Calling all chocoholics! To celebrate World Chocolate Day, why not whip up the ultimate treat: a giant, squidgy chocolate chip skillet cookie and it’s perfect for sharing! This recipe is not only incredibly delicious, but it’s also shockingly simple – and using the Kenwood Titanium Chef Baker, you can have it in the oven in less than 10 minutes. Perfect for those days when you crave a warm, comforting dessert but don’t want to spend time with complicated baking.
Disclaimer: This recipe was developed in collaboration with Kenwood UK, however all opinions are my own.
Lou’s recipe overview
SKILL: Beginner
TASTE: Rich, buttery with a subtle caramel sweetness
PROS: Super easy to make using the Kenwood Titanium Chef Baker
CONS: None! It’s just so good and so easy!
As the days stretch longer and the sun lingers a little later in the evening, there’s nothing quite like the magic of long summer evenings. For me it’s a time for catching up with family and friends in the warm glow of the setting sun, and indulging in delicious treats that capture the essence of the season. And what could be perfect than a warm and soft chocolate chip skillet cookie fresh from the oven, topped with sweet, seasonal berries and crowned with creamy vanilla ice cream?
And here’s the thing: when the conversation is flowing, the last thing you want to be is stuck in the kitchen missing out on the fun. That’s where my trusty Kenwood Titanium Chef Baker stand mixer comes in! It’s a Kitchen Hero for effortless baking, and especially for this summertime showstopper.
Imagine this: you simply weigh all your ingredients directly into the bowl thanks to the built-in scales, and in a mere 5 minutes, you’ve whipped up this incredible sharing dessert. Leaving you with plenty of time to catch up and soak up the sunshine as it bakes. Or maybe you’ll fire up the barbeque for a touch of outdoor baking magic!
Kenwood has held a special place in my family kitchen for generations. Ever since learning the joy of baking alongside my grandmother, I’ve cherished their robust, reliable stand mixers. Their commitment to quality is truly timeless. In fact, on a recent trip to Singapore, we stumbled upon an original Kenwood stand mixer proudly displayed in the Museum of Singapore’s exhibit on how family homes have changed over the eras. Seeing that iconic design nestled amongst the evolving styles solidified it for me – Kenwood truly builds products that stand the test of time.
Now, let’s get baking and create some unforgettable summer memories with this incredibly easy and delicious chocolate chip skillet cookie recipe – all thanks to the help of our trusty Kenwood!
Ingredients
The beauty of this chocolate chip skillet cookie is that it uses ingredients you likely already have at home. No need for a special shopping trip! Here’s everything you’ll need to make it…
- Soft Light Brown Sugar – I use a mix of soft light brown and white caster sugar; the mix perfectly balances the caramel flavour of the brown sugar so it tastes amazing with the chocolate. The brown sugar also gives these cookie that soft and slightly chewy texture.
- Caster Sugar or Superfine Sugar
- Unsalted Butter – Unsalted gives you more control of how much salt you have in your recipe, just add a pinch of fine sea salt. You can also use slightly salted butter if you prefer.
- Egg – Make sure your egg is at room temperature before adding into the cookie dough.
- Vanilla Extract
- Plain Flour or All-Purpose Flour
- Baking Powder
- Dark Chocolate Chips – You can use chips or chunks. I prefer chunks to chips in the cookie as you end up with pockets of chocolate when you dig in. Alternatively you can break up a bar of dark chocolate into chunks instead.
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using the Kenwood Titanium Chef Baker’s build-in weighing scales to weigh the ingredients.
Equipment
Here’s where things get exciting because I simply adore the Kenwood Titanium Chef Baker. And the reason why we don’t have a long equipment list is because it’s the only thing you’ll need – except the skillet pan of course!
Why I love the Kenwood Titanium Chef Baker
So let’s talk about this absolute must-have and why it makes baking effortless and so much more enjoyable. Well, there are so many different features including the 1200W motor smart power motor, the LightLift head, the unique planetary mixing covering the entire bowl. And you can also customise the colour to match your kitchen with PopTops™ and the huge range of 25 attachments to take it beyond a stand mixer. But for this skillet cookie, I truly love the…
EasyWeigh™ scales – I love this the most, especially for quick and simple recipes like this one. No more messy bowls and spoons – simply add your ingredients directly into the bowl and the mixer displays the weight on the screen. A great time and washing up saver, but also as you know I always recommend weighing out your ingredients rather than using measuring cups for perfect accuracy.
The fold function – You are in complete control over the speed of the mixer, with the electronic speed control. And this gentle mixing action is perfect for incorporating ingredients like flour and chocolate chips, in this recipe, into the dough without overmixing. Overmixing can lead to tough cookies, but the fold function ensures the flour and chocolate chips are evenly distributed without compromising that soft, chewy texture.
How to make chocolate chip skillet cookie
Full measurements and instructions can be found on the recipe card
Now that your taste buds are tingling and your oven is preheating, it’s time to whip up this irresistible summer treat! Grab your Kenwood Titanium Chef Baker and gather the simple ingredients, as we walk each step of the recipe. Here’s everything you need to do…
- Weigh the butter, brown sugar, and caster sugar into the Kenwood Chef Baker mixing bowl using the built-in EasyWeigh™ scales.
