This Chili's copycat chocolate chip skillet cookie is a homemade version of this restaurant favourite. Increase the wow factor of classic chocolate chip cookies with a giant skillet version, instead! Soft, chewy, and ooey-gooey, with the contrast of cool vanilla ice cream - this cookie is the perfect summer dessert! If you're looking for more delicious summer cookie recipes, this complete guide to summer cookies has got you covered! My personal favorite is my Cosmic Brownie cookies!
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Why This Recipe Works
Versatile cookie recipe! This cookie recipe is extremely versatile - make individual or skillet cookies, just like my favorite chai snickerdoodle cookie skillet - and they will be delicious either way!
An easy entertainer! Desserts when entertaining can be daunting at times. A skillet cookie is a showstopper, and is always a hit with guests! If you are looking for other easy entertainer desserts, peach cobbler pound cake and individual apple crumbles are always a good idea, too! Make it a Chili's copycat meal with homemade grilled onion and cheddar sliders, or southwest chicken soup!
Customizable! Once you have the base recipe down, the add-ins are endless! Use this Panera kitchen sink cookie recipe as a skillet cookie version too!
Ingredients
- All purpose flour
- Brown sugar: I like to use dark brown sugar for this cookie recipe, as it has more of a molasses flavour.
- Granulated sugar
- Unsalted butter: I recommend using unsalted butter for this cookie dough, as it is better to control the amount of salt you put in, on your own.
- Corn starch: Corn starch is the key ingredient in my cookie batter that helps with that chewy texture.
- Semi-sweet chocolate chips: I like to use semi-sweet chocolate chips for their balance of sweetness. If you prefer milk chocolate or dark chocolate, you are more than welcome to use them!
- Vanilla extract
- Eggs
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Soften the butter - I recommend taking your butter out of the fridge a couple of hours before you plan to make this cookie. This will ensure the butter is soft enough to cream with the sugar.
Preheat the oven - Preheat the oven to 375°F.
Add the softened butter, brown sugar, and granulated sugar to the bowl of a stand mixer, or a mixing bowl if you are using a hand mixer/spoon. Cream the butter and sugars together using the paddle attachment on a stand mixer, until the mixture is pale brown in colour, and is fluffy in consistency.
Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture.
In a separate mixing bowl, whisk together the dry ingredients so everything is well combined.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. It may be helpful to do this with a large spoon to prevent flour from flying out of the mixer. Once the dough has formed, mix in the chocolate chips.
Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
Transfer the cooled dough to a greased cast iron skillet. Press the dough in so that it is an even layer.
Bake the cookie for 15-20 minutes. It will still appear soft, but will firm up as it cools down. Top with vanilla ice cream, and optionally chocolate fudge and caramel sauce.
Expert Tip
If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
Substitutions
- Semi-sweet chocolate chips: You can use any chocolate that you prefer, including chocolate chunks cut off of a chocolate bar.
- Unsalted butter: If you only have salted butter, that is fine. Do not add any additional salt to the cookie dough.
Variations
- Nutty: You can add chopped walnuts or pecans to this skillet cookie, for a nutty version.
- Toffee: Add toffee bits to the batter for a chocolate / toffee combo!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Stand mixer
- Mixing bowl
- Cast iron skillet
Make Ahead & Storage
Make Ahead Instructions
You can make this cookie dough ahead of time, and either store in the fridge or freezer. I recommend keeping the dough in the fridge for 2-4 days. You can alternatively freeze the dough for up to 2 months.
Press into the pan when you are ready to bake, and enjoy!
Storing Leftovers
Remove any ice cream from the top of the cookie before storing leftovers. I recommend removing the cookie from the skillet prior to storing. Cut into wedges or pieces, and store in an airtight ziploc bag or container.
Reheat in the oven, or in the microwave!
Recipe FAQs
The difference between dark and light brown sugar is the molasses content in the sugar. Light brown sugar has a lower molasses content, whereas dark brown sugar has a higher molasses content. The two can be used in place of each other, however, dark molasses does have a higher moisture content because of the extra molasses.
The main reason to refrigerate cookie dough is to allow the butter to firm up. The cookie will bake better, and retain its chewy texture.
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Chili's Copycat Chocolate Chip Skillet Cookie
Ingredients
- 1 cup Unsalted butter softened
- 1 ¼ cup Brown sugar lightly packed
- ½ cup Granulated sugar
- 2 Large eggs
- 2 teaspoon Vanilla extract
- 2 ¾ cup All purpose flour
- 1 teaspoon Baking soda
- 2 teaspoon Corn starch
- 2 cups Semi-sweet chocolate chips
Instructions
- Preheat: Preheat the oven to 375°F.
- Cream butter & sugar: Add the softened butter, brown sugar, and granulated sugar to the bowl of stand mixer, or a mixing bowl if you are using hand mixer/spoon. Cream the butter and sugars together using the paddle attachment on a stand mixer, until the mixture is pale brown in colour, and is fluffy in consistency.1 cup Unsalted butter, 1 ¼ cup Brown sugar, ½ cup Granulated sugar
- Mix wet ingredients: Add the eggs and vanilla extract to the creamed butter and sugar, and combine together until the eggs have smoothly combined into the butter and sugar mixture.2 Large eggs, 2 teaspoon Vanilla extract
- Mix dry ingredients: In a separate mixing bowl, whisk together the dry ingredients so everything is well combined.2 ¾ cup All purpose flour, 1 teaspoon Baking soda, 2 teaspoon Corn starch
- Combine dough: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. It may be helpful to do this with a large spoon to prevent flour from flying out of the mixer. Once the dough has formed, mix in the chocolate chips.2 cups Semi-sweet chocolate chips
- Freeze: Put the cookie dough in the freezer for 15-20 minutes, to allow for the butter to firm up.
- Prep for baking: Transfer the cooled dough to a greased cast iron skillet. Press the dough in so that it is an even layer.
- Bake: Bake the cookie for 15-20 minutes. It will still appear soft, but will firm up as it cools down. Top with vanilla ice cream, and optionally chocolate fudge and caramel sauce.
Notes
- If you forgot to soften your butter, place the unwrapped butter in a bowl and microwave in 10 second increments, on 50% power.
- Remember to scrape the sides of your bowl! While mixing the batter, it is important that you scrape the sides of the bowl so everything is combined evenly.
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