Chocolate Chip Skillet Cookie

Chocolate chip cookies topped with vanilla mousse and a drizzle of chocolate sauce.

5 from 4 votes

A Crumbl Copycat recipe for the Chocolate Chip Skillet Cookie. This is a soft and chewy chocolate chip cookie with a scoop of heavenly vanilla mousse and a drizzle of ganache. This easy recipe uses simple ingredients and requires no chill time. These cookies also freeze well.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Keyword: chocolate chip skillet cookie, copycat skillet cookie, crumbl copycat recipe, crumbl skillet cookie, frosted chocolate chip cookie, skillet cookie

Servings: cookies

Calories: 377kcal

Ingredients

Chocolate Chip Cookie

8 tablespoons unsalted butter very soft
1/2 cup brown sugar (3.5ounces)
1/3 cup sugar (2.3ounces)
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (7.5 ounces)
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (mini chips would also be great!)

Vanilla Mousse

1 1/2 cups heavy cream
3 tablespoons instant vanilla pudding mix (about 1 ounce)
1 1/2 tablespoons powdered sugar
1/4 teaspoon vanilla extract

Chocolate Ganache Drizzle

2 tablespoons unsalted butter
4 tablespoons chocolate chips

Instructions

Cookies

Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Note that the butter should be quite soft, but not melted. It should smush easily with a fork.
Use a fork to cream together the butter, brown sugar, and granulated sugar until completely combined and smooth.
Add egg and vanilla extract to the butter mixture and stir until smooth.
Add all dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don't overmix).
Add the chocolate chips and fold in gently.
Use a 3 tablespoon cookie scoop to scoop out cookies and arrange a few inches apart on baking sheets. Bake cookies one tray at a time for about 12 minutes or or until very lightly golden on the edges. Don't overbake. Cookies will still be quite soft in the center.
Allow to cool for 4-5 minutes and then press in the centers with a smaller cookie scoop (I used a 1 1/2 tablespoon scoop) or a small spoon.

Vanilla Mousse

Prepare while the cookies are baking.
Whisk together all ingredients gently for 1-2 minutes until the pudding mix is dissolved.
Now, use a hand mixer on low speed with the whisk attachment to whip the mixture until it is thickened to soft or medium peaks. It will go fast so be careful not to overmix. Store in fridge until cookies are cool enough to frost.

Chocolate Ganache Drizzle

Once cookies have cooled off and you are ready to decorate, prepare the ganache drizzle.
Melt butter in a small bowl in the microwave. Add chocolate chips and cover with a small plate. Let sit for five minutes and then stir to combine.
If the chocolate doesn't melt completely, pop in the microwave for 10 second increments (stirring in between) until completely melted). Chocolate will set as it cools. You can reheat briefly in the microwave if necessary.

Decorate Cookies

If you don't want the mousse to melt at all (ideal for preparing ahead), then wait until cookies are completely cool before decorating.
Use a 1 1/2 tablespoon scoop to add a big scoop of vanilla mousse to the centers of each cookie. Drizzle with the warm chocolate ganache (you can even use a piping bag with a small round tip if desired).

Notes

Make Ahead and Storage Instructions for Undecorated Cookies:

Undecorated cookies may be stored at room temperature in an air-tight container for up to 5 days. The vanilla mousse can be stored in the fridge for up to 5 days. Prepare the chocolate drizzle directly before serving.

Make Ahead and Storage Instructions for Decorated Cookies:

Decorated cookies (cookie, mousse, and ganache) can be refrigerated for 5 days. Do not stack.

Decorated cookies can be frozen for 1-2 months. You can flash freeze the decorated cookies. Just freeze them completely on a cookie sheet before wrapping in plastic wrap and storing in the freezer in a freezer-safe container.

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