Chocolate Chip Skillet Cookie
Tina BevkThis chocolate chip skillet cookie is soft, gooey, and packed with melty chocolate. Baked in a cast iron skillet, it gets crispy edges while staying chewy in the center. Perfect for sharing, especially with a scoop of ice cream on top!
It's also great as a make-ahead option: mix up all the ingredients, throw it in the fridge, and bake when you need it! If you have some sourdough discard to use up, make sure to check out my Sourdough Chocolate Chip Cookie Skillet Recipe - it might fit your needs better.
Ingredients
- Butter – Softened, so it mixes easily and gives the cookie a rich flavor.
- Brown Sugar & Granulated Sugar – Brown sugar keeps it soft and chewy, while granulated sugar adds sweetness.
- Egg – Helps bind everything together.
- Vanilla Extract – Adds a warm, sweet flavor.
- All-Purpose Flour – The base of the cookie dough.
- Baking Soda – Helps the cookie rise slightly.
- Salt – Balances the sweetness.
- Semisweet Chocolate Chips – The star of the cookie!
- Dark Chocolate Chunks (Optional) – Adds extra chocolatey richness.
- Vanilla Ice Cream (Optional) – Tastes amazing with the warm cookie
See recipe card for quantities.
How to Make Chocolate Chip Skillet Cookie
Heat your oven to 350°F (175°C). Grease an 8-inch (20 cm) cast-iron skillet with butter or nonstick spray. In a medium bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until fluffy (about 2-3 minutes).
Beat in the egg and vanilla until fully mixed. In another bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, stirring until just combined. Don’t overmix.
Gently fold in the semisweet chocolate chips and dark chocolate chunks (if using).
Transfer the dough to the skillet and spread it evenly with a spatula.
Bake for 20-25 minutes, until the edges turn golden brown and the center is set. If you like it gooey, bake for less time. If you prefer a firmer cookie, bake a little longer.
Let the cookie sit for about 5 minutes. The skillet will keep cooking it a little as it cools.
Enjoy warm, straight from the skillet. Add vanilla ice cream on top if you like!
Hint: Use softened butter, It blends better, creating a smoother dough
Substitutions & Variations
- No Cast Iron Skillet? Use a round cake pan or an oven-safe dish instead.
- Chocolate Options: Try white chocolate chips, peanut butter chips, or a mix of chocolates.
- Add Nuts: Chopped walnuts or pecans add a nice crunch.
- Make it Extra Gooey: Underbake slightly for a soft, melty center.
💭Crucial Success Tips
Don't overmix the dough! Overmixing can make the cookie tough instead of soft.
FAQ
Yes! Store it in the fridge for up to 24 hours before baking.
Warm it in the oven at 300°F for 5-10 minutes, or microwave a slice for 15-20 seconds.
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) or ¼ cup applesauce.
Chocolate Chip Skillet Cookie
Equipment
Ingredients
- 115 grams unsalted butter, softened ½ cup
- 100 grams light brown sugar, packed ½ cup
- 50 grams granulated sugar ¼ cup
- 1 large egg 50 g
- 1 teaspoon vanilla extract
- 125 grams all-purpose flour 1 cup
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 130 grams semisweet chocolate chips ¾ cup
- 40 grams dark chocolate chunks (optional) ¼ cup
- Vanilla ice cream for serving (optional)
Instructions
- Heat your oven to 350°F (175°C). Grease an 8-inch (20 cm) cast-iron skillet with butter or nonstick spray.
- In a medium bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until fluffy (about 2-3 minutes).
- Beat in the egg and vanilla until fully mixed.
- In another bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, stirring until just combined. Don’t overmix.
- Gently fold in the semisweet chocolate chips and dark chocolate chunks (if using).
- Transfer the dough to the skillet and spread it evenly with a spatula.
- Bake for 20-25 minutes, until the edges turn golden brown and the center is set. If you like it gooey, bake for less time. If you prefer a firmer cookie, bake a little longer.
- Let the cookie sit for about 5 minutes. The skillet will keep cooking it a little as it cools.
- Enjoy warm, straight from the skillet. Add vanilla ice cream on top if you like!
Notes
- No Cast Iron Skillet? Use a round cake pan or an oven-safe dish instead.
- Chocolate Options: Try white chocolate chips, peanut butter chips, or a mix of chocolates.
- Add Nuts: Chopped walnuts or pecans add a nice crunch.
- Make it Extra Gooey: Underbake slightly for a soft, melty center.
Nutrition
How To Store Chocolate Chip Skillet Cookie
- Room Temperature: Cover and keep at room temp for up to 3 days.
- Refrigerator: Store in an airtight container for up to a week.
- Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Warm in the oven for a fresh-baked taste
Author: Tina Bevk
Tina, from the blog "Stretch and Folds," balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
