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See 5 recipes Download free cookbookSkillet Chocolate Chip Cookie
Skillet Cookie
A warm, shareable chocolate chip cookie baked in a cast-iron skillet with a crisp golden rim and a soft, chocolate-studded center.
Prep Time:20 minCook Time:25 minTotal Time:45 minServings:10Difficulty:Easy
This skillet cookie turns familiar chocolate chip cookie dough into a warm centerpiece meant for sharing. Baking the dough in cast iron creates a deeply golden, lightly crisp rim while the thick center stays soft enough to scoop.
Melted butter makes the dough quick to mix by hand and gives it a rich caramel note. A blend of brown and granulated sugars balances chew with crispness, while a little cornstarch helps the center remain tender without leaving it underbaked.
A 10-inch skillet gives the cookie the right contrast between edge and center. Press the dough into an even layer and keep a few chocolate chips for the top so every wedge has visible pockets of melted chocolate.
Let the cookie rest briefly before serving so it slices cleanly but remains warm. Bring the skillet to the table with a heatproof trivet, then cut it into wedges or add scoops of vanilla ice cream for a celebratory dessert.
Nutrition (per serving)
Calories:420 kcal
Protein:5 g
Carbs:57 g
Fat:20 g
Directions
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1
Heat the oven to 350°F. Lightly butter the bottom and sides of a 10-inch cast-iron skillet.
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2
Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until glossy and smooth.
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3
Whisk in the egg, egg yolk, and vanilla until the mixture is fully blended and slightly thickened.
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4
In a separate bowl, whisk the flour, cornstarch, baking soda, and salt until evenly combined.
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5
Fold the dry ingredients into the butter mixture just until a few flour streaks remain, then fold in 1 1/4 cups of the chocolate chips.
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6
Press the dough into an even layer in the prepared skillet. Scatter the remaining 1/4 cup chocolate chips over the top and press them lightly into the dough.
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7
Bake for 23 to 25 minutes, until the edge is deep golden and set while the center looks slightly soft but no longer wet.
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8
Cool in the skillet for 10 minutes. Set the hot skillet on a trivet, slice the cookie into wedges, and serve warm, with vanilla ice cream if desired.
Ingredients
- Unsalted Butter, melted and cooled slightly:3/4 cup
- Packed Light Brown Sugar:3/4 cup
- Granulated Sugar:1/3 cup
- Large Egg:1
- Large Egg Yolk:1
- Pure Vanilla Extract:2 teaspoons
- All-Purpose Flour:2 cups
- Cornstarch:1 teaspoon
- Baking Soda:1/2 teaspoon
- Fine Sea Salt:3/4 teaspoon
- Semisweet Chocolate Chips:1 1/2 cups
- Vanilla Ice Cream for serving, optional:10 scoops
Tips & Notes
- Do not overmix once the flour is added; a light hand keeps the center tender.
- The skillet stays very hot after baking, so wrap the handle and warn guests before bringing it to the table.
- For clean wedges, cool for 15 minutes; for a spoonable center, serve after the 10-minute rest.