- Attach the K-Beater and cream together the ingredients on low speed for 2 minutes.
- Add the eggs and vanilla extract, and mix together on low speed for 1 minute.
- Weigh the flour and baking powder into the mixing bowl using the built-in weighing scales.
- Using the fold function, bring together the dry and wet ingredients until well combined on low speed for a further 2 minutes
- Weigh in the chocolate chunks and use the fold function again to mix until evenly distributed throughout the dough.
- Grease an 8-inch skillet pan or line an 8-inch round cake pan with baking parchment. Scoop the cookie dough into the pan and gently press out to the edges, making sure it is as even as possible.
- Bake in a pre-heated oven at 180°C for 20 minutes until golden on top and the centre is still slightly soft.
- Remove from the oven (be careful, the pan will be hot!), and allow to cool for 10 minutes before topping with ice cream and fruit and serving.
TOP TIP: Use the build-in timer on the Kenwood Titanium Chef Baker to perfectly combine your ingredients. Making sure you cream the butter and sugar for at least 2 minutes until it is smooth and well combined. Under-mixing will give your cookie dough a gritty texture which can make the baked cookie feel heavy and stodgy.
FAQs about chocolate chip skillet cookie
The recipe makes an 8-inch single-serve chocolate chip cookie that’s perfect for sharing. You can easily enjoy it with 4-6 people; if you want to share it with that many!
Absolutely you can! I recommend using an 8-inch round cake pan. However, as the cake pan is a different thickness to a cast-iron skillet pan, the baking time might vary slightly, so keep an eye on the cookie as it bakes.
Yes, you can! If you want to make the cookie the day before, simply make the cookie dough and place in the pan. Then cover with kitchen foil and keep in the fridge overnight.
This recipe is freezer-friendly, but I recommend freezing the cookie dough on it’s own, rather than in the pan. All you knew to do is prepare the cookie dough according to the instructions, then wrap it tightly in clingfilm to prevent freezer burn. Defrost the dough completely at room temperature before pressing it into your skillet or cake pan for baking.
No chilling is needed for this recipe, yay! Since you’re baking the cookie dough directly in the pan, it won’t spread like traditional cookies – so no chilling, meaning you can go straight from mixing to baking.
This chocolate chip skillet cookie is best enjoyed fresh out of the oven, when it’s still warm and chewy at the edges and soft in the middle. But remember to let it cool for 10 minutes first. However, if you have any leftovers, you can store them covered in the fridge for up to 2 days.
Leftovers can definitely be reheated – if there is any! Simply cover any leftover cookie in kitchen foil and keep it in the fridge for up to 2 days. When you’re ready to enjoy it again, preheat your oven to 160°C (325°F). Cover the cookie with foil while reheating to prevent drying out. Bake for 10-15 minutes, or until warmed through. Remove the foil for the last few minutes to crisp up the edges.
More cookies recipes to try
If you liked this chocolate chip skillet cookie recipe here are some others that I think you’d enjoy…
Chocolate Chip Skillet Cookie
Ingredients
- 120 g Butter Salted
- 150 g Light Soft Brown Sugar
- 40 g Caster Sugar or Superfine Sugar
- 1 Egg Medium
- 1 tsp Vanilla Extract
- 210 g Plain Flour or All Purpose Flour
- 1 tsp Baking Powder
- 100 g Dark Chocolate Chunks
- Vanilla Ice Cream to serve
- Strawberries to serve
- Raspberries to serve
VIDEO
Instructions
- Preheat oven to 180ºC/ 350F, and grease an 8 inch cast iron skillet pan with butter. Alternatively, you can use an 8 inch cake pan lined wih baking parchment.
- Turn on your Kenwood Titanium Chef Baker and place the mixing bowl on the stand. Using the built-in weighing scales, weigh in the butter, light brown sugar and caster sugar.120 g Butter, 40 g Caster Sugar, 150 g Light Soft Brown Sugar
- Attach the K-beater and cream together the butter and sugars together on low speed for 2 minutes. The mixture should become light and fluffy and light brown in colour.
- Add the egg into the mixing bowl, then add the vanilla extract. With the mixer still on low speed, combine the wet ingredients for 1 minute.1 Egg, 1 tsp Vanilla Extract
- Weigh the plain flour and baking powder directly into the mixing bowl using the Kenwood's built-in scales.210 g Plain Flour, 1 tsp Baking Powder
- Using the fold function, bring the wet and dry ingredients together on low speed for 2 minutes, or until the dry ingredients are just incorporated and there are no streaks of flour remaining.
- Weigh in the dark chocolate chunks and use the fold function again to gently mix them into the dough until evenly distributed.100 g Dark Chocolate Chunks
- Scoop the cookie dough into the prepared skillet pan and use a spatula to gently press it out towards the edges. Aim for an even thickness across the entire pan.
- Bake the cookie for 20-25 minutes, or until the top is golden brown and the centre is still slightly soft and gooey.
- Carefully remove the hot pan from the oven and let the cookie cool for 10 minutes before serving. Top with ice cream and fresh fruit (optional) and enjoy!Vanilla Ice Cream, Strawberries, Raspberries
Notes
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
