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the best chocolate chip skillet cookie

May 27, 2013 by Marin Mama 61 Comments

the best chocolate chip skillet cookieWhy am I calling this the best chocolate chip skillet cookie? I mean thats a pretty bold statement, right? Well, I have tested this cookie out on my family and friends and we think this cookie rocks. I took my absolute favorite chocolate chip cookie recipe, threw it in a 12-inch cast-iron skillet, topped it with a bit of sea salt, and oh my,  it turned into this delicious PARTY cookie. Yes, you heard me right, party cookie, because you will want to throw a party when you make this cookie. The chips are all gooey and melty and you feel like you’re eating a slice of the best cookie pie. Top it off with a scoop of ice-cream and some hot fudge, and you have the best cookie sundae ever!

the best chocolate chip skillet cookieThis is now one of the most requested desserts in the house and I’m happy to make it at anytime because it’s super simple to throw together. What I love most is that you can throw it together at the last minute because you don’t have to bring any of the ingredients to room temperature first. Just grab everything out of the pantry and fridge, mix it together and throw it into a skillet to cook, easy peasy.

This cookie is the perfect and unique dessert for your next potluck, summer picnic, birthday or school party or summer sleepover, as it serves a crowd and then some. People are always impressed with a big cookie. Bring this to a party and your friends will think you’re the bomb. If  you don’t have a cast-iron skillet, you have to get one because it will become one of the most used pans in your house. You can get a pre-seasoned 12-inch skillet for under $20. I seriously use this pan all of the time from cooking eggs, to sautéing chicken and pastas to making cookies. So what’s holding you back?  Go out and purchase one or take yours out from the cupboard and make this cookie!

the best chocolate chip skillet cookie

the best chocolate chip skillet cookie:

cookie recipe from Cooks Illustrated
makes 1 12-inch skillet cookie

  • 1 3/4 cups all purpose flour – I use King Arthur’s unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar or coconut sugar
  • 3/4 cups packed dark brown sugar (dark brown sugar adds more flavor) – Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food’s organic brown sugar.
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 bag (10-ounces) bittersweet chocolate chips (preferably 60% cacao) – I use Ghirardelli 60% cacao chips.
  • Optional – Maldon or flaky sea salt crystals- I used Baleine coarse sea salt crystals

I like to prep all my ingredients ahead of time so when I have to add them they are ready to go. Adjust your oven rack to middle the position and preheat it to 375 degrees.

Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.

DSC_0099Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.

Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.

DSC_0108Divide up the butter, put 10 tablespoons into a 10-inch skillet.

Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.

DSC_0111 Put the remaining 4 tablespoons butter into a large heatproof bowl.

I recommend cutting up the butter once its divided, so it melts easier.

DSC_0020Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.

Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted

Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.

DSC_0025Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

DSC_0028Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies. The brown sugar mixture does lighten up and thicken as you whisk it and let it rest.

DSC_0029Using rubber spatula or whisk, stir in the flour mixture until just combined.

DSC_0033Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.

Optional, reserve 8-10 chocolate chips (or you can just use some extra ones from another bag) for the topping which I will show you below. 

DSC_0036Transfer the dough to a 12-inch cast iron or ovenproof skillet.

Don’t worry, you don’t have to prep the pan with butter or oil, the cookie won’t stick if your pan is well seasoned and most cast iron pans come pre-seasoned.  Also, don’t worry about your cookie tasting like last nights dinner.  I cook everything in this skillet and my cookies always taste like a cookie.

DSC_0040Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.

DSC_0044Now here’s what you do with those reserved or extra chocolate chips. Turn them upside down and press them down into the top of the cookie. This just helps with the overall presentation of the cookie. It still looks gorgeous if you skip this step though.

DSC_0056Top the cookie with some coarse sea salt, if desired. If you’re not a fan of salty cookies, then skip this step.

DSC_0063 Bake until the dough is a deep golden brown along the edges, and the center has set, about 20-25 minutes. You can always test your cookie with a toothpick inserted into the center. My cookie took 23 minutes to bake to perfection, but ovens vary, so just take a quick peek at 20 minutes and gage it from there. Don’t over bake, as it will continue to cook a few minutes out of the oven. The cookie will be heavy, so make sure you lift it out of the oven with both hands (using pot holders, of course).

Transfer to a wire rack or oven top to cool a bit before slicing.

