Chocolate Chip Cookie Skillet (Printable)

A gooey chocolate chip baked in a skillet with crisp edges and a soft center, ideal for sharing.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1/2 cup unsalted butter, melted and slightly cooled
05 - 1/2 cup granulated sugar
06 - 1/2 cup packed brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 cup semisweet chocolate chips
10 - 1/2 cup chopped walnuts or pecans (optional)

# How to Make:

01 - Preheat the oven to 350°F. Lightly grease a 10-inch ovenproof skillet, preferably cast iron.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and well blended.
04 - Add the egg and vanilla extract to the wet mixture and whisk until fully incorporated.
05 - Gradually stir the dry ingredients into the wet mixture until just combined.
06 - Fold in chocolate chips and nuts, if using.
07 - Spread the dough evenly into the prepared skillet.
08 - Bake for 22 to 25 minutes until the top is golden and edges are set, leaving the center slightly soft.
09 - Allow to cool for 5 minutes. Serve warm, optionally topped with ice cream.

# Expert Tips:

01 -
  • No mixer needed, no cooling time required—from mixing bowl to warm dessert in under 40 minutes, which feels like pure magic when cravings hit
  • One skillet means one less dish to clean, and honestly, serving straight from the pan feels more indulgent than any plated dessert ever could
  • The crispy-edged, soft-centered texture is actually impossible to replicate with traditional cookies—the skillet creates this magic combination naturally
02 -
  • The center will continue cooking from residual heat after you remove it from the oven, so pull it out when it still looks slightly underdone in the middle—this is not a mistake, it's strategy
  • Room temperature ingredients mix together more smoothly; if your egg and butter are cold, they won't incorporate properly and you'll end up with pockets of unmixed mixture
  • A cast iron skillet is genuinely worth the investment here because it distributes heat so evenly that you get consistent browning without hot spots, but any ovenproof skillet will work
03 -
  • Brown your butter separately before mixing if you want to take this from delicious to absolutely unforgettable—just let it cool completely before combining with the sugars
  • Use a combination of white and brown sugars in equal parts, then swap out one of those white sugars for a tablespoon of honey; this creates a chewier, more complex sweetness that tastes homemade in the best way

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