Why You’ll Love This Recipe
I make this skillet chocolate chip cookie whenever I want a classic dessert that feels a little more special than a batch of regular cookies. It comes together in one bowl with no mixer and no chilling, and it’s ready in about 30 minutes. The brown sugar and melted butter give it a deep caramel flavor, the edges bake up golden and slightly crisp, and the center stays soft and almost underbaked in the best way. Everyone grabs a spoon and digs in right from the skillet, so there’s no cookie sheet to scoop and no fuss. Add a scoop of vanilla ice cream and it’s hard to beat.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (180 g) semi-sweet chocolate chips, divided
- Flaky sea salt (optional)
- Vanilla ice cream, for serving
Directions
- Preheat the oven. Heat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with butter or cooking spray.
- Mix the wet ingredients. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and whisk until glossy and well combined.
- Add the dry ingredients. Stir in the flour, baking soda, and salt until just combined. Be careful not to overmix, or the cookie will turn out tough.
- Fold in the chocolate. Fold in 3/4 cup of the chocolate chips. The dough will be thick and soft.
- Fill the skillet. Press the dough evenly into the skillet and scatter the remaining chocolate chips over the top, pressing them in lightly.
- Bake. Bake for 18 to 22 minutes, until the edges are golden brown and the center looks just set. It will keep firming up as it cools.
- Rest and serve. Let the cookie cool in the skillet for 5 to 10 minutes. Sprinkle with flaky sea salt if you like, then top with scoops of vanilla ice cream and serve warm.
Servings and Timing
- Prep time: 10 minutes
- Bake time: 18 to 22 minutes
- Total time: about 30 minutes, plus a short rest
- Servings: 6 to 8 slices
Variations
- Nuts: I like to fold in 1/2 cup of chopped walnuts or pecans for a little crunch.
- Brown butter: Brown the butter in a saucepan until nutty and fragrant, then cool slightly before using for a deeper, toffee-like flavor.
- Chocolate mix: Use a combination of semi-sweet, milk, and white chocolate chips, or swap in chopped chocolate bars for bigger melty pockets.
- Peanut butter swirl: Drop spoonfuls of creamy peanut butter over the dough and swirl gently before baking.
- S’mores style: Top the cookie with mini marshmallows and graham cracker crumbs for the last 3 minutes of baking.
Storage and Reheating
- Storing: Cover the skillet tightly with foil, or move leftover slices to an airtight container. They’ll keep at room temperature for up to 3 days.
- Reheating: Warm individual slices in the microwave for 10 to 15 seconds, or heat the whole skillet in a 300°F (150°C) oven for 8 to 10 minutes until soft and gooey again.
- Freezing: Wrap cooled slices individually and freeze for up to 2 months. Thaw overnight, then reheat as above.
FAQs
What size skillet should I use?
A 10-inch cast iron skillet is ideal. A 9-inch skillet works too, but add a few minutes to the baking time since the cookie will be thicker.
Can I make it without a cast iron skillet?
Yes. Any oven-safe 10-inch skillet or a 9-inch round cake pan will work. Cast iron gives the crispiest edges and holds heat well, so the cookie stays warm longer.
How do I know when it’s done?
The edges should be golden and set, and the center should look soft but not wet. Remember that it continues to cook in the hot skillet after you take it out.
Can I make the dough ahead of time?
Absolutely. Press the dough into the skillet, cover it, and refrigerate for up to 24 hours. Bake it straight from the fridge and add 2 to 3 minutes to the baking time.
Why is my cookie dry or crumbly?
It was most likely overbaked or the flour was packed into the cup. Spoon the flour into your measuring cup and level it off, and pull the skillet from the oven while the center still looks a little soft.
Conclusion
This skillet chocolate chip cookie is simple, cozy, and always a crowd-pleaser. It’s the easiest way I know to turn a classic cookie into a shareable dessert. Grab a few spoons, add a scoop of ice cream, and I promise it’ll disappear fast. If you try it, I’d love to hear how yours turns out!
Print
This skillet chocolate chip cookie is crisp and golden around the edges with a soft, gooey, buttery center loaded with melty chocolate chips. It’s mixed in one bowl, baked in a single cast iron pan, and ready in about 30 minutes. Serve it warm, straight from the skillet, with a scoop of vanilla ice cream for the ultimate easy dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (210 g) semi-sweet chocolate chips, divided
- Flaky sea salt, for sprinkling (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe cast iron skillet with butter or nonstick spray.
- In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.
- Whisk in the egg and vanilla extract until fully combined and slightly thickened.
- Add the flour, baking soda, and salt. Stir gently with a spatula until just combined. Do not overmix.
- Fold in 1 cup of the chocolate chips.
- Press the dough evenly into the prepared skillet, smoothing the top.
- Scatter the remaining chocolate chips over the top and press them in lightly.
- Bake for 20 to 25 minutes, until the edges are golden brown and the center is just set but still soft.
- Let the cookie cool in the skillet for 5 to 10 minutes. It will continue to set as it cools.
- Sprinkle with flaky sea salt, slice into wedges, and serve warm with vanilla ice cream.
Notes
- Do not overbake. Pull the skillet out when the center still looks slightly underdone for a gooey middle.
- A 10-inch skillet gives a thinner cookie with crisp edges. In an 8-inch skillet, bake 5 to 8 minutes longer for a thicker, softer cookie.
- Let the melted butter cool for a few minutes before mixing so the chocolate chips do not melt into the dough.
- Chocolate chunks or chopped chocolate bars work well in place of chips.
- Store leftovers covered at room temperature for up to 2 days. Reheat a slice in the microwave for 10 to 15 seconds.
- To make ahead, press the dough into the skillet, cover, and refrigerate up to 24 hours. Add 3 to 5 minutes to the bake time.
Nutrition
- Serving Size: 1 slice (1/8 of the skillet)
- Calories: 380
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
