This chocolate chip skillet cookie is crazy good and the size of a dinner plate, boos! I swear the whole thing could block the sun if I held it up. I like my chocolate chip skillet cookies soft and gooey in the middle with chewy edges and that crispy, caramelized bottom only a cast iron can give. I sliced it up cute for the pics, but y’all already know it’s best eaten straight from the skillet with a big scoop of vanilla ice cream. This isn’t my first skillet dessert (shoutout to my skillet brownie), and I’m sure it won’t be my last!
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How to Make a Skillet Cookie
These step-by-step photos show how to make a skillet cookie, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Skillet Cookie Recipe
1. Whisk the dry ingredients together for the skillet cookies
Combine the flour, cornstarch, salt, baking powder, and baking soda in a small bowl.
2. Cream the butter and sugars with the wet ingredients
Beat them until fluffy, then mix in the egg and vanilla until smooth.
3. Add the flour mixture to the wet ingredients
Turn the mixer to low and blend until almost fully combined.
4. Mix in half of the chocolate chips
Fold them in, then chill the dough until firm but still scoopable.
5. Press the chocolate chip cookie dough into the skillet
Scoop six dough balls into the skillet, gently press them, and sprinkle the remaining chips on top.
6. Bake the chocolate chip skillet cookie until golden
Bake until your skillet chocolate chip cookie is golden and set, let it rest briefly, then slice and enjoy warm.
PRO TIP: The cookie won’t stick if your skillet is well seasoned. But if you have any doubts, butter it up first. Better safe than sorry! It will also help caramelize the bottom and add more flavor.
Full Skillet Cookie Recipe
Chocolate Chip Skillet Cookie Recipe
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Equipment
- 8-inch cast iron skillet
Ingredients
- 2/3 cup all-purpose flour
- ½ teaspoon cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter cold
- 2 tablespoons granulated sugar
- 1/3 cup + 1 tablespoon light brown sugar
- 1 large egg beaten, room temperature
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and place the rack in the middle position.
- In a small bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In the bowl of your stand mixer fitted with the beater attachment (or in a medium-sized bowl using your hand mixer), add the butter and both sugars. Cream on high for 2-3 minutes until the mixture is light and fluffy.
- Next, add the egg and beat until incorporated. Then add the vanilla and beat an additional 30 seconds until smooth.
- Reduce the mixer speed to low and add in the flour. Mix until almost completely mixed in, then add in ½ cup chocolate chips and beat until combined, about 1 minute. Set the remaining ¼ cup of chocolate chips aside.
- Cover the bowl and place in the refrigerator for one hour until firm, but scoopable.
- Scoop 6 cookie balls and place evenly in an 8-inch cast iron skillet. Press gently. Scatter remaining ¼ cup chocolate chips on top.
- Bake for 18-20 minutes, then remove from the oven. Let sit for 5 minutes, then slice and serve.
Notes
How to Store
- Room Temp: Keep your skillet cookie covered tightly in the skillet or transfer slices to an airtight container. It will stay soft for up to 3 days on the counter.
- Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temp.
- Tip: Warm slices in the microwave for 10-15 seconds or pop the whole skillet in a 300°F oven for 5-7 minutes. It will taste just like it came fresh out the oven!
Nutrition
Recipe Tips
- Use good chocolate chips, not the cheap stuff. You’ll taste the difference, trust me.
- Don’t skip chilling the dough. That hour in the fridge is what keeps the cookie thick, soft, and chewy.
- Keep an eye on the oven. You want to pull your cast iron skillet cookie out when the edges are golden and the center is just a little loose (not soupy). It will set as it cools.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yep. You can use a cake pan, a loaf pan, or even make individual cookies in a muffin pan.
Sure thing boos! Just mix the dough, scoop it into balls, and freeze them on a baking sheet until firm. Then pop them into a freezer bag and store for up to 3 months. When you’re ready to bake, let the dough thaw in the fridge overnight, then bake as directed.
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