Chocolate Skillet Cookie

Chocolate Skillet Cookie

Skillet cookies seem to be all the rage at the moment and cooking them at the end of a meal on the Big Greenn Egg is an ideal opportunity to use your Egg to make a dessert.

Not quite a brownie, not a cake but also not a cookie really, this recipe is for something that is a hybrid of them all and equally as delicious. Gooey, warm, crispy on top….. it doesn’t get much better. 

Cooking surfaces

BBQ Temperature



  • 150g unsalted butter
  • 160g brown sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract (not essence)
  • 225 g plain flour
  • 1/2 tsp bicarbonate of sode
  • 1/2 tsp Maldon salt
  • 125g chocolate chips


  • Thermapen Professional – to test the temp of the cookie to see if it is cooked.
  • Tefal Ingenio Pan Set – I use these all the time on the Egg, they are amazing. Steer clear of the cheaper knock offs, I’ve tried them and thrown them out.


  1. Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top. Set the temp to 160°C.
  2. Into a non-stick pan (23cm is ideal), add the butter and sugar and cook until the butter has melted and the sugar dissolves. I use a Tefal Ingenio stainless steel frying pan with removable handle.
  3. Once dissolved, take it off the heat and allow to cool.
  4. While the pan is cooling, lightly beat the egg with the vanilla extract.
  5. Add the flour, bicarbonate of soda and salt to the frying pan, then add the egg mixture and stir until you have a smooth cookie batter. Stir in half of the choc0late chips.
  6. Press the batter down into the pan and then sprinkle over the remaining chocolate chips.
  7. Pop it in your Egg and cook for 25-30 minutes. I pop a Thermapen into the dough and look for a temp of 95°C at the end.
  8. Let it cool and then turn out onto a plate (so you don’t scratch your lovely pans trying to portion it).
  9. Serve warm with some delicious vanilla ice cream.



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