Chili's Copycat Chocolate Chip Skillet Cookie

5 from 3 votes

Chili's Copycat Chocolate Chip Skillet Cookie

This Chillis 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 dessert!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: chillis skillet cookie, chocolate chip skillet cookie, skillet cookie

Servings: Servings

Calories: 820kcal

Author: Sunena Anand

Equipment

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.

Nutrition