Chocolate chip skillet cookie, coming in hot for the weekend!
This is exactly what I want on a chilly winter weekend — especially when Valentine’s Day is in the mix.
A skillet-sized chocolate chip cookie bigger than my face!
Chewy dough, melty chocolate, and a sprinkle of flaky salt on top.
And, of course… ice cream.
Here for it all. Forever.
This isn’t my first skillet cookie — years ago I made a big peanut butter skillet cookie and turned it into a sundae. I love peanut butter cookies, but this chocolate version might be my favorite.
For this one I basically adapted my salted chocolate chocolate chip cookie bars into skillet form so it’s served warm straight from the pan.
YES PLEASE.
What sets this apart from bars is that you serve it hot, right from the skillet.
I am honestly obsessed with this cookie. The texture is perfect: it may look a little “separated” rather than one uniform flat cookie, but that’s part of the charm.
Oh my word.
It’s not crumbly — instead you get a gooey, chewy interior and a lightly crisp top. I borrowed techniques from some of my favorite chewy cookie recipes: lots of brown sugar and extra egg yolks help build that tremendous chew.
Warm and gooey in the center, chewy all the way through. The bottom caramelizes from the cast-iron skillet, the center stays soft and gooey, and the top develops a gentle crunch. The contrast is what makes it irresistible.
You make the whole cookie right in the skillet — it’s surprisingly easy. I like to have all ingredients measured and ready. Melt the butter in the skillet, stir in the sugars, then quickly mix in the eggs so they don’t cook from the residual heat. Add the dry ingredients, fold in the chocolate, and bake.
When it comes out of the oven, finish with flaky sea salt and a generous scoop of vanilla ice cream.
Full disclosure: I don’t fuss over slicing perfect wedges. I’m all about scooping warm cookie and ice cream with a spoon — quick, cozy, and universally loved. If you’re sharing, scoop portions into bowls or onto plates rather than everyone dipping into the same skillet.
I’m already tempted to make this again, but the kids and I promised to bake heart-shaped sugar cookies today. Can one have too many cookies?
Asking for a friend.
Chocolate Chip Skillet Cookie
Chocolate Chip Skillet Cookie
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Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 10 ounces chocolate chipsmilk or semi-sweet
- flaked saltfor topping
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk together the flour, baking powder, baking soda, and salt.
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Heat an oven-safe 12-inch skillet over low heat for about 5 minutes. Add the butter and melt completely, then stir in the brown and granulated sugars with a wooden spoon. Turn off the heat (or remove the skillet from the burner) before adding eggs.
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Whisk the egg and yolks in a small bowl. Add them to the warm skillet sugar mixture and stir immediately so the eggs don’t cook from the residual heat. Mix in the vanilla.
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Stir in the dry ingredients until just combined — the dough will be thick. Wipe the skillet rim with a damp towel if needed to remove excess flour.
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Fold in the chocolate chips. Bake for 20 to 25 minutes, until mostly set in the center. Sprinkle with flaky sea salt.
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Serve warm with vanilla ice cream.
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I appreciate you so much!
Last meal worthy.