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Chocolate Chip Skillet Cookie

Golden brown chocolate chip skillet cookie with melted chips and vanilla ice cream.

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A big, beautiful, and communal dessert that is the ultimate in cozy, no-fuss baking. This one-bowl recipe yields a warm, gooey-centered, crisp-edged masterpiece perfect for sharing with friends and family.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups semi-sweet chocolate chips
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch cast iron or oven-safe skillet.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed for 2-3 minutes, until light and fluffy.
  3. Beat in the eggs one at a time until fully incorporated. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no dry streaks remain.
  6. Fold in the chocolate chips by hand with a spatula.
  7. Press the dough evenly into the prepared skillet, smoothing the top.
  8. Bake for 25-30 minutes, until the top is golden brown, the edges are set, and the center looks slightly soft.
  9. If desired, sprinkle with flaky sea salt immediately after removing from the oven.
  10. Let the cookie cool in the skillet for at least 30-45 minutes before slicing and serving.

Notes

For best results, ensure butter and eggs are at room temperature. Do not overmix the dough once flour is added. The cookie will continue to set as it cools. Store covered at room temperature for 2-3 days.

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