If you’re craving warm, gooey chocolate chip cookies but don’t want to scoop dough or bake batches, this Chocolate Chip Skillet Cookie is your dream come true. Golden and crisp around the edges with a soft, molten center, this one-pan dessert is quick, comforting, and perfect for sharing (or not). It’s the ultimate treat to top with ice cream and dive into with a spoon!
🍫 Ingredients
- ½ cup (1 stick) unsalted butter
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (plus more for topping)
- Optional: flaky sea salt for finishing
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Melt the butter in an 8- or 10-inch oven-safe skillet over medium heat. Remove from heat and stir in brown sugar and granulated sugar until smooth.
- Let the mixture cool slightly, then whisk in the egg and vanilla extract until combined.
- Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
- Smooth the dough evenly in the skillet. Top with extra chocolate chips if desired.
- Bake for 18–22 minutes, until the edges are golden and the center is just set (for a gooier cookie, bake slightly less).
- Cool slightly, top with ice cream, and serve warm straight from the skillet.
💡 Tips
- Don’t overbake for a soft, gooey center—remove when slightly underdone.
- Use a cast iron skillet for best results and even browning.
- Let the skillet cool for a few minutes before serving—it’s piping hot!
- Add a sprinkle of flaky sea salt after baking for the ultimate sweet-salty contrast.
🔁 Variations & Substitutions
- Swap chocolate chips for chocolate chunks, white chocolate, or peanut butter chips.
- Add chopped walnuts or pecans for crunch.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor.
- Make it gluten-free with a 1:1 gluten-free flour blend.
❓ FAQs
Can I use a regular baking dish instead of a skillet?
Yes, use an 8-inch round or square baking pan—but the edges won’t get quite as crispy.
How do I store leftovers?
Cover and store at room temperature for 2–3 days, or refrigerate and reheat before serving.
Can I make this ahead?
You can prep the dough in the skillet and refrigerate it for up to 24 hours before baking.
Can I double the recipe?
Yes, for a large crowd, double the recipe and bake it in a 12-inch skillet or two 8-inch skillets.
🍽️ Serving Suggestions
- Top with vanilla ice cream, whipped cream, or a drizzle of hot fudge or caramel sauce.
- Serve in the center of the table with spoons for sharing.
- Enjoy with a cold glass of milk, hot coffee, or even an espresso martini.
- Make it mini: divide into 4 small skillets or ramekins for personal cookie skillets.
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