DSC_0012-3Cut the cookie into wedges like you would a pie, and serve up the cookie as is with a cold glass of milk, or you can top it with some vanilla ice-cream and drizzle with some hot fudge.

DSC_0016-3This cookie is best when served warm or day one. If you’re bringing the cookie to a party or eating it later, just cover the skillet with some tin foil after the cookie has cooled, so it stays fresh.

Got leftovers?  Don’t store the cookie in the skillet. Remove the leftover cookie wedge from the skillet and wrap it tightly in tin foil. I always microwave my cookie leftovers the next day for 10-12 seconds, so the chips get all melty again.

This skillet cookie was adapted from our favorite chocolate chip cookie recipe!  These cookies rock and I make them all the time!  They’re truly the best chocolate cookies in our eyes!

the best chocolate chip cookiesLooking for a gluten-free chocolate chip recipe?  Then you have to try these gluten-free cookie bites. They are made with natural ingredients like dates and walnuts, but you won’t even taste them. The walnuts bring out the buttery flavor and the dates add the sweet without the refined sugar.  These are kid approved!gluten-free healthy cookie bitesIf you love this cookie then you will love these brownies.  These brownies are so fudgey and a total chocolate lovers dream!robert's absoulte best brownies

robert's absoulte best browniesI also have a gluten-free version of our favorite brownies and I have to say that they taste exactly the same as the original! the best gluten-free brownies

5 from 1 reviews
the best chocolate chip skillet cookie
 
Save Print
Author: Marin mama cooks
Recipe type: dessert
Serves: 1 12-inch cookie
Ingredients
  • 1¾ cups all purpose flour - I use King Arthur's unbleached all purpose flour
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter (1¾ sticks)
  • ½ cup granulated sugar or coconut sugar
  • ¾ cups packed dark brown sugar (dark brown sugar adds more flavor) - Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food's organic brown sugar.
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 bag (10-ounces) bittersweet chocolate chips (preferably 60% cacao) - I use Ghirardelli 60% cacao chips.
  • Optional - Maldon or flaky sea salt crystals- I used Baleine coarse sea salt crystals
Instructions
  1. I like to prep all my ingredients ahead of time so when I have to add them they are ready to go. Adjust your oven rack to middle the position and preheat it to 375 degrees.
  2. Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.
  3. Whisk 1¾ cups flour and ½ teaspoon baking soda together in a medium bowl and set aside.
  4. Whisk the ½ cup sugar, the ¾ cup brown sugar and the teaspoon salt together in small bowl and set aside.
  5. Divide up the butter, put 10 tablespoons into a 10-inch skillet. Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.
  6. Put the remaining 4 tablespoons butter into a large heatproof bowl. I recommend cutting up the butter once its divided, so it melts easier.
  7. Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.
  8. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
  9. Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted
  10. Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
  11. Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies, and the brown sugar mixture does lighten up and thicken as you whisk it and let it rest.
  12. Using rubber spatula or whisk, stir in the flour mixture until just combined.
  13. Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.
  14. Optional, reserve 8-10 chocolate chips (or you can just use some extra ones from another bag) for the topping which I will explain to you below.
  15. Transfer the dough to a 12-inch cast iron or ovenproof skillet. Don't worry, you don't have to prep the pan with butter or oil, the cookie won't stick if your pan is well seasoned and most cast iron pans come pre-seasoned. Also, don't worry about your cookie tasting like last nights dinner. I cook everything in this skillet and my cookies always taste like a cookie.
  16. Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.
  17. Now here's what you do with those reserved or extra chocolate chips. Turn them upside down and press them down into the top of the cookie. This just helps with the overall presentation of the cookie. It still looks gorgeous if you skip this step.
  18. Top the cookie with some coarse sea salt, if desired. If you're not a fan of salty cookies, then skip this step.
  19. Bake until the dough is a deep golden brown along the edges, and the center has set, about 20-25 minutes. You can always test your cookie with a toothpick inserted into the center. My cookie took 23 minutes to bake to perfection, but ovens vary, so just take a quick peek at 20 minutes and gage it from there. Don’t over bake, as it will continue to cook a few minutes out of the oven. The cookie will be heavy, so make sure you lift it out of the oven with both hands (using pot holders, of course).
  20. Transfer to a wire rack or oven top to cool a bit before slicing.
  21. Cut the cookie into wedges like you would a pie, and serve up the cookie as is with a cold glass of milk, or you can top it with some vanilla ice-cream and drizzle with some hot fudge.
  22. This cookie is best when served warm or day one. If you're bringing the cookie to a party or eating it later, just cover the skillet with some tin foil after the cookie has cooled, so it stays fresh.
  23. Got leftovers? Don't store the cookie in the skillet. Remove the leftover cookie wedge from the skillet and wrap it tightly in tin foil. I always microwave my cookie leftovers the next day for 10-12 seconds, so the chips get all melty again.
3.5.3208

