Chocolate Chip Skillet Cookie

Chocolate chip skillet cookie baked in a cast iron skillet with crisp edges and a soft, chewy center. This easy skillet cookie recipe uses melted butter, brown sugar, and chocolate chips for a rich homemade dessert. Popular as a warm skillet cookie dessert, it’s perfect for sharing, serving with ice cream, and making for family gatherings or casual dinners. Often searched as chocolate chip skillet cookie, cast iron cookie, or pizookie-style dessert.

Ingredients

• 12 tablespoons butter (1½ sticks), melted and cooled until warm (170 g)
• 1 cup light brown sugar (200 g)
• ½ cup granulated sugar (100 g)
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract (10 ml)
• 2 cups + 2 tablespoons all-purpose flour (255 g)
• ½ teaspoon baking soda (2.5 g)
• ½ teaspoon salt (3 g)
• 1½ cups semi-sweet chocolate chips (about 255 g; a mix of semi-sweet and milk chocolate works well)

Instructions

1. Preheat the oven to 325°F (165°C).
2. Place the butter in a microwave-safe bowl and heat for about 45 seconds, until mostly melted. Let cool slightly until warm, not hot.
3. In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Beat with an electric mixer until smooth and well blended.
4. Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
5. Add the flour, baking soda, and salt. Stir just until combined—do not overmix.
6. Gently fold in the chocolate chips.
7. Press the cookie dough evenly into a 10-inch or 12-inch cast iron skillet (or any oven-safe skillet).
8. Bake for 28–35 minutes, until the top is lightly golden and the center looks just set. Avoid overbaking, as the cookie will continue to cook in the hot skillet.
9. Let cool in the skillet for 20–30 minutes before slicing. Serve warm.

Tips

• Underbaking slightly gives a soft, gooey center.
• Use a kitchen scale for best accuracy with flour.
• Let the butter cool slightly to avoid scrambling the eggs.

Variations and Substitutions

• Chocolate: Use dark chocolate chunks or add white chocolate chips.
• Add-ins: Chopped walnuts or pecans add crunch.
• Gluten-free: Substitute a 1:1 gluten-free flour blend.
• No skillet: Bake in a greased 9-inch round cake pan.

FAQs

Why use an extra egg yolk?
It adds richness and keeps the cookie soft and chewy.

Can I make this ahead of time?
Yes. Bake, cool, and reheat slices briefly before serving.

How do I store leftovers?
Cover and store at room temperature for up to 2 days or refrigerate for 4 days.

Serving Suggestions

Serve warm straight from the skillet or topped with vanilla ice cream, whipped cream, or chocolate sauce.

Why You’ll Love This Recipe

• Crispy edges with a soft, chewy center
• One-bowl dough with simple ingredients
• Perfect for sharing and serving warm
• Classic chocolate chip flavor in an easy skillet format

Chocolate Chip Skillet Cookie

Recipe by el hassan

Servings

15

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

399

kcal

Ingredients

• 12 tablespoons butter (1½ sticks), melted and cooled until warm (170 g)

• 1 cup light brown sugar (200 g)

• ½ cup granulated sugar (100 g)

• 1 large egg

• 1 egg yolk

• 2 teaspoons vanilla extract (10 ml)

• 2 cups + 2 tablespoons all-purpose flour (255 g)

• ½ teaspoon baking soda (2.5 g)

• ½ teaspoon salt (3 g)

• 1½ cups semi-sweet chocolate chips (about 255 g; a mix of semi-sweet and milk chocolate works well)

Directions

• Preheat the oven to 325°F (165°C).
• Place the butter in a microwave-safe bowl and heat for about 45 seconds, until mostly melted. Let cool slightly until warm, not hot.
• In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Beat with an electric mixer until smooth and well blended.
• Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
• Add the flour, baking soda, and salt. Stir just until combined—do not overmix.
• Gently fold in the chocolate chips.
• Press the cookie dough evenly into a 10-inch or 12-inch cast iron skillet (or any oven-safe skillet).
• Bake for 28–35 minutes, until the top is lightly golden and the center looks just set. Avoid overbaking, as the cookie will continue to cook in the hot skillet.
• Let cool in the skillet for 20–30 minutes before slicing. Serve warm.