This irresistible chocolate chip skillet cookie combines the comfort of a warm, gooey cookie with the rustic charm of cast-iron baking. Ready in just 35 minutes, it’s the perfect crowd-pleasing dessert that serves up nostalgic flavors in a stunning presentation. With crispy edges and a soft, melty center loaded with chocolate chips, this skillet sensation takes traditional cookie baking to new heights. Best of all, it’s a foolproof recipe that delivers restaurant-quality results right in your own kitchen.
Ingredients
- Butter: 12 tablespoons (1½ sticks), melted and slightly cooled
- Sugars: 1 cup light brown and ½ cup granulated for perfect sweetness
- Eggs: 1 large egg plus 1 egg yolk for rich texture
- Vanilla Extract: 2 teaspoons for delightful aroma
- All-Purpose Flour: 2 cups + 2 tablespoons, measured precisely
- Baking Soda: ½ teaspoon for perfect rise
- Salt: ½ teaspoon to enhance flavors
- Chocolate Chips: 1½ cups (mix of semi-sweet and milk chocolate recommended)
Instructions
- Prep: Heat your oven to 325°F and have your cast iron skillet ready
- Butter Preparation: Melt butter for 45 seconds and let it cool briefly
- Mix Wet Ingredients: Beat melted butter with both sugars until well combined
- Add Eggs: Mix in egg, egg yolk, and vanilla until smooth
- Combine Dry Ingredients: Gently stir in flour, baking soda, and salt
- Add Chips: Fold in chocolate chips until evenly distributed
- Baking: Press dough into 10″ or 12″ skillet, bake 28-35 minutes until lightly golden
- Cooling: Let rest 20-30 minutes in skillet before slicing
- Serving: Slice and serve warm, optionally topped with vanilla ice cream
Cooking Techniques
This skillet cookie’s magic lies in its perfect texture – crispy edges and a soft, gooey center! The cast iron skillet is your secret weapon here. It heats evenly and creates that amazing golden-brown bottom that makes this cookie extra special. Keep an eye on the baking time – pulling it out when it’s just barely golden will give you that wonderful soft center that makes skillet cookies so good.
Variations
Love mixing things up? Try these tasty twists on your skillet cookie! Switch between dark, milk, or white chocolate chips – or use a mix of all three! Add 1/2 cup of chopped nuts like pecans or walnuts for extra crunch. For a sweet-salty combo, sprinkle some sea salt on top right before baking. Want something extra indulgent? Drop small spoonfuls of peanut butter into the dough before baking.
Serving Suggestions
Nothing beats this skillet cookie warm from the oven! Add a scoop of vanilla ice cream on top and watch it melt into all the nooks and crannies – pure heaven! For extra fun, let everyone dig in right from the skillet with spoons (just be careful, the pan stays hot for a while). Want to dress it up? Drizzle some warm chocolate sauce or caramel on top. This recipe makes enough for 8-10 happy cookie lovers!
Storage Tips
Your skillet cookie will stay fresh at room temperature for 3-4 days if you cover it well. The texture is best on day one when it’s still a bit warm, but you can always pop individual slices in the microwave for 15-20 seconds to bring back that fresh-baked warmth. You can also wrap it tightly and freeze it for up to 2 months – just thaw and warm before serving!
Chocolate Chip Skillet Cookie
Equipment
- cast iron skillet
Ingredients
- 12 Tablespoons butter 1 ½ sticks melted and cooled until warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour + 2 Tablespoons
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips I use half semi sweet and milk chocolate
Instructions
- Heat oven to 325 degrees F.
- Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
- Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended.
- Add the egg, egg yolk, and vanilla and mix until combined.
- Stir in the flour, baking soda, and salt, just until combined.
- Gently stir in the chocolate chips.
- Press the cookie dough into a 10” or 12” cast iron skillet (or a regular, oven-safe skillet would work).
- Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven.
- Allow to cool in the skillet for at least 20-30 minutes before cutting.
- Slice cookie into pieces and serve warm with a scoop of vanilla ice cream, if desired.
