Chocolate Chip Skillet Cookie

This warm and gooey chocolate chip skillet cookie is a perfect treat for any occasion. With crispy edges and a soft, melty center, it’s easy to make and even better when served with ice cream on top!

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Prep Time 10

Cook Time 25

Total Time 35

Servings 8 servings

Calories 365

Equipment

1 cast iron skillet

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.

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