Chocolate Chip Cookie Skillet (Print View)

Warm chocolate chip treat baked in a skillet with crisp edges and a soft, gooey center.

# What You'll Need:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

09 - 1 cup semisweet chocolate chips

10 - 1/2 cup chopped walnuts or pecans (optional)

01 - Preheat the oven to 350°F. Lightly grease a 10-inch ovenproof skillet, preferably cast iron.

02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt.

03 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and well combined.

04 - Add the egg and vanilla extract to the wet mixture and whisk until fully integrated.

05 - Gradually stir the dry ingredients into the wet ingredients until just combined.

06 - Fold in semisweet chocolate chips and nuts if using.

07 - Spread the dough evenly in the prepared skillet.

08 - Bake for 22 to 25 minutes until the top is golden, edges are set, and the center remains slightly soft.

09 - Allow to cool for 5 minutes before serving warm, optionally topped with ice cream.

01 -

It's the easiest way to look like a dessert hero—just one pan, and everyone thinks you've spent hours in the kitchen
The skillet keeps everything warm and melty, so you can tear into it straight from the oven without waiting for individual cookies to cool
There's something undeniably fun about serving a dessert that people eat directly from the pan, like you're all gathered around something special

02 -

The difference between a chewy center and a dry one comes down to those last few minutes of baking—pull it out when you think it might be slightly underbaked, and trust that instinct. It continues cooking as it cools.
Melted butter is the secret weapon here. It creates a completely different texture than room-temperature butter—more fudgy, more indulgent, more 'I can't believe this is just a cookie'.
A cast iron skillet is worth its weight in gold for this recipe. It distributes heat evenly and creates those gorgeous caramelized edges that make people close their eyes when they take a bite.

03 -

Let your butter cool slightly after melting—just enough that you can hold your hand near it comfortably. Warm melted butter will cook the egg when you add it, and you'll lose that smooth, creamy texture.
Brown sugar tends to harden in the pantry. Before measuring, break it up with a fork or microwave it for 10 seconds to soften it. Packing it down when you measure ensures you're getting the moisture and molasses that makes cookies chewy.