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5 from 1 vote

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 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 820kcal
Author: Sunena Anand


  • 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


  • 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.


  • 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.


Calories: 820kcal | Carbohydrates: 103g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 171mg | Potassium: 371mg | Fiber: 5g | Sugar: 63g | Vitamin A: 791IU | Calcium: 76mg | Iron: 5mg