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Skillet Chocolate Chip Cookie
Sometimes you want homemade chocolate chip cookies, but you don’t necessarily want to scoop cookie dough, rotate baking sheets, and somehow end up washing three bowls in the process.
That’s where my all time favorite skillet chocolate chip cookie comes in.
It’s everything you love about a classic chocolate chip cookie, just baked in one cast iron skillet instead. The edges get golden and slightly crisp, the center stays soft and chewy, and the whole thing comes together with less effort than making a full batch of cookies.
I started making skillet cookies years ago when I wanted something homemade after dinner but didn’t feel like committing to an entire baking project. Turns out pressing all the dough into one pan is a lot easier than scooping individual cookies. Who knew?
Serve it warm with vanilla ice cream, eat it straight from the skillet, or cut it into wedges if you’re feeling civilized.
Why You’ll Love This Skillet Chocolate Chip Cookie
This skillet chocolate chip cookie is soft, gooey, chewy, buttery, and packed with chocolate chips. The cast iron skillet creates perfectly golden edges while keeping the center tender, which means you get a little bit of everything in every bite.
It’s easy to make, uses simple pantry staples, and feels a little special without requiring much extra work. It’s also a great dessert when you want cookies but don’t want to bake multiple batches (one and done, haha).
Ingredient Notes
- As usual, I prefer dark brown sugar for this recipe because it gives the cookie a deeper flavor and helps keep it soft and chewy in the center. If you only have light brown sugar, don’t stress, it’ll work just fine.
- Make sure to use properly softened (unsalted) butter, so it creams properly with the sugar. Melted butter will give you a completely different texture.
- Semi-sweet chocolate chips are my go-to, but chocolate chunks or even milk chocolate chips work great too if that’s what you have. Milk chocolate will be a little sweeter.
- A 10-inch skillet gives this cookie the perfect thickness. If you use a smaller skillet, you’ll likely need a few extra minutes of baking time.
- You can add some flaky sea salt on top, which is completely optional, but I feel like a little sprinkle on top is never a bad idea.
Step-By-Step Instructions
- Preheat your oven to 350°F and lightly grease a 10 inch cast iron skillet. If it’s well seasoned, you don’t need much.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed for 1-2 minutes, just until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Stir in the flour, baking soda, and salt until a soft dough forms.
- Using a rubber spatula, gently fold in the chocolate chips.
- Press the dough evenly into the prepared skillet.
- Bake for 24 to 26 minutes, or until the edges are golden brown and the center is just set.
- Let the cookie cool in the pan for about 10 minutes before slicing and serving.
10″ Cast Iron Skillet
This cast iron skillet heats evenly and goes from stove to oven with ease. It’s durable, versatile, and perfect for everyday cooking and baking.
Recipe Tips & Notes
- Don’t overbake this cookie. The center should still look slightly soft (but not shiny) when you pull it from the oven. It will continue cooking as it cools. If it’s overbooked, it’ll be dry and crunchy, especially around the edges and on the bottom.
- The texture of this cookie is on the underbaked side (especially in the center), this is what we’re going for. Skillet cookies should be soft and gooey in the center, but baked around the outside.
- The cookie will be very fragile just out of the oven, it needs time to set up. Once fully cool, it the slices will be solid.
- If you like a thicker cookie, use a 9-inch skillet and add a few extra minutes to the baking time.
- This cookie is best served warm (ideally right out of the oven, after cooling for a few minutes). A scoop (or three) of vanilla ice cream on top is also highly recommended.
- If your skillet is well seasoned, you may not need much grease at all (or any).
- This recipe makes 8 good size slices, but you can cut them smaller to make 12 or even 16 smaller pieces. The choice is yours, haha.
Tip
You can also make the dough ahead of time and refrigerate it for up to 2 days before baking the cookie. Let the dough come up to room temperature before baking or add a few extra minutes to the baking time.
Storage Recommendations
This cookie is best eaten warm and right out of the oven, if possible. But it does store well (like most cookies). Cover any leftovers tightly and keep them on the kitchen counter for up to 3 days.
You can also freeze this cookie. Just cut the cookie into wedges and freeze them in an airtight container for up to 3 months. Let them thaw at room temperature or warm them in the microwave for a few seconds before serving again.
Other Baked Goods That Never Last Long Around Here
Skillet Chocolate Chip Cookie
Equipment
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed, dark, may use light)
- 1/2 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup chocolate chips (semi-sweet, milk, or dark chocolate)
Instructions
- Preheat oven to 350°F and lightly grease a 10 inch cast iron skillet.
- In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer on medium speed for 1-2 minutes, until light and fluffy.1/2 cup unsalted butter, 1/2 cup brown sugar, 1/2 cup sugar
- Add the egg and vanilla extract and mix until combined.1 egg, 2 tsp vanilla extract
- Add the flour, baking soda, and sea salt and mix until a soft dough forms.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt
- Using a rubber spatula or a large wooden spoon, gently fold in the chocolate chips.1 1/4 cup chocolate chips
- Turn the dough out into the skillet and press the cookie evenly into the bottom of the skillet.
- Bake for 24–26 minutes, rotating the skillet halfway through baking, until edges are golden and center is just set (and no longer shiny).
- Let the cookie cool for 10 minutes before slicing and serving.
- Store leftovers in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
Notes
- Don’t overbake this cookie. The center should still look slightly soft (but not shiny) when you pull it from the oven. It will continue cooking as it cools.
- The texture of this cookie is on the underbaked side (especially in the center).
- The cookie will be very fragile just out of the oven, it needs time to set up. Once fully cool, it the slices will be solid.
- If you like a thicker cookie, use a 9-inch skillet and add a few extra minutes to the baking time.
- This cookie is best served warm (ideally right out of the oven, after cooling for a few minutes).
- If your skillet is well seasoned, you may not need much grease at all (or any).
- This recipe makes 8 good size slices, but you can cut them smaller to make 12 or even 16 smaller pieces.
