Skillet Chocolate Chip Cookie

Introduction

There’s something undeniably special about pulling a warm, gooey chocolate chip cookie straight from a skillet to your table. This giant version delivers all the nostalgia of a classic cookie with delightfully crisp edges and a soft, melty center. It’s perfect for sharing and feels like an instant celebration.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 10

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup light brown sugar (packed)
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp sea salt
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron or oven-safe skillet with a bit of butter or non-stick spray.
2. In a large mixing bowl, beat the unsalted butter, granulated sugar, and packed light brown sugar together until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, sea salt, and baking soda.
5. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
6. Press the cookie dough evenly into the bottom of your prepared skillet.
7. Bake for 25-30 minutes, or until the edges are golden brown and the center is set but still slightly soft.
8. Remove from the oven and let the skillet cookie cool for at least 15-20 minutes before slicing and serving directly from the pan.

Variations

• Flaky Sea Salt Topping: Immediately after baking, sprinkle the top with an extra pinch of flaky sea salt for a sweet and salty contrast.
• A La Mode: Serve warm slices directly from the skillet topped with a scoop of vanilla ice cream for the ultimate dessert.
• Double Chocolate: Swap out 1/4 cup of the all-purpose flour for 1/4 cup of unsweetened cocoa powder to create a chocolate base.
• Mix-in Variation: Reserve a handful of chocolate chips to press into the top of the dough just before baking for a bakery-style look.

Tips for Success

• Ensure your butter is softened but not melted for the ideal cookie texture.
• Use a kitchen scale to measure your flour for accuracy; fluff the flour in its container before scooping and leveling off the cup with a knife.
• Don’t skip the cooling time! This allows the cookie to set and makes it much easier to slice cleanly.
• Check for doneness a few minutes early; the cookie will continue to cook from the residual heat of the skillet.

Storage & Reheating

Store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 15-20 seconds or warm the entire skillet in a 300°F oven for 5-10 minutes.

FAQ

Can I use a different pan?

Yes, you can use a 9×13 inch baking dish if you don’t have a skillet. The baking time may need a slight adjustment.

What if my cookie is browning too quickly?

If the edges are browning too fast before the center is set, loosely tent the skillet with aluminum foil for the last 5-10 minutes of baking.

Can I make the dough ahead of time?

Absolutely. Prepare the dough, press it into the greased skillet, cover tightly, and refrigerate for up to 48 hours. Let it sit at room temperature for 20-30 minutes before baking as directed.

Why is my cookie cakey?

This usually means you overmixed the dough after adding the flour, or measured the flour using the “scoop and pack” method, which adds too much. Mix just until combined and measure flour carefully.

Can I use salted butter?

Yes, but omit the 1/2 tsp of sea salt called for in the recipe to avoid an overly salty cookie.

Is the center supposed to be gooey?

When it first comes out of the oven, the center will be very soft, but it will firm up as it cools. It should be soft and chewy, not raw.