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Filed Under: Cookies, Desserts, family favorite desserts, most popular recipes Tagged With: desserts

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Reader Interactions

Comments

  1. gtershel says

    December 16, 2019 at 1:50 pm

    This is the only skillet I make. I have made it for years and through I lost the recipe. I don’t make it enough to memorize the portions. It is fantastic! Glad it was still available.

    Reply
  2. S says

    September 6, 2016 at 7:27 pm

    This was so good! Thank you for the recipe, just one question. I got leftovers, do I refrigerate it or just leave it out at room temperature?

    Reply
    • Marin Mama says

      September 7, 2016 at 5:46 am

      Hi! I’m happy to hear that you loved the cookie! Don’t store the cookie in the skillet. Remove the leftover cookie wedge from the skillet and wrap it tightly in tin foil, or parchment paper and then tin foil, and keep at room temp. It will dry out if you put it in the fridge. I always microwave my cookie leftovers the next day for 10-12 seconds, so the chips get all melty again. Hope that helps!

      Reply
  3. Laura Crider says

    December 23, 2015 at 1:48 am

    Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
    Thanks for sharing this recipe. I would love to try it, now

    Reply
  4. Kenny Redman says

    April 27, 2015 at 12:25 am

    Do you pre-heat the skillet too?

    Reply
    • jackiegrandy says

      April 27, 2015 at 1:01 am

      Hi Kenny! No, I don’t pre-heat the skillet. 🙂

      Reply
      • Kenny Redman says

        April 29, 2015 at 11:54 am

        Thanks- they turned out perfect!

        Reply
        • jackiegrandy says

          April 29, 2015 at 1:20 pm

          Awesome! I’m glad the cookie turned out great! Thanks for letting me know 🙂

          Reply
  5. IrishIwasDrinking says

    February 7, 2015 at 10:01 pm

    This is a great recipe! I have made this multiple times. It is always enjoyable. Thanks for the post. The other skillet cookies are just not the same. I think it is all the heating of the butter and sugar.

    Reply
    • jackiegrandy says

      February 8, 2015 at 8:44 pm

      Awesome!! I’m so happy to hear that this is your favorite skillet cookie recipe. I really appreciate the feedback and thanks so much for sharing! Enjoy the cookie 🙂 xoxo, Jacquelyn

      Reply
  6. Dee says

    December 7, 2014 at 7:33 pm

    Hello! So glad I ran across this recipe! Can I use this to make 5-6 6in skillet cookies? I’m having a dinner party and want to give each guest their own 6in/mini skillet cookie. Please let me know!! Thanks!

    Reply
    • jackiegrandy says

      December 8, 2014 at 4:48 am

      Hi Dee! How adorable! I’m sure you can totally do it, as I use this recipe to make regular old cookies. The only thing I won’t be sure of is the cooking time. It will probably take less time for each skillet cookie, as they are smaller in ration to the 12-inch skillet. Also you may need to double the recipe? I can’t wait to hear how they turn out. Take a photo if you can! xoxo, Jacquelyn

      Reply
      • Dee says

        December 10, 2014 at 5:39 am

        Hi Jacquelyn,

        Thanks so much for your reply! I’m definitely making the personal pan skillet cookies this weekend and will send you a photo once done. I’m sure they’ll be delicious! Thanks again!

        Reply
  7. Leah says

    September 15, 2014 at 5:32 am

    Would this taste as good if I made it in the morning, refrigerated it and then cooked it in the evening?

    Reply
    • jackiegrandy says

      September 15, 2014 at 1:33 pm

      Hi Leah! I’m not sure, but you can try it. I know a lot of people refrigerate thier cookie dough prior to baking, so it should be fine. If you try it, report back and let me know how it all worked out!

      Thanks! Jacquelyn

      Reply
  8. pm says

    August 30, 2014 at 4:39 am

    hi again,
    my husband wonders why tin foil and not saran wrap?

    thanks.

