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Giant Gooey Skillet Cookie (Cookie Pie)

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Giant Gooey Skillet Cookie is the ultimate dessert combining a cookie and warm pie, featuring golden crisp edges, a molten chocolate center, and served hot with vanilla ice cream and hazelnut-chocolate drizzle.

Ingredients

Scale
  • 115 g (1/2 cup) unsalted butter, softened100 g (1/2 cup) brown sugar50 g (1/4 cup) granulated white sugar1 large egg1 tsp vanilla extract180 g (1 1/2 cups) all-purpose flour1/2 tsp baking soda150 g (1 cup) semi-sweet chocolate chips For serving: 2 scoops of vanilla ice cream and warm hazelnut-chocolate drizzle

Instructions

  1. Cream the Base: In a large mixing bowl
  2. beat the softened butter
  3. brown sugar
  4. and granulated sugar together until smooth and well combined.Add Wet Ingredients: Whisk in the egg and vanilla extract until fully incorporated.Combine Dry Ingredients: Sift in the flour and baking soda
  5. folding gently with a spatula just until a dough forms. Fold in the chocolate chips. Bake: Press the dough evenly into a greased baking tin or oven-safe skillet. Bake at 180°C (350°F) for 15 to 18 minutes until the edges are golden but the center remains soft and molten. Plate and Serve: Scoop while steaming hot into a bowl or tray
  6. add scoops of vanilla ice cream on the side
  7. and drizzle generously with warm chocolate-hazelnut sauce.

Notes

  • Watch the edges, not the clock: remove the skillet when the perimeter is golden but the center still jiggles slightly; carryover cooking will set the center.
  • Ensure butter is truly softened and the egg is at room temperature for proper emulsification.
  • Do not overmix once flour is added; fold gently until just combined to avoid a tough, cake-like texture.
  • Use a room-temperature skillet; a cold skillet shocks the butter and prevents proper spreading and edge formation.
  • For high-altitude baking, reduce baking soda to 1/4 teaspoon and add an extra tablespoon of flour.

Nutrition

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