Comments on: Lady’s Chocolate Chip Skillet Cookie

By: Teri Hansen

Teri Hansen — Tue, 23 Jan 2024 23:45:07 +0000

Update one year later and MANY cookies since.

Melt the butter and wait til foam starts, add white sugar and get it to boil while whisking, then add the brown sugar and whisk whisk whisk and it will become glossy and caramel consistency, no more floating butter!

In general WAY less time than my previously stated 20 minutes!

By: Abby

Abby — Tue, 23 May 2023 14:46:41 +0000

Hosting a girls night this month and I’ve been searching for the perfect treat… this is IT! Incredibly soft, sweet, and all around delicious. I am so excited to now make it for the girls night!

By: Teri Hansen

Teri Hansen — Sat, 07 Jan 2023 17:16:26 +0000

In reply to Caroline Houlihan. I have made this recipe about 10 times and I agree -the directions for this step are vague and lack clues to help you know you’re on track. I also had the crystallizing issue at the beginning — three things: cook the butter LONGER til no foam (this means no water left so no crystallizing when you add sugar) and then in general you have to cook the mixture longer (like close to 20 minutes) AND at a lower temperature while stirring. Laborious. But it eventually does come together (usually with a little extra butter “floater”). I use a small whisk for this step that has silicone covers on the whisk tines. Hope this helps and encourages you to try again or helps another reader. It’s our families absolutely FAVORITE cookie recipe.

By: Loren

Loren — Wed, 07 Dec 2022 02:34:09 +0000

This cookie recipe is soooooo good! I saved prep time and made the dough in a lighter pan with sides and then baked about 38 minutes! The flavor is so good, thank you!!

By: Sierra Peterson

Sierra Peterson — Fri, 04 Mar 2022 20:45:08 +0000

Amazing pizookie recipe that tastes even better than the ones you get at restaurants!!! This is definitely a staple cookie recipe at my house. 🙂

By: Dean

Dean — Fri, 04 Mar 2022 18:33:04 +0000

I LOVE this recipe and blame it for my 5 lb. weight gain! I remember when we used to love ordering this at one of our favorite restaurants. Now I can make one that is even better right in my home. Thank you Modern Honey! Perfect combo of cookie and ice cream in the same bite.

By: Bro

Bro — Tue, 08 Feb 2022 22:42:13 +0000

In reply to Janine. Hello! Making this for the first time tonight, it seems like my butter never fully absorbed into my sugar and brown sugar and the way you were still in the video. Haven’t chilling now and still looks like a lot of butter floating on top. I probably had it on the burner for 10 minutes stirring it and didn’t want to burn my sugar so took it off. Hoping it turns out.

By: Shawn

Shawn — Sun, 06 Feb 2022 16:17:52 +0000

Made this for my wife’s birthday and it was amazing. My only criticism would be to absolutely not take warm/hot cast iron and put it in a freezer/fridge. Numerous cast iron manufacturers and blogs warn against this. The sudden temperature change can result in your cast iron cracking. Recipe was fantastic and will definitely make again.

By: Eva M

Eva M — Fri, 03 Sep 2021 06:52:25 +0000

In reply to Anonymous.

It doesn’t really make a difference…I mixed it in a bowl.

By: Eva M

Eva M — Fri, 03 Sep 2021 06:51:30 +0000

In reply to Nora.

I don’t think you have to fully stick to the amount of choc chips – I just chopped up a block of chocolate and added them too the mix until it felt right. I think it’s up to you how many and what type of choc chips you use – choc chips are pretty forgiving.