Chocolate Chip Skillet Cookie Recipe

As a mom of three, I’m always looking for simple yet indulgent treats that I can whip up in no time to satisfy our sweet cravings. This Chocolate Chip Skillet Cookie is just the thing! It’s the perfect dessert for when we want something warm and gooey to share as a family. I love how it combines the rich, comforting flavors of chocolate with that irresistible skillet-baked goodness that’s both soft and slightly crispy at the edges.

I’ve made this recipe countless times, and it’s always a hit. There’s something so satisfying about taking a warm, melty cookie out of the oven and watching everyone eagerly scoop out their portion – especially when we add a scoop of vanilla ice cream on top. It feels like a special treat, but it’s easy enough to make on a busy afternoon or for a last-minute dessert. Plus, it’s a fun way to switch things up from traditional cookies!

What I love most about this skillet cookie is how customizable it is. You can stick to classic semisweet chocolate chips, or you can go all out by adding dark chocolate chunks for an extra layer of richness. Whether you like your cookie soft and gooey or a little firmer with a golden edge, you can adjust the baking time to get it just right. Trust me, this one is going to become a family favorite in no time!

Ingredients

• 1/2 cup (115 g) unsalted butter, softened: Start with butter that’s softened to room temperature for the best creamy texture and easy mixing.
• 1/2 cup (100 g) light brown sugar, packed: The light brown sugar adds a subtle molasses flavor, giving the cookie a warm, rich sweetness.
• 1/4 cup (50 g) granulated sugar: Granulated sugar helps balance the richness of the brown sugar and gives the cookie a slight crispness.
• 1 large egg (50 g): The egg binds everything together, providing structure and moisture to the cookie dough.
• 1 tsp vanilla extract (5 ml): Vanilla extract brings a lovely depth of flavor, enhancing the overall sweetness of the cookie.
• 1 cup (125 g) all-purpose flour: All-purpose flour is the base of the cookie dough, giving it the right texture and structure.
• 1/2 tsp baking soda (2 g): Baking soda helps the cookie rise slightly and gives it that perfect chewy texture.
• 1/4 tsp salt (1.5 g): A pinch of salt enhances the flavors of the chocolate and balances the sweetness of the dough.
• 3/4 cup (130 g) semisweet chocolate chips: Semisweet chocolate chips melt beautifully, creating those irresistible pockets of chocolate throughout the cookie.
• 1/4 cup (40 g) dark chocolate chunks (optional): For an extra indulgent touch, dark chocolate chunks offer a richer, more intense chocolate flavor.
• Vanilla ice cream, for serving (optional): A scoop of vanilla ice cream on top of this warm cookie creates the perfect sweet and creamy contrast.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) cast iron skillet with butter or nonstick spray.

2. Cream Butter and Sugars: In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

5. Add Chocolate Chips: Fold in the semisweet chocolate chips and dark chocolate chunks (if using).

6. Press into Skillet: Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula, smoothing the top.

Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is just set. For a gooier cookie, bake for less time; for a firmer cookie, bake slightly longer.

Cool Slightly: Remove the skillet from the oven and let the cookie cool for about 5 minutes. The skillet will continue to cook the cookie slightly as it cools.

Serve: Serve warm, directly from the skillet, with scoops of vanilla ice cream on top if desired.

Chocolate Chip Skillet Cookie Tips & Tricks

• Don’t Overmix the Dough: When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can make the cookie dough tough, resulting in a less-than-perfect texture.

• Use Room Temperature Butter: Softened butter (but not melted) creates a smoother dough and helps incorporate the sugars evenly, ensuring your cookie has that soft, tender texture.

• Customize the Chocolate: Mix up the types of chocolate to suit your taste. Try adding milk chocolate chips, white chocolate chunks, or even a sprinkle of toffee bits for added flavor and texture.

• Check for Doneness: For a gooey center, bake the cookie for 20-22 minutes. If you prefer a firmer cookie, go for 23-25 minutes. Just make sure the edges are golden, and the center is set.

• Cool Slightly: Let the skillet cookie rest for about 5 minutes after baking. It will continue to cook slightly as it cools, giving you the perfect balance of chewy and gooey.

• Use a Cast Iron Skillet: The cast iron skillet helps to distribute heat evenly, ensuring that the cookie bakes consistently. Plus, it gives that rustic, charming presentation when served straight from the skillet.

• Top with Ice Cream: For an extra indulgent treat, serve your warm cookie with a generous scoop of vanilla ice cream or a drizzle of caramel sauce to really take it over the top.

• Avoid Overcrowding the Skillet: Press the dough into an even layer in the skillet, but don’t try to pack it too tightly. The dough needs space to spread out a bit as it bakes.

• Add a Pinch of Sea Salt: After baking, sprinkle a small pinch of flaky sea salt on top of the cookie for an extra layer of flavor that enhances the chocolatey sweetness.

• Make It Ahead: You can prep the dough ahead of time and store it in the fridge for a day or two before baking. This allows the flavors to meld and makes the process even easier when you’re ready to bake.