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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.

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

  1. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe cast iron skillet with butter or nonstick spray.
  2. In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy.
  3. Whisk in the egg and vanilla extract until fully combined and slightly thickened.
  4. Add the flour, baking soda, and salt. Stir gently with a spatula until just combined. Do not overmix.
  5. Fold in 1 cup of the chocolate chips.
  6. Press the dough evenly into the prepared skillet, smoothing the top.
  7. Scatter the remaining chocolate chips over the top and press them in lightly.
  8. Bake for 20 to 25 minutes, until the edges are golden brown and the center is just set but still soft.
  9. Let the cookie cool in the skillet for 5 to 10 minutes. It will continue to set as it cools.
  10. 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

Find it online: https://thefamilycooking.com/skillet-chocolate-chip-cookie/