This Chip Cookie Boise is a warm, gooey, shareable dessert that combines a classic chocolate chip cookie with a distinctly Idaho twist: a layer of rich huckleberry jam swirled through the center. Baked and served straight from a cast-iron skillet, it delivers crisp edges, a soft center, and a sweet-tart berry flavor that pairs perfectly with vanilla ice cream. It is a simple, crowd-pleasing dessert that works for weeknight treats or casual get-togethers.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (160 g) huckleberry jam (or substitute with blueberry or blackberry jam)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet or a 9-inch (23 cm) oven-safe skillet with butter or nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain. Whisk in the egg and vanilla extract until fully combined.
- Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Do not overmix. Fold in the chocolate chips until evenly distributed.
- Spread the cookie dough evenly into the prepared skillet, smoothing the top with a spatula.
- Drop spoonfuls of the huckleberry jam over the surface of the dough. Use a knife or toothpick to gently swirl the jam into the top layer of the dough, creating a marbled pattern. Do not mix it all the way through.
- Bake for 22–25 minutes, until the edges are golden brown and the center is just set but still soft. A toothpick inserted near the edge should come out clean; the center will look slightly underdone, which is correct.
- Remove the skillet from the oven and let it cool on a wire rack for 5–10 minutes. The cookie will continue to set as it cools.
- Serve warm, directly from the skillet, topped with scoops of vanilla ice cream if desired.
Tips
- Huckleberry substitute: If you cannot find huckleberry jam, use a high-quality blueberry or blackberry jam. The flavor will be slightly different but still tart and fruity. Avoid using jelly, which lacks the fruit pulp and can make the cookie too sweet.
- Do not overbake: The key to a soft, gooey skillet cookie is pulling it out of the oven while the center still looks slightly underdone. It will finish setting as it cools in the hot skillet.
- Use a real skillet: A cast-iron skillet conducts heat evenly and gives the cookie crisp edges. If you use a glass or ceramic baking dish, reduce the oven temperature to 325°F (165°C) and expect a slightly longer baking time, about 25–28 minutes.
- Room temperature egg: Let the egg sit out for 15–20 minutes before mixing. A cold egg can seize the melted butter, making the dough stiff and harder to spread.
Serving Suggestions
Serve the chip cookie Boise warm, straight from the skillet, with a generous scoop of vanilla bean ice cream. The cold creaminess balances the warm, gooey cookie and the tart huckleberry swirl. For a touch of elegance, drizzle with a little caramel sauce or sprinkle with flaky sea salt just before serving. This dessert is best enjoyed family-style, with everyone digging in with spoons or forks.
Variations
- Nutty version: Fold in ½ cup (60 g) of toasted chopped pecans or walnuts along with the chocolate chips for added crunch.
- White chocolate and raspberry: Swap the semisweet chips for white chocolate chips and use raspberry jam instead of huckleberry for a sweeter, brighter flavor.
- Double chocolate: Replace ¼ cup (30 g) of the all-purpose flour with unsweetened cocoa powder and use dark chocolate chips for a deeply chocolatey base that pairs well with the berry jam.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Cover the skillet with foil or transfer any leftover cookie to an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 15–20 seconds, or warm the whole skillet in a 300°F (150°C) oven for 5–8 minutes until heated through. The cookie is best enjoyed within the first day, as the texture will become denser over time.
Frequently Asked Questions
Can I make this cookie dough ahead of time? Yes. Prepare the dough (without the jam swirl), cover it tightly, and refrigerate for up to 48 hours. When ready to bake, let the dough sit at room temperature for 20 minutes, then spread it in the skillet, add the jam, and bake as directed. You may need to add 2–3 minutes to the baking time.
What if I don’t have a cast-iron skillet? You can use a 9-inch (23 cm) oven-safe skillet, a cake pan, or a pie dish. Grease it well and reduce the oven temperature to 325°F (165°C) if using glass or ceramic. The baking time will be similar, but check for doneness at the 22-minute mark.
Can I use frozen huckleberries instead of jam? Yes. Use ½ cup (75 g) of frozen huckleberries tossed in 1 teaspoon of cornstarch and 1 tablespoon of sugar. Scatter them over the dough and swirl gently. The berries will burst during baking, creating a similar effect to the jam.
Why is my cookie dry? Overbaking is the most common cause. The center should look slightly underdone when you pull it from the oven. Also, make sure you measure the flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly with the cup, which packs in too much flour.
Can I double this recipe? Absolutely. Double all the ingredients and bake in a 12-inch (30 cm) skillet. Increase the baking time to 30–35 minutes, checking for doneness at the 30-minute mark. This will serve 12–14 people.
Is this safe to eat if it is slightly undercooked in the middle? Yes. The egg in this recipe is baked to a safe internal temperature of 160°F (71°C) as the cookie sets, even if the center looks soft. The residual heat of the skillet continues to cook the center after removal from the oven. If you are concerned, check the center with an instant-read thermometer; it should read at least 160°F (71°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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