Chocolate Chip Skillet Cookie

Who doesn’t love a warm chocolate chip cookie? A GIANT cookie is even better. Serve warm from the oven with a few generous scoops of vanilla ice cream…pure indulgence

Preparation Time – 15 minutes

Cook Time- 20 minutes

Makes – 1 giant cookie



  • 200g butter at room temperature, plus extra for the pan
  • 250g light brown sugar
  • 2 egg yolks
  • ½ tsp vanilla extract
  • 275g plain flour
  • 1 tsp baking powder
  • 250g Homecook Wonderbar Chocolate, roughly chopped (we’ve used a mixture of Dark & Milk)
  • vanilla ice cream, to serve (optional)


  1. Heat oven to 160C fan. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chopped chocolate and a pinch of sea salt. Mix until a crumbly dough forms.
  2. Lightly butter a 25cm ovenproof frying pan/skillet. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.
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