12 Days of Recipes: The Skillet Chocolate Chip Cookie

skillet cookie 1

I know, skillet cookies are so two years ago – like back from the days of cakes in jars – but can you hold that against them? It’s awesome that instead of the usual drop-and-bake you can press the dough into a skillet, bake it and cut wedges of cookie that a gaggle of little boys over to play are guaranteed to go gaga over. Or if you’re going for something fancier, top it (while it’s still warm, natch) with a scoop of ice cream (peppermint, in this case). And it’s one of those things to pull out of your back pocket when you have less than half an hour to pull something fancy-ish together, and it totally counts as a birthday cake.

And in a month, if you need something super stellar for Santa, this is it.

skillet cookie Collage

But wait! It gets better. I’ve further streamlined the process by blitzing the dough together in – get this! – the food processor. My friend Aimee tweeted about making cookies and not being organized, like months ago, and it somehow struck a chord with me. Turns out she’s right – dough in the food processor is totally boss. And here I would have made it in a plain old bowl, stirred it with a plain old spatula, then baked it on a plain old sheet.

You process the butter, sugar, eggs and vanilla until it’s pale and light, then add the flour, baking soda and salt, then the chocolate chips – and if they get knocked around and broken up from the blade, all the better. Nothing wrong with spreading the love a little further.

Food Processor Chocolate Chip Cookie 2

I ditched the honey in the original recipe in place of sugar because I wanted a more dense than cakey cookie – any liquid will produce a cakier texture – and if you like, a shake of oat bran adds a fibre boost and an oaty, slightly tweedy texture that I love.

Food Processor Chocolate Chip Cookie 1

Because the dough is so buttery, there isn’t much risk of overworking it – I must say I’ve been pushing the envelope with my food processor lately. Blitzing bananas, sugar, eggs and oil to a smooth puree, then pulsing in the dry ingredients for almost instant banana bread batter. And now this! It’s a great one-bowl technique for mixing up plain old cookie batter, or press the dough into a skillet and bake it. (If there’s some leftover, bake yourself a few cookies.)

skillet cookie 2

Even with all the fancy decorated cookies out there, I gravitate toward thick, chewy chocolate chip cookies every time. And if I can eat a warm wedge topped with ice cream, all the better.

skillet cookie 3

This is part of a series in which I play with small kitchen electronics and write about them, and each week London Drugs is giving away either a kitchen toy or a gift card to buy one – they really do have a great selection, and I love that you can pop in and avoid the mayhem of a mall but still buy something stellar, like a KitchenAid mixer or a super funky waffle iron. Or a food processor – totally a valid Christmas gift for anyone who likes to eat.

Skillet Chocolate Chip Cookie


November 20, 2013

  • Makes: Makes 1 large or 2 smaller skillet cookies, or 1 1/2 dozen regular cookies.


1/2 cup butter, at room temperature

1/2 cup packed brown sugar

1/4 cup sugar

1 large egg

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 - 1 1/2 cups chocolate chips

1/2 cup chopped pecans or walnuts (optional)


1Preheat the oven to 350F.

2In the bowl of a food processor fitted with the blade attachment, pulse the butter and brown sugar until well blended. Add the egg and vanilla and process for a good minute, until the mixture is pale and creamy. Scrape down the sides of the bowl if you need to.

3Add the flour, baking soda and salt and pulse until almost combined; add the chocolate chips (and pecans, if you're using them) and pulse just until the dough comes together.

4Press the dough into 1 large or 2 smaller cast iron skillets (or bake some of the dough in a skillet and drop the rest by the spoonful onto a parchment-lined sheet); bake for 15-20 minutes, or until pale golden and just set. (If you're baking cookies, bake them for 12-14 minutes, until pale golden around the edges and just set.)


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29 comments on “12 Days of Recipes: The Skillet Chocolate Chip Cookie

  1. Jules @ WolfItDown
    November 21, 2013 at 2:47 am

    Holy smoke!
    I don’t care what year this belongs to, it looks fantastic! It’s such a great way of serving cookies in an alternative way, and I can imagine how happy guests will be should this be put infront of them, mmmm 😀
    I hope this Thursday is treating you well 🙂 x

  2. Rose
    November 21, 2013 at 4:22 am

    Love it!! Where did you find peppermint ice cream? I’ve only had the pink candy filled type at Christmas.

  3. Lana
    November 21, 2013 at 8:49 am

    My daughter wants to bake cookies this evening without my supervision and this might be the easiest solution! Mmmm..

  4. Julie
    November 21, 2013 at 9:01 am

    Thanks guys! And I made the ice cream – although you can find it at Superstore at this time of year, I think?

  5. Julie
    November 21, 2013 at 9:01 am

    And yes Lana – it is easier for kids to handle this way!