    Reply
    • jackiegrandy says

      August 31, 2014 at 8:13 pm

      You can totally use saran wrap. They both work. I guess I just prefer tin foil and use it more often in the house! Jacquelyn

      Reply
  9. m says

    August 30, 2014 at 1:36 am

    we just had your cookie!! it was awesome. amazing. wonderful!!!
    great job. my son made it for us. he loves to cook. he is quite happy with this recipe. he will take it back home with him and make it for friends.
    thanks for sharing it with all of us.

    Reply
    • jackiegrandy says

      August 31, 2014 at 8:09 pm

      Awesome! You are so welcome and I’m happy to hear that the skillet cookie was such a success 🙂 Congrats to your son for whipping it up! xoxo, Jacquelyn

      Reply
  10. pm says

    August 28, 2014 at 10:08 pm

    why do you separate the egg? or is it 1 full egg PLUS 1 egg yolk?

    thanks

    Reply
    • jackiegrandy says

      August 28, 2014 at 10:25 pm

      You’re right, the recipe calls for one full egg and 1 egg yolk, that’s why you seperate the egg. Let me know if you have any other questions.
      xoxo, Jacquelyn

      Reply
      • pm says

        August 30, 2014 at 12:11 am

        hi,
        just wondering why the butter in the glass bowl and the browned butter separate.
        what is the need for the cooler butter? for the glass? to not cook the eggs?
        thanks.

        Reply
        • jackiegrandy says

          August 31, 2014 at 8:12 pm

          Hi PM! Actually, I put the cubed butter in the glass bowl and then add the browned butter to the bowl after it’s been browned. The cubed butter is just in the bowl as a place to reserve it till I add the browned butter. You can use any sort of bowl, but I woudl recommend glass or metal over plastic, as the butter is super hot, and plastic and heat are not always the best combination.

          Reply
  11. Angela says

    August 27, 2014 at 1:25 pm

    Soooo… I got in busy land again this weekend and alas, no chocolate cake was made. So sad. 🙂 But, I did manage to make this skillet cookie for company after picking up a 10″ cast iron skillet at the local grocery store for under 20 bucks. You can’t beat that. I used coconut sugar and sprouted flour, and surprisingly it only needed 25 minutes in the oven at 375. It was a huge hit. You are the best!! 🙂 I am now firmly resolved to make that chocolate cake before the week is out!

    Reply
    • jackiegrandy says

      August 27, 2014 at 1:44 pm

      AWESOME Angela! You’re the best, as you’re making all of these recipes from my blog! I love hearing how successful they are turning out for you!!! I also love hearing the healthy substitutions you’re making to them. I can’t wait to hear what you think of the cake when you bake it up 🙂
      xoxo, Jacquelyn

      Reply
  12. Erin says

    August 6, 2014 at 1:37 am

    Oh wow, made this tonight with my 5 year old & it was a huge hit. I have a cookie-snob family & everyone spoke highly of this skillet cookie. Definitely keeping this recipe in my go-to stash! Thank you!

    Reply
  13. Julia says

    July 28, 2014 at 12:59 pm

    This recipe is awesome! I live in Germany and skillet cookies are not very common here. Last time I went to the USA I had my first skillet cookie desert at a Chili’s restaurant and fell in love. Your recipe is way better than that! Thank you very much!

    Reply
    • jackiegrandy says

      July 28, 2014 at 1:43 pm

      Awesome Julia! I’m so happy to hear that you love this skillet cookie recipe! 🙂 It’s one of our favorite party cookies! xoxo, Jacquelyn

      Reply
  14. Tess says

    April 12, 2014 at 4:30 pm

    Evil has a name and that name is COOKIE! Made this yesterday for my husband’s birthday and topped it with homemade ice cream. Oh…. My… Word…. Awesome doesn’t begin to describe this cookie masterpiece. My taste buds will never be the same again.

    Reply
    • jackiegrandy says

      April 14, 2014 at 6:27 am

      Hi Tess! Yaaay! I’m so happy that you loved the skillet cookie. It is one of our favorites along with the regular chocolate chip cookie version. xoxo, Jackie

      Reply
  15. Ariana says

    March 24, 2014 at 1:21 pm

    Omg this looks soooo good! Gotta make this asap! 🙂

    Reply
  16. okoye favour says

    March 1, 2014 at 1:37 pm

    still cant get over the cookie

    Reply
    • jackiegrandy says

      March 6, 2014 at 12:51 am

      Yaay! I’m so glad you loved it 🙂

      Reply
  17. Emily3 says

    February 4, 2014 at 12:20 am

    This was so ridiculously good! I bought the skillet you recommend in this post specifically so I could try this recipe and oh my gosh, it was amazing. Can’t wait to try the recipe as regular cookies, too!

