What’s better than a batch of chocolate chip cookies? How about a chocolate chip cookie made with one of our favourite kitchen essentials: a skillet! We’ve used a skillet to make one large, melty, delicious cookie. Slice it up and serve it like a chocolate chip cookie pie! It’s sure to satisfy everyone’s sweet tooth.
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Yield: 1 10 in (25 cm) cookie
- 180 g / 1 1/2 cups bread flour
- 75 g / 2/3 cup cake flour
- 5 g / 1 tsp baking soda
- 2 g / 1/4 tsp baking powder
- 3 g / 1/2 tsp salt
- 170 g + 5 g/ 3/4 cup + 1 tsp Mirage margarine, divided
- 163 g / 3/4 cup dark brown sugar, packed
- 67 g / 1/3 cup granulated sugar
- 2 large eggs
- 15 ml / 1 tbsp pure vanilla extract
- 255 g / 1 1/2 cups semi-sweet or dark chocolate chips, roughly chopped
- Preheat oven to 350℉ (175℃).
- Lightly grease a 10 inch (25 centimetre) skillet with a teaspoon (5 grams) of Mirage margarine and line with a round of parchment. Approximately a 12 inch (30 centimetre) round.
- In a medium bowl, thoroughly whisk together the flours, baking soda, baking powder, and salt.
- In a bowl of a stand-mixer using the paddle attachment (medium speed), or a large bowl using an electric mixer (medium-high speed), cream together the Mirage margarine and sugars until well combined; about 2 minutes.
- Add eggs, one at a time, mixing well before adding another. Add in the vanilla extract.
- On low speed, add the dry ingredients in thirds. When adding the last third of the dry ingredients, add the roughly chopped chocolate chips. If it becomes too difficult to mix, switch to a wooden spoon or a rubber spatula to fold in the remaining ingredients.
- Transfer the cookie dough into the prepared skillet and spread the dough evenly with a spatula.
- Place skillet into the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown in colour and the middle is just set. Take out of the oven and allow to cool for about 5 minutes before cutting. Slice skillet cookie into wedges. Serve as is, or with a scoop of your favourite ice cream.
- If time permits, make the dough and place into the prepared skillet. Cover with plastic wrap and allow to rest in the fridge overnight, the flavours will become more pronounced.
- For more texture, substitute 1/2 cup (150 grams) of peanuts (or desired nuts) for 1/2 cup (85 grams) of chopped chocolate.
- If the skillet used is well seasoned, you may omit the parchment and just grease the skillet with Mirage margarine.