Chocolate Chip Cookie Skillet
This Chocolate Chip Cookie Skillet is everything you love about a warm chocolate chip cookie, just bigger, gooier, and made for sharing. It has crisp, buttery edges, a soft and chewy center, and plenty of melty chocolate chips in every bite.
The best part? The butter melts right in the cast-iron skillet while the oven preheats, which means fewer dishes and an extra easy cookie dough. Serve it warm with a few scoops of vanilla ice cream and dig right in.
Why You’ll Love This Chocolate Chip Cookie Skillet
- Crispy edges and a gooey center: A hot cast-iron skillet gives the cookie beautifully golden edges while keeping the middle soft.
- No mixer needed: Everything can be stirred together by hand.
- Minimal cleanup: The butter melts right in the skillet you’ll bake the cookie in.
- Loaded with chocolate: A full 1½ cups of chocolate chips makes sure there’s chocolate in every bite.
- Perfect for sharing: Bring the whole skillet to the table, add vanilla ice cream, and let everyone grab a spoon.
Ingredient Notes
Butter: The butter melts directly in the cast-iron skillet as the oven preheats. This makes the recipe extra simple and eliminates the need for another pan.
Dark brown sugar: Dark brown sugar adds moisture, chewiness, and a deeper caramel-like flavor.
Granulated sugar: A little granulated sugar helps give the cookie those lightly crisp edges.
Egg + egg yolk: Using one whole egg plus an additional yolk keeps the center rich, soft, and chewy.
Vanilla extract: Two teaspoons add plenty of classic vanilla flavor.
All-purpose flour: Measure your flour with a digital kitchen scale for the most accurate results.
Baking soda + baking powder: Using both gives the skillet cookie just enough lift without turning it cakey.
Sea salt: Salt balances the sweetness and makes the chocolate flavor stand out.
Chocolate chips: I use 1½ cups for a seriously chocolatey skillet cookie. Semisweet chocolate works especially well, but you can use your favorite.
Tips for the Best Cookie Skillet
Watch the skillet carefully. Cast iron holds heat extremely well, so the edges will continue cooking even after the skillet comes out of the oven.
Don’t overbake it. For that soft and gooey cookie center, remove it when the edges are golden and the middle is set but still looks slightly soft.
Let the butter mixture cool slightly. After the butter melts and you stir in the sugars, give the mixture a few minutes to cool before adding the egg and yolk.
Use an oven thermometer. Oven temperatures can vary more than you’d think, and an oven thermometer helps make sure you’re actually baking at 350°F.
Give it 15 minutes before serving. This allows the cookie to set slightly while still staying warm and gooey enough for ice cream.
FAQs
Can I use a different size skillet?
This recipe is written specifically for a 10-inch cast-iron skillet. A different skillet size will change the thickness of the cookie and may require a different baking time.
How do I know when the skillet cookie is done?
The edges should look golden brown and set, while the center should still look slightly soft. It will continue to set as it rests in the hot skillet.
Can I use chocolate chunks instead?
Absolutely. You can substitute chopped chocolate or chocolate chunks for the chocolate chips, or use a mixture of both.
What should I serve with a chocolate chip cookie skillet?
Vanilla ice cream is my favorite. You can also add chocolate sauce, caramel sauce, flaky sea salt, or even whipped cream.
Storage
This cookie skillet is definitely best served warm, but leftovers can be stored in an airtight container at room temperature for about 2–3 days.
To reheat, warm individual portions briefly in the microwave until the chocolate becomes soft and melty again.
Freezing
You can freeze baked portions of the cookie skillet in an airtight freezer-safe container for up to 2 months. Let them thaw at room temperature and gently reheat before serving.
My Favorite Tools for This Recipe
This post may contain Amazon affiliate links. As an Amazon Associate, I may earn a commission from qualifying purchases at no additional cost to you.
10-Inch Cast-Iron Skillet: The star of this recipe! Cast iron creates those crisp golden edges while keeping the center soft and gooey.
Silicone Spatulas: Great for mixing the dough, folding in all those chocolate chips, and scraping every bit of cookie dough into the skillet.
Digital Kitchen Scale: My favorite way to measure flour and other ingredients accurately for consistent baking results.
Whisk: Perfect for mixing the melted butter, sugars, eggs, and vanilla until smooth.
Oven Thermometer: Helps make sure your oven is actually at 350°F so you don’t accidentally over- or underbake your cookie skillet.
Chocolate Chip Cookie Skillet
Makes one 10-inch skillet
Ingredients
- 12 tablespoons (¾ cup) unsalted butter
- 1 cup packed dark brown sugar
- â…“ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon sea salt
- 1½ cups chocolate chips
- Vanilla ice cream, for serving
Instructions
- Add the butter to a 10-inch cast-iron skillet. Place the skillet in the oven and preheat the oven to 350°F, allowing the butter to melt in the skillet as the oven preheats.
2. Once the oven is preheated and the butter is melted, carefully remove the hot skillet from the oven.
3. Add the dark brown sugar and granulated sugar directly to the melted butter and stir until combined.
4. Let the mixture cool for 3–5 minutes.
5. Stir in the egg, egg yolk, and vanilla extract until smooth and fully combined.
6. Add the flour, baking soda, baking powder, and sea salt. Stir just until a dough forms.
7. Fold in the chocolate chips.
8. Spread the cookie dough evenly in the skillet.
9. Bake for 20–24 minutes, or until the edges are golden and set and the center is still slightly soft.
10. Let the cookie skillet rest for 15 minutes before serving.
11. Top the warm skillet cookie with vanilla ice cream and serve.
