Ooey, gooey chocolate chip cookie skillets have never been easier to make! Melty chocolate, buttery cookie dough, and creamy vanilla ice cream come together to create the perfect low-lift dessert!
Cook Time
25 minutes
Total Time
50 minutes
Yield
2 cookies
Ingredients
1 ½ cups all purpose flour (185 g)
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened, pl us more for greasing
⅔ cup brown sugar (135 g), packed
⅓ cup granulated sugar (65 g)
1 ½ teaspoons vanilla extract
1 large egg
6 oz dark chocolate chunk (180 g)
For Serving
vanilla ice cream
How to Make It
1. Step
Preheat the air fryer to 330°F (165°C) for 15 minutes. In a medium bowl, whisk together the flour, baking soda, and salt.
2. Step
In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, 3–5 minutes. Add the vanilla and egg and continue beating until fully combined.
3. Step
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the chocolate chunks and mix on low speed until just distributed.
4. Step
Use a paper towel to lightly grease 2 6-inch cake pans with butter. Divide the cookie dough evenly between the prepared pans, using a spatula to smooth the tops.
5. Step
Air fry the cookies, one pan at a time, for 20–25 minutes, until the tops are golden brown and the cookies are no longer jiggly in the center when the pans are shaken.
6. Step
Let the cookies cool in the pans for 10 minutes, then top with vanilla ice cream and serve. If the cookies cool down significantly, return to the air fryer for 2-3 minutes to warm before serving.
