Chocolate Chip Skillet Cookie

A warm, gooey, golden-brown skillet cookie loaded with melting chocolate chips and crispy edges — the perfect mix of a soft-baked cookie center and a bakery-style crunch. It’s comfort food at its best, ideal for sharing, celebrations, or a fun weekend treat.

Why You’ll Love This Recipe

• Soft, gooey center with perfectly crisp, chewy edges
• Comes together in ONE skillet — no scooping or chilling needed
• Bakes fast and serves like a warm, rustic dessert
• Perfect for topping with ice cream, caramel, or chocolate drizzle
• Great for parties, sleepovers, or easy weeknight desserts

Ingredients

For the Skillet Cookie

• 1 cup (225 g) unsalted butter, melted
• 1 cup (200 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ½ cups (315 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ cups chocolate chips (or chunks)
• Optional: ½ cup chopped walnuts or pecans

For Serving (Optional)

• Vanilla ice cream
• Warm chocolate sauce
• Caramel drizzle
• Flaky sea salt

Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C).
Use a 10-inch oven-safe skillet (cast iron works best). Lightly butter it or leave as-is if well-seasoned.

2. Make the Cookie Base

In a large bowl:

• Whisk melted butter, brown sugar, and granulated sugar until smooth.
• Add eggs and vanilla; whisk until creamy and fully combined.

3. Add Dry Ingredients

In a separate bowl:

• Stir together flour, baking soda, baking powder, and salt.

Mix dry ingredients into the wet mixture until just combined — do not overmix.

Fold in chocolate chips and nuts (if using).

4. Press Into Skillet

Transfer cookie dough to the skillet and spread evenly.
Press a few extra chocolate chips on top for a bakery-style look.

5. Bake

Bake 20–25 minutes, or until the edges are golden and the center still looks slightly soft.
(For a firmer cookie, bake an extra 3–5 minutes.)

Let cool for 10 minutes before slicing — or serve warm with spoons.

You Must Know

• Melted butter gives the cookie its gooey center.
• Slight underbaking is key for a soft, molten texture.
• Cast iron creates crisp edges that contrast the soft interior.

Pro Tips

• Add a sprinkle of flaky sea salt on top for a sweet–salty finish.
• Press extra chocolate chunks into the dough before baking for gorgeous pools of melted chocolate.
• Use a mix of dark, milk, and semi-sweet chocolate for deeper flavor.
• If the skillet browns too fast around the edges, tent loosely with foil.

Ingredient Substitutions

• Butter → Use browned butter for richer flavor.
• Brown sugar → Swap half for dark brown sugar for extra chewiness.
• Flour → Use a 1:1 gluten-free blend if needed.
• Chocolate chips → Chunks, M&Ms, peanut-butter chips, or chopped chocolate bars all work.
• Eggs → Make it egg-free using ¼ cup unsweetened applesauce per egg (texture will be slightly softer).

Serving Suggestions

• Serve warm with ice cream for a classic “pizookie”-style dessert.
• Drizzle with caramel or hot fudge for extra decadence.
• Top with fresh berries for a lighter twist.
• Eat straight from the skillet for a fun, shareable dessert.

Storage Tips

• Store leftovers at room temperature for 2–3 days, covered.
• Reheat slices in microwave for 10–15 seconds to restore gooey texture.
• You can freeze baked portions for up to 2 months.

Frequently Asked Questions

→ Can I make this ahead of time?
Yes — assemble dough in the skillet, cover, and refrigerate up to 24 hours. Bake when ready.

→ What if I don’t have a cast-iron skillet?
Use any oven-safe skillet or a round cake pan.

→ How do I make it extra chewy?
Use more brown sugar than white sugar and slightly underbake.

→ Can I halve the recipe?
Yes — use a smaller 6–7 inch skillet and reduce baking time slightly.

Enjoy your Chocolate Chip Skillet Cookie — warm, gooey, cozy, and absolutely irresistible! 🍪✨

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