I consider myself the adult version of Cookie Monster!  Ever since I was a little girl I have loved chocolate chip cookies.  Especially when these babies are right out of the oven.  Now as I get older I like to think of more sophisticated ways of enjoying this childhood classic.  When I saw this Skillet Chocolate Chip Cookie recipe on a fellow foodie’s blog (Cookies & Cups)  I just knew I had to try it.

Let’s just say that this recipe not only takes 15 minutes to make… it only takes an additional 20 minutes to cook…. and then you know what that means…. I run around the house saying Coooooookies for Cookie Monster!!!!!! or a classic line “Get in my belly!” 😀

These are perfect for a quick dessert fix, I just had mine as I type this post.  The only downfall I am having is that I am definitely gonna have to run a lil extra harder and a lil extra longer tomorrow. BUT… It is soooooo worth it!


Skillet Chocolate Chip Cookie

(adapted from Cookies & Cups)


3/4 cup melted butter (I used salted)
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips


Preheat oven to 350 degrees Fahrenheit.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.  Fold in chocolate chips.

Spread evenly in a 10″ skillet, (you can use a cast iron skillet or just a regular not-stick skillet).

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.  Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.


See you next time!