October is National Cookie Month and it would be an understatement to say we’re a little excited over here. In my humble opinion, there is nothing—I mean nothing—better than a good chocolate chip cookie. I like to bake my cookies just enough to make it safe to eat so they are as gooey as possible.
I can still remember the smell that engulfed our home when my mom would make chocolate chip cookies. It’s a memory I cherish and one I am grateful to be able to share with my kids. One thing my mom didn’t add when I was kid was ice cream, so now that I have kids of my own, I can do just that. Adding to my childhood memories with sweet moments like these creates memories my children will grow up and look back on with fondness. With the delicious options available from Hudsonville Ice Cream, we can make all of these moments just a little bit sweeter.
When we sat down and tried to figure out the best way to celebrate National Cookie Month, we decided there is no better way than with a cookie skillet. A chocolate chip cookie skillet (also known as a Pizookie), that is. This cookie skillet did not disappoint as it was all of the ooey gooey goodness we were hoping for. Then, we topped it with Hudsonville’s Limited Edition Cinnamon Sugar Cookie Ice Cream. We cooked some of the cookie dough in little ramekins and from there they added their favorite toppings, which made serving easy peasy.
Chocolate Chip Cookie Skillet
- 1 cup salted butter softened (2 sticks)
- 1 cup white sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract or one whole vanilla bean scraped out
- 1 tsp almond extract (optional and strongly recommended)
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt flakes (or whatever you have on hand)
- 2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chips
- Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- In a separate bowl, mix flour, baking soda, salt, and baking powder. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs, vanilla, and almond until fluffy.
- Mix in the dry ingredients until combined.
- Add 2 cups of semi-sweet chocolate chips, and 1 cup dark chocolate chips. Don’t over mix.
- Take your cookie batter and fill the skillet (a cast iron skillet works perfectly) up. If you don’t want a super thick cookie, you can divide some of the dough into little ramekins for the kids.
- Place skillet in oven. Your cook time will vary depending on the size of your skillet (either 10-inch or 12-inch). Start with 25 minutes and keep checking on it. You want the middle to be gooey and the outside to be lightly golden brown. Remember, the smaller the pan, the thicker the dough and the longer the cook time. Try to use a bigger skillet if you have one. If not, don’t worry, just adjust your time.
- Then let it cool for about 10 minutes and add your ice cream of choice. We love Hudsonville Ice Cream’s Creamery Blend Vanilla and their newest limited edition Cinnamon Sugar Cookie ice cream.
This recipe was adapted from one of our amazing team members, Kristen from House of Baffo.