Skillet Chocolate Chip Cookie

Course Sweets & Dessert

Cuisine American

Prep Time 5

Cook Time 24

Total Time 29

Servings slices

Calories 447kcal

Author Kristine Underwood

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.
Add the egg and vanilla extract and mix until combined.
Add the flour, baking soda, and sea salt and mix until a soft dough forms.
Using a rubber spatula or a large wooden spoon, gently fold in the 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.

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.