Skillet Chocolate Chip Cookie

A skillet cookie topped with three scoops of vanilla ice cream, chocolate chips, caramel sauce, and chocolate chunks, with a portion missing.

Skillet Chocolate Chip Cookie

This Skillet Chocolate Chip Cookie is everything you love about a classic cookie — crispy edges, a soft gooey center, and rich chocolate in every bite — all baked in one pan with no chilling, no portioning, and no rolling required. It uses simple pantry staples like melted butter, brown sugar, and chocolate chips, and comes together in one bowl before going straight into a cast-iron skillet. The whole thing is done in 35 minutes, which makes it one of the easiest desserts you can put together when you want something warm and chocolatey.

Prep Time10

Cook Time20

Rest Time5

Total Time35

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie, skillet chocolate chip cookie

Servings: servings

Calories: 628kcal

Ingredients

¾ cup (170 grams) melted unsalted butter
½ cup (100 grams) packed light brown sugar
½ cup (100 grams) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 ¾ cups (210 grams) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups (255 grams) semi-sweet chocolate chips divided

Optional Toppings

Flaky sea salt for sprinkling
Vanilla ice cream

Instructions

Preheat and Prep Skillet: Place your cast-iron skillet inside oven and preheat to 350 °F.
Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until well-combined. Whisk in whole egg, egg yolk, and vanilla extract until smooth.
Add Dry Ingredients: Add flour, baking soda, and salt to wet ingredients. Stir with a wooden spoon or rubber spatula just until no dry streaks remain. Do not overmix.
Fold in Chocolate Chips: Gently fold in most of the chocolate chips, reserving a generous handful for the top.
Assemble in Skillet: Carefully remove hot skillet from the oven using oven mitts. Add cookie dough to the hot skillet and quickly spread it into an even layer using your spatula (it might sizzle slightly). Sprinkle reserved chocolate chips evenly over the top.
Bake: Bake for 20-25 minutes. The edges should be golden brown and set, but the center should still look slightly soft and underdone. It's better to slightly underbake than overbake for that perfect gooey center.
Rest and Serve: Carefully remove skillet from the oven and let it rest on a wire rack for 5-10 minutes. This allows the center to set slightly while staying warm. Sprinkle with flaky sea salt, if desired. Top generously with scoops of vanilla ice cream and serve immediately.

Notes

Preheating the Skillet: Don't skip this! It creates an incredibly crispy bottom crust and edges that contrast beautifully with the soft center.

The Extra Egg Yolk: Using one whole egg plus one yolk makes the cookie richer and fudgier.

Don't Overbake: The key to a perfect skillet cookie is pulling it out when the center still looks a little gooey. It will continue to cook from the residual heat of the cast iron.

Flaky Salt Finish: A sprinkle of flaky sea salt on top right after baking enhances the chocolate flavor and balances the sweetness.

Storage: Store leftover skillet cookie (once completely cooled) covered tightly at room temperature for up to 3 days.

Reheating: Reheat individual slices gently in the microwave or, for best results, warm the entire skillet (if needed) in a 300°F (150°C) oven for 5-10 minutes until softened.

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