Comments on: Dark Chocolate Chunk Skillet Cookie

By: Becki

Becki — Thu, 05 Jul 2012 01:12:11 +0000

Could you address how much vanilla extract please? It’s mentioned with the photos but not in the recipe list. My sister bought a skillet to make this and her menfolk devoured it. Happy 4th of July and my heartfelt thanks to our military and their families.

By: Amber

Amber — Sun, 17 Jun 2012 01:22:13 +0000

this tastes amazing! very quick and easy to make 5/5 STARS!

By: Melissa

Melissa — Sat, 16 Jun 2012 02:07:41 +0000

Umm… YES! This is my new easy, company-ready dessert. Just made it… already had everything on hand… one dish… ice cream on top. Perfection!

By: Erin

Erin — Thu, 14 Jun 2012 03:16:05 +0000

@TK-Erika thank you!

By: Sadie

Sadie — Wed, 13 Jun 2012 17:13:46 +0000

I just made this and it turned out wonderfully. I also have a large skillet, but didn’t double the recipe. It is still really great. I had to spread the batter out a bit, and it formed a much thinner crispier cookie, but it is pretty great. I will probably double it next time so I can get the more chewy undone texture.

By: TK-Erika

TK-Erika — Tue, 12 Jun 2012 19:37:21 +0000

Hi Erin! A stick of butter in the US is 8 tablespoons, or 1/2 cup, or 1/4 pound (4 ounces, weight). Or roughly 113.5 grams. Hope that helps!

By: Erin

Erin — Tue, 12 Jun 2012 19:12:17 +0000

When it calls for a stick of butter, what amount is that? I’m in Canada….

By: Kimber

Kimber — Mon, 11 Jun 2012 00:37:36 +0000

I had this planned for a special treat tonight and we were all salivating just thinking about it. Unfortunately my cookie just will not cook evenly. I have a 10″ cast iron and doubled the recipe. The batter looked fine, but I just can’t get the center even partially done – I mean it’s still raw – not gooey. We finally got tired of waiting, so we scooped off the cooked top layer and ate it – delish. My kiddos don’t like dark chocolate, so I used a giant milk chocolate Symphony bar with milk chocolate chips to make two cups. I’ve got it back in the oven now, but I’m afraid it will be petrified before it’s cooked. The chips and chunks in the middle of the pan were still solid, not even partially melted. I can’t blame it on my oven, as everything else cooks in the correct time.

By: Karen

Karen — Fri, 08 Jun 2012 21:18:08 +0000

To Ms.Ann: There is no mention of butter in your comment when you write of what you put in the trash and while melting the sugars. If you didn’t use butter, that may account for not being able to melt the sugars to a caramel-like consistancy and the coating of the spoon and fork.

To the others: This is regular chocolate chip cookie dough, and I would think it could be baked in any oven-proof pan.

By: erin

erin — Fri, 08 Jun 2012 16:02:31 +0000

I made this with an oven safe but not cast iron pan, it worked perfectly, and it was AWESOME. Will definitely be making again and again :).