skillet cookie? No. And I don’t want it. This was exactly what I had dreamed it up to be in my head and I will stick by my statement of BEST EVER.
The difference between this skillet cookie and a pizookie (pizza cookie) is that it doesn’t have to be baked. No need, my friend. It can all be made in a skillet and cooked on the stovetop! It’s so stupid easy. It’s honestly easier than actually cookies. No stand or hand mixer, no cookie scoop, no rounding out the cookies. No. That’s a waste of your limited time. This giant cookie is made in 30 minutes total and it could not be tastier. And you can make it your own! Add some colored candies or peppermint bark for the holidays, place a ton of topping options on the table and let your kids decide what they want to top it with, or simply top it with some ice cream. Because duh.
When I was in college, I was dating a guy that bought me an entire pizookie from the store. Remember those? Those giant ones that you would buy for a big celebration, like a birthday party with 20+ people. Well, he bought me my own. Like when Patrick bought David one for their 4 month anniversary. The only thing is…we weren’t dating. We were LUVAS. Maybe I need another LUVA because then I would have pizookies on a more regular basis. I think that may have been my last one because I ate the entire thing then couldn’t stand to look at sugar for like, an entire day. Big moment for me. I really wish I would have had my oxy-powder back then. It would have really come in handy in my pizookie LUVA days. Anyways, I appreciate you taking the time read about my college escapades and now I hope that you visual that as you consume this skillet cookie. You’re welcome.
The Best Ever Chocolate Chip Skillet Cookie
- Author: juli
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 slices 1x
- 1 stick (8 tablespoons) salted grassfed butter
- 3/4 cup brown sugar
- 1 1/2 cups gluten free baking flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup chocolate chips
- 1/3 chocolate bar, roughly chopped
- flake salt, for topping
- Place an 8 inch nonstick skillet over low heat. Add butter and melt completely. Add the brown sugar and mix to combine, until the sugar completely melts.
- In a bowl, mix together the baking flour, baking soda and powder, and salt. Add to the pan and mix with the sugar and butter mixture until combined.
- In that same bowl, whisk together egg, vanilla and almond extracts. Make sure the heat is on LOW or you’ll have scrambled eggs. Pour directly into the pan and mix until mixture looks like cookie dough. Spread out flat with a spatula.
- Sprinkle chocolate chips and chunks on top and press lightly into the cookie dough.
- Cook on low for 20 minutes.
- Sprinkle with flake salt and let rest for 10 minutes before slicing and then serve up. Performs best with ice cream on top. Obviously.
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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16 thoughts on “The Best Ever Chocolate Chip Skillet Cookie”
Stove-top cookware on their last legs and I fear it will stick- could I actually bake this in the oven using a pie dish instead? If so, temp and time? Looks soooooooooo good, omg…
I haven’t baked this cookie so i can’t say for sure!!
Yummm can’t wait to try! If I can’t eat butter, what can I swap that with + the measurement? Thanks 💕
you could use coconut oil instead!
Skillet cookie for the win! I will point out that your pan cannot be too hot when adding the egg mixture in the last step or you will have scrambled eggs! 🤦♀️But this turned out AMAZING (on the 2nd attempt)…😬
So freaking delicious!! I am already making it for the second time this weekend. As a fun little twist, I made it with chocolate and marshmallows… sooo gooooddd!
Juli, could I sub oat flour for the GF flour?! Thank you! This looks amazing!
not sure, i haven’t tried it that way!
Must not have had the pan the right temperature.. burnt the bottom! Will try again next week… looks delicious!
oh no, so sorry to hear that! low and slow is the game for this cookie
Amazing! I used a bigger pan (because that’s what I had), and cooked it for 15 minutes instead. Turned out great! The almond extract is next level.
Burnt the bottom of mine…may try a little bigger pan and maybe a cast iron pan
Wasn’t a fan of almond, so I’ll leave out next time. Ready to give it a go again!
This is not that great- it’s the choice of flour that killed it. The best paleo cookies and cakes have a mix of flours rather than a one and done flour that allow for a chew and crunch texture. Love Bobs Red Mill but better to make your own blend, and tapioca or arrowroot starch are musts for the proper texture for gluten-free and paleo baked goods. Please re-post! Did love the bite the almond extract added…and would love to see it in more baked goods & cookies.
You know, I love that this calls for salted butter rather than unsalted. I honestly remember old school cookies and baked goods from growing up baked with margarine🤮that had lots of salt in them, and there was salt in the recipes in addition to the margarine, and the flavors seemed to POP more, i.e. vanilla, almond, various extracts. Is this deliberate just for this recipe? Or do you think I could go crazy and use salted butter again in my cookie baking adventures? Just curious, as I haven’t seen salted butter listed as an ingredient in any baked good since Betty was worshipped…and after DEVOURING this after effing it up twice (still devoured it both those times anyway) fell in love with salted butter in baked goods! P.S. Please, biscotti recipes and more cookies! Maybe a pound cake too…?
Great taste- love the almond extract & will be adding it to many chocolate chip recipes- but terrible texture. Love Bobs but not for a cookie cake- too dry, grainy, and puffy. Like the above commenter said, you need different paleo/grain-free flours and starches to get the chew and crunch factor precise. Please do this again (and bake it instead!) as a re-post because indeed the flavor is perfect! Dreaming of a funfetti one too!!
Ok, look, this is too delicious and amazing to say you just can’t because you have no idea how to do the ‘low and slow’ stovetop technique- I NAILED this and devoured it baking it, so here ya go-
350’ F pre-heat
Essential that you DO NOT mix the wet ingredients more than a gentle swirl or three with a spoon before adding dry ingredients slowly. You WILL NOT need the full amount of flour if baking this instead- only add in gradually until your batter looks like a glossy, jelly-like glob rather than a dough, then press the chocolate into the top once in your round baking dish. Do NOT over-mix any part of putting this together! Bake ONLY 10 minutes, 12 max- DO NOT even let the edges set fully because they will be fluffy and dry rather than chewy once fully cooled. Remove from oven and let set as directed by my favorite blogger in the world, Juli😘
Tastes even better the next day and I ADORE the almond extract which makes this beautiful, addictive thing POP!!
DO enjoy and…you’re welcome🥰🥰