    Reply
    • jackiegrandy says

      February 4, 2014 at 2:44 pm

      Yaay Emily! I’m so happy to hear that you loved this skillet cookie 🙂 That makes my heart happy 🙂 You will love the regular cookies just as much, truly! I make them both all of the time and my kids do not care what form they are in, they just love the cookies 🙂 Thanks so much for letting me know how the cookie turned out! xoxo, Jackie

      Reply
  18. Chelsey says

    January 14, 2014 at 10:11 pm

    The cooks illustated best chocolate chip cookie has been my favorite since i found it on another blog about a year ago but the instructions you gave to wisk the sugar, butter and egg mixture inbetween 2-3 minute resting periods several times was not in the recipe i had and WOW, it is even better. It adds an extra light and flaky texture to an already awesome bakery style cookie. And it makes the BEST SKILLET COOKIE EVER. I am so glad you thought of that. When I was growing up in Georgia, giant cookie cakes were super popular for birthday parties. No one has heard of it here in Canada. I had never found a recipe that lived up to what I had had there but this recipe is just PERFECT. I have already started introducing it to people here with rave reviews.

    Reply
    • jackiegrandy says

      January 15, 2014 at 5:17 am

      Hi Chelsey! Yaaay! I’m so happy that you loved the skillet cookie recipe. That is by far my favorite cookie recipe ever and you’re right that the whisking really does make a difference. I remember those big cookies that you could buy at the mall as well. My friends and I would buy one of those and devour it. Those were the best and this cookie brings back those memories. Thanks so much for passing on the recipe to your friends! I really appreciate it. I try and only post my favorite recipes on this blog, so hopefully you will find more recipes that you like. Try the Robert’s abosulte best brownies next. They are super fudgey and yummy, that’s my other fave recipe. xoxo, Jackie

      Reply
  19. Shannon says

    January 12, 2014 at 8:56 pm

    Thanks for the recipe. I have a 10 inch skillet – will this still work as written or do I need to modify? Thanks! — Shannon

    Reply
    • jackiegrandy says

      January 13, 2014 at 12:59 am

      Hi Shannon! You could try this recipe in a 10-inch skillet, but you would defintley have to cook it longer. Maybe more like 30-40 minutes as it will be deeper due to the smaller pan. I do have a chocolate chip cookie skillet recipe for a 10-inch skillet that you could try as well. http://www.marinmamacooks.com/2012/03/skillet-baked-chocolate-chip-cookie/ I do love this one because it’s just my favorite cookie recipe, but both are good! Let me know what you end up doing! xoxo, Jackie

      Reply
  20. Christina says

    January 4, 2014 at 5:39 am

    I made this tonight!! It was AAAAAmazing!!!! Thanks so much for sharing the recipe … I will be linking this to my blog soon! 🙂

    Reply
    • jackiegrandy says

      January 6, 2014 at 2:14 pm

      Hi Christina! Yaaay! I’m so happy that you made and loved this cookie! It’s one of our faves 🙂 xoxo, Jackie

      Reply
  21. Okoyefavour228 says

    July 9, 2013 at 11:02 am

    MOST DELICIOUS CHOCOLATE COOKIE EVER!!!:D

    Reply
    • jackiegrandy says

      July 9, 2013 at 2:01 pm

      Awesome! I’m so glad you loved it 🙂

      Reply
  22. Pamela @ Brooklyn Farm Girl says

    June 7, 2013 at 11:25 pm

    This is pretty perfect, I want to throw a party with just myself and this cookie!

