What better way to top off an epic grilled meal than with a giant chocolate chip cookie you cooked on the grill? Or you can just cook one up because, well, it’s a giant chocolate chip cookie! This one is fun to make. You simply need a medium or large-sized cast iron skillet and a chocolate chip cookie recipe. And then some fun toppings you can add at the end!
Making that (cookie) dough
For this skillet chocolate chip cookie, I start by combining a stick of room temperature butter, a half cup of sugar, and a one-fourth cup of brown sugar and mix in a bowl (I like to use my stand mixer for this). Then I crack an egg and pour it in along with a teaspoon of vanilla (I prefer Mexican vanilla because I like the subtle difference in flavor) and mix some more. After that is done, I drop in 1 and 1/4 Cup of flour, 1/2 teaspoon of baking soda, and a 1/2 teaspoon of salt and mix. Then I pour in half a bag of chocolate chips (about two cups) and mix some more.
Now that the cookie dough is ready, I take a cast iron skillet that is roughly 10 inches in size and rub in a light layer of vegetable oil. Next, I put enough cookie dough in to create an even layer along the bottom of the inside of the skillet. You will most likely have some excess cookie dough. Just consider that bonus cookies. Since your pellet grill is likely still on and those Kingsford wood pellets are keeping that aroma going, place the skillet on the grill and cook for about 10 minutes or until you see the edges show the very first signs of browning. It may seem a little early to pull out but remember that cast iron skillets hold heat for a long time and that will keep the cookie cooking for a little bit after it’s been pulled out.
How to serve it up
To serve, you can either grab a plastic spatula and carefully scrape out of the skillet and eat it that way (whether you slice it into pizza-like slices or eat whole is up to you) or eat it right out of the pan. For me, I like to keep the skillet chocolate chip cookie in the pan and top it with vanilla ice cream and drizzle caramel and chocolate syrups on top. You can grab a few spoons and share with your family and friends or just take one spoon and keep it to yourself (once again, up to you. I won’t judge).
- 1/2 Cup butter, room temperature
- 1/2 Cup sugar
- 1/4 Cup brown sugar
- 1 teaspoon Mexican vanilla
- 1 egg
- 1 1/4 Cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Cups chocolate chips
- FOR TOPPINGS:
- 3 scoops vanilla ice cream
- chocolate syrup, to taste
- caramel syrup, to taste
- Preheat grill to 375 degrees on indirect heat. In a mixing bowl, place butter, sugar, and brown sugar and mix. Then add vanilla and egg. Mix. Finally, add flour, baking soda, salt and mix. Finally, add chocolate chips and mix until evenly distributed.
- Press cookie dough evenly into medium-to-large greased cast iron skillet and put on grill. Cook for 10 minutes or until edges start to get light brown. Remove and rest five minutes before topping with ice cream and syrups (chocolate and caramel).
1. This recipe is designed for cooking indirect heat on a grill, but can be done in an oven.
2. Cast iron skillet with hold heat for a while, so remove cookie when edges are light brown because cookie will continue to cook for a little longer.
Serving Size:8 oz
Amount Per Serving: Calories: 590Total Fat: 30gSaturated Fat: 10gCholesterol: 100mgSodium: 400mgCarbohydrates: 80gFiber: 2.5gSugar: 40gProtein: 10g
Nutrition information isn’t always accurate.