  6. Carolyn
    November 21, 2013 at 9:19 am

    I have a chocolate chip slab cookie recipe from about 35 years ago and this is reminds me of that.

  7. Sue V
    November 21, 2013 at 9:23 am

    These cookies look so amazing! I have the same food processor that we received as a wedding gift more than 26 years ago and it was never a good machine. Sadly, I don’t think it would do these very well. I just replaced my old slow cooker. Food processor next!

  8. molly
    November 21, 2013 at 12:31 pm

    currently deleting all cookies (the digital kind) and traces i was ever here from my computer, lest my 13-year-old see this post…

  9. Lori
    November 21, 2013 at 3:39 pm

    I’m so embarrassed that I missed this when it was in style, although how could something this brilliant ever go out of style?
    I’m making this tonight!

  10. Amanda @ Once Upon a Recipe
    November 21, 2013 at 4:02 pm

    Skillet cookies are where it’s at! I love making one for a night with the girls – we top it with a few scoops of ice cream when it’s fresh out of the oven and eat it straight from the skillet. Pure bliss.

  11. Heather
    November 21, 2013 at 4:17 pm

    After burning through two food processors (including a KitchenAid, which is not the same quality as their stand mixers), I splurged on a Breville Sous Chef that is totally amazing – I will have to try this recipe out with it! I imagine you could also mix up this dough using a stand mixer, though; I’ve had mine for a few years, and I never mix cookie dough by hand any more.

    Also, for those in Calgary looking for mint ice cream, Village Ice Cream has Guide’s Mint (http://villageicecream.com/flavours/). I haven’t tried it because every time I go in with the intention of trying something new, I end up ordering the salted caramel again – sooo good.

  12. Laurel
    November 21, 2013 at 4:25 pm

    Absolutely brilliant! Will try these for sure!

  13. Meta4
    November 21, 2013 at 4:32 pm

    Thank you, Cooking Goddess Julie.

  14. Patricia
    November 21, 2013 at 4:45 pm

    Oooh that’s lovely – especially because you made the ice cream!

  15. BettyC
    November 21, 2013 at 5:05 pm

    Quick, easy and yummy….what’s not to like!!

  16. Aimee @ Simple Bites
    November 21, 2013 at 5:23 pm

    The skillet cookie is next up on my list now! Thanks for the shoutout, Julie! I’m serving up another food processor cookie soon…

  17. Lyn
    November 21, 2013 at 5:55 pm

    I was just trying to decide on an easy dessert for our grey cup party! This and brownies and problem solved.

  18. Angi J
    November 21, 2013 at 6:53 pm

    And here I have been making pastry with my food prcessor. Time to step it up a knotch and see what this beast can do!!! Thanks for the inspiration!


  19. Meaghan
    November 21, 2013 at 7:13 pm

    Last week I returned to work after maternity leave #3 and have been wanting to bake, but time is at a serious premium these days. That said, I can handle a one-pan cookie and my boys will love it! Thank you for this idea!

  20. Lisa
    November 21, 2013 at 7:53 pm

    This looks to die for! my mouth waters just looking at it! I can’t wait to try making this for my family they’ll love it


  21. Lisa @ Je suis alimentageuse
    November 21, 2013 at 8:24 pm

    Love the description of oats adding a tweedy texture. I can almost feel it in my mouth! And skillet cookies are the bomb. Whatever. I need to re-season my cast-iron skillet and do this =)

    Lovely photos as always, Julie!

  22. Dare
    November 22, 2013 at 9:00 am

    Skillet cookies just looks like one big delicious cookie JUST for me…and when you have a name like Dare….you should get ALL the cookies, no?

    And I literally LOL’d at Molly’s comment….hahahahaha

  23. Christine
    November 22, 2013 at 9:14 am

    I’m SO going out to buy a cast iron skillet today….

  24. Sujata
    November 22, 2013 at 4:42 pm

    I don’t use my food processor nearly as much as I would like. I love your ideas of using it as a one bowl mixer for cookies and loaves. Thank you

  25. Rose
    November 23, 2013 at 4:07 pm

    Can’t wait to try this one…..with my daughter!

  26. Jaya
    November 25, 2013 at 12:48 pm

    I just imagine baking this giant skillet cookie, then sitting down with besties or a lover under a big soft blanket on the couch. Whoever’s sitting in the middle spot has to keep the trivet and skillet on their lap so that forks all around can dig in. I can’t wait to try this!

  27. Nicole
    November 25, 2013 at 9:10 pm

    I’ve made skillet brownies before but never skillet cookies. Sounds good. I use my food processor to make all kinds of things like that. Especially a quiche dough that contains ground nuts.

  28. Cindy
    November 29, 2013 at 9:59 pm

    Ummm cookie chip skillet cookies! Another good reason to get a cast iron skillet or two!

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