One of my husband’s favorite desserts is a pizzookie from BJ’s restaurant. A warm cookie straight out of the oven that is topped with ice cream? Yes please! With that in mind I wanted to create a skillet cookie at home for him for Father’s Day.
The secret to those crispy edges and soft center in a skillet cookie is melting your butter before creating your recipe. I know it sounds crazy – because melted butter in a regular cookie will create pancake flat cookies. But melted butter in a skillet cookie is perfections.
Measure, Mix, Lick The Bowl
I wanted to show off my cute little Kitchenaid Mini Stand Mixer. My first impression of these was that it was unnecessary – I couldn’t imagine why anyone would need a smaller Stand Mixer. But let me tell you – I love this thing. I love that the footprint is smaller, and the 3.5qt bowl is large enough for a double bath of cookies! I really really recommend the mini.
For my skillets I used the individual skillets from Fiesta. They come in an array of colors, but I went with their matte black called foundry. I thought it was traditional and beautiful and a compliment to the golden cookie. Alternately – you can create a larger cookie in a large cast iron skillet with a longer bake time.
You want to serve these babies straight out of the oven, only cooling for a few minutes, with a scoop of ice cream and a drizzle of chocolate sauce. My husband prefers chocolate, while I prefer vanilla ice cream – both are delicious, so go with your favorite. I promise these will be a huge hit for Father’s Day.
Gooey, Delicious family favorite deep dish chocolate chip skillet cookie
- 1 cup butter melted
- 3/4 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 16 ounces of semi sweet chocolate chips
Preheat oven to 350 degrees.
In your kitchenaid stand mixer combine butter and sugars and cream together.
Add eggs and vanilla, mix to combine.
Add flour, salt, and baking soda. Mix until combined.
Stir in chocolate chips.
Divide into thirds and smooth each portion into an 8.5 inch skillet.
Bake for 18-20 minutes until center is set and edges are golden.
Top with ice cream and chocolate syrup.