Chocolate chip pan cookie
Make a giant skillet cookie with a crisp golden base and a gooey, chocolate-studded top - perfect for sharing straight from the pan or serving warm with a scoop of ice cream.
Updated : 07 October, 2025
Easy
About 20 min.
Ingredients
150 grams
Butter
160 grams
Brown sugar
1
Eggs
0.5 teaspoon
Vanilla extract
0.5 teaspoon
Almond extract
225 grams
Flour
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
200 grams
Chocolate chips
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place a small, non-stick heavy-based frying pan (about 23cm/9in) over medium to low heat. Add the butter and let it melt, then stir in the sugar until fully dissolved. Remove the pan from the heat and allow it to cool slightly for a few minutes.
Step 2
While the butter mixture cools, lightly beat the egg in a bowl and stir in the vanilla and almond extracts. Add the flour, bicarbonate of soda, and salt directly to the mixture in the pan, followed by the egg mixture. Stir everything together until a smooth cookie batter forms.
Step 3
Press the batter evenly into the pan and scatter the chocolate chips across the top. Cook gently over a low heat for 15-20 minutes, until the base is crisp and the top remains soft and gooey. If the bottom starts to catch, cover the pan with a lid for about 5 minutes to even out the heat.
Step 4
Allow the cookie to cool and set in the pan for about 15 minutes before slicing. Serve warm - ideally with a scoop of ice cream for the ultimate dessert indulgence.