    Definitely pinning to make this very very soon! 🙂

    Reply
    • jackiegrandy says

      June 8, 2013 at 10:41 pm

      Great idea, make this cookie as an excuse to throw a party. I’m sure you’ll have many willing participants 🙂

      Reply
  23. Christy@SweetandSavoring says

    June 1, 2013 at 3:37 am

    Yay a skillet cookie! My previous attempts at making a chocolate chip cookie pie haven’t gone so well, but you’ve convinced me to try again 🙂

    Reply
    • jackiegrandy says

      June 1, 2013 at 1:54 pm

      Hi Christy! Yes, give it a try again. I have 2 versions of a skillet cookie and both have turned out great. My 13 year old even made this up following the blog directions and it came out great! Best of luck! 🙂

      Reply
  24. angela @ another bite please says

    May 30, 2013 at 5:32 pm

    i too love my cast iron skillet..which reminds me i haven’t used it in a while so this would be the perfect reason to grab it out of my cupboard and get cooking…sure my boys would have fun making this with me…and eating!!! Such a bonus to make one big cookie…i love cookies but don’t like having to cook and cool each cookie…ya know what i mean?

    Reply
  25. Kitchen Belleicious says

    May 30, 2013 at 11:55 am

    I have done this exact recipe- almost exact and I think it came from your blog a while back? hummm. i might be dreaming that- i find myself day dreaming alot here lately! LOL! Either way this is simple irresistible and what tops it all off for me is not the scoop of ice cream but the final dash of sea salt on top of the hot cookie! Salt and chocolate are my favorite combinations! Here is to summer finally! Oh the plans I have! What do you plan to do this summer/ I hope you get a nice vaca!

    Reply
  26. Averie @ Averie Cooks says

    May 30, 2013 at 3:05 am

    What a perfect looking skillet cookie! I just made one yesterday! Not chocolate chip though. I love the pressed-in top layer of choc chips on yours with that sea salt that’s glistening!

    Reply
  27. Gina @ So Lets Hang Out says

    May 30, 2013 at 12:05 am

    OMG! Jackie… I want this right now. Maybe I will try to make a gluten-free version. Seriously….YUM.

    Reply
  28. Michelle says

    May 29, 2013 at 7:54 pm

    it’s beautiful and it does look like the best chocolate chip skillet cookie!

    Reply
    • jackiegrandy says

      May 29, 2013 at 10:01 pm

      Thanks Michelle! 🙂

      Reply
  29. Sharon B. says

    May 29, 2013 at 7:50 pm

    Oh my good gracious, that looks amazing! I have a cast iron skillet, and I still have all the makings for your fave cookies since I haven’t made them yet. I think I’m going to try this instead. YUMMY!!!! I love the name party cookie – that just says it right there! And then you go and put ice cream and hot fudge on top? MmmHmmm!
    Hope you are doing well. Life is full around here, its good, but also so different as we head into graduation week next week. It feels so out of sorts in a way, like life is changing like crazy! In good ways but also getting sentimental at times. 🙂 Okay girl, talk soon. xoxo, Sharon

    Reply

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  1. Browned Butter Chocolate Chip Skillet Cookie - Life Made Simple says:
    November 11, 2019 at 12:52 pm

    […] or Scharffen Berger chocolate. They make quality chips, bars and chunks.Recipe source: adapted from Marin Mama Cooks […]

    Reply
  2. What I’m Into: September 20 | Pilgrim Sandals says:
    October 1, 2014 at 5:57 pm

    […] also celebrated Jon’s birthday with the best cookie I’ve ever tasted. Then Liam and I dyed playsilks using the instructions here to send to my niece for her second […]

    Reply
  3. in the kitchen | the concierge mom says:
    September 22, 2014 at 1:11 pm

    […] from Chicago will be visiting us tomorrow and I will make my go-to Inas Steak Sandwiches with The Best Chocolate Chip Skillet Cookie for a dessert. I may even make the Sauteed Corn… again! It’s become a go-to as […]

    Reply
  4. Skillet Cookie : Iron Chef Shellie says:
    September 4, 2013 at 11:21 am

    […] [source] […]

    Reply
  5. Marin mama's favorite menu for summer entertaining – Marin Mama Cooks says:
    July 2, 2013 at 4:48 pm

    […]  The best chocolate chip skillet cookie. Dessert is always everyone’s favorite part of dinner right? This is definitely a cookie made […]

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  6. Skillet Chocolate Chip Cookie « Wren Rose says:
    June 21, 2013 at 3:17 am

    […] Recipe, slightly adapted from Marin Mama Cooks […]

    Reply
  7. the best chocolate chip cookies says:
    May 29, 2013 at 10:13 pm

    […] just recently took this recipe and threw it all into a 12-inch cast iron skillet to make the best chocolate chip skillet cookie.  So, if you’re looking to make up a “big” cookie then give this skillet cookie […]

    Reply

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Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

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Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
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