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To make a Chocolate Chip Cookie Skillet, you need fresh and simple ingredients. Here’s what you’ll need: - 1 cup (2 sticks) unsalted butter, softened to room temperature - ¾ cup packed brown sugar - ½ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 ¼ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - ½ cup chopped nuts (such as walnuts or pecans, optional) - Vanilla ice cream, for serving (optional) Each ingredient plays a key role in the taste and texture. Unsalted butter gives rich flavor. Brown sugar adds moisture and chewiness. Granulated sugar adds sweetness and helps with browning. Eggs bind everything together and create a soft cookie. Vanilla adds warmth and depth. When you mix the flour, baking soda, and salt, you create the structure. The baking soda helps the cookie rise a bit while baking. Chocolate chips are the star here, adding bursts of sweetness. If you like a crunch, add nuts. They balance the soft cookie. Lastly, serving with vanilla ice cream makes this treat even better. The warm cookie and cold ice cream create a delightful contrast. Enjoy this simple yet tasty treat! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 10-inch cast iron skillet. Lightly grease it with softened butter or non-stick spray. This helps the cookie release easily later. In a large bowl, combine 1 cup of softened unsalted butter, ¾ cup of packed brown sugar, and ½ cup of granulated sugar. Use a hand mixer or stand mixer. Mix on medium speed until the blend becomes light and fluffy. This should take about 2 to 3 minutes. Add 2 large eggs, one at a time. Mix well after each addition. This ensures a smooth batter. Then, add 1 teaspoon of pure vanilla extract. Blend until fully combined. The dough should smell sweet and inviting. In another bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt. This blend adds structure to your cookie. Gradually add the dry mix to the wet ingredients. Mix on low speed until just combined. Avoid overmixing to keep the texture soft. Gently fold in 1 cup of semi-sweet chocolate chips and, if you want, ½ cup of chopped nuts. Use a spatula to evenly distribute them throughout the dough. This step adds extra flavor and crunch. Transfer the cookie dough into the prepared skillet. Use a spatula to spread the dough evenly across the pan. Bake in your preheated oven for 20 to 25 minutes. Keep an eye on it. The edges should be golden, while the center remains soft. Once baked, remove the skillet from the oven. Let it cool for about 10 minutes. This cooling time helps with slicing. Serve the warm cookie skillet straight from the pan, topped with vanilla ice cream and a drizzle of chocolate syrup. For a fun twist, sprinkle some sea salt on top to enhance the flavors! To get a great cookie texture, you want it soft and chewy. Start with softened butter. This helps your dough mix well. Cream the butter and sugars until light and fluffy. This takes about two to three minutes. Do not overmix the dough once you add the flour. Stop mixing when you still see a little flour. This keeps the cookie tender. If you do not have a cast iron skillet, use a baking dish. A 9x9-inch pan works well too. Just keep an eye on the baking time. It may need a few extra minutes. For a fun twist, you can try baking in muffin tins. This gives you cookie cups that are great for sharing. One common mistake is using cold butter. This makes it hard to cream properly. Remember to measure your flour carefully. Too much flour can lead to dry cookies. Also, avoid opening the oven door too soon. This lets out heat and can affect the bake. Lastly, do not skip the cooling time. It helps the cookie set up perfectly before slicing. Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps to create a smoother batter and better incorporation of ingredients. Don’t Overmix the Dough: After adding the flour, mix just until combined. Overmixing can lead to tough cookies instead of the desired soft and chewy texture. Check for Doneness: The cookie skillet should be golden around the edges but slightly underbaked in the center. It will continue to cook as it cools, ensuring a gooey texture. Customize Your Mix-ins: Feel free to swap out the chocolate chips and nuts for your favorite additions, such as white chocolate chips, dried fruits, or even peanut butter chips for a unique twist! {{image_4}} If you want a nut-free version of this cookie, simply leave out the chopped nuts. The cookie will still be soft and chewy, thanks to the butter and sugars. You won't miss the nuts at all. Everyone will love the rich chocolate flavor! For a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure the blend contains xanthan gum for the best texture. This small change keeps the cookie tasty and enjoyable for those avoiding gluten. To add more flavor, try mixing in a tablespoon of instant espresso powder. This will enhance the chocolate taste. You can also add spices like cinnamon or nutmeg for a warm twist. Just a pinch can elevate your cookie to a new level! To store leftover cookie, first let it cool. Then, cover the skillet with plastic wrap. You can also transfer slices to an airtight container. This keeps the cookie soft. It stays fresh for up to three days at room temperature. To reheat, slice the cookie into wedges. Place the slices in a skillet over low heat. Cover with a lid to warm evenly. You can also use a microwave for about 15-20 seconds. Add a scoop of ice cream for a warm treat! For freezing, cut the cookie into pieces. Wrap each piece in plastic wrap and foil. Place them in a freezer-safe bag. This way, you can enjoy cookie bites for up to three months. When you’re ready, thaw them in the fridge overnight before reheating. You can tell your skillet cookie is done when the edges turn golden brown. The center should stay soft and a bit gooey. Insert a toothpick into the center. If it comes out with a few moist crumbs, it's ready. This usually takes around 20-25 minutes at 350°F (175°C). Keep an eye on it so it doesn’t overbake. Yes, you can make this recipe in advance! Prepare the dough and store it in the fridge. You can keep it for up to 24 hours. When ready, spread it in the skillet and bake it right before serving. This way, you get that fresh-baked taste every time. I love serving the skillet cookie warm right out of the oven. Top it with a scoop of vanilla ice cream. You can also drizzle chocolate syrup or add fresh berries for a fruity twist. A sprinkle of sea salt enhances the flavor even more. Leftovers will last for about 3-4 days in an airtight container. Keep it in the fridge to stay fresh. Just warm it up in the oven or microwave when you want to enjoy it again. Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips. Mixing different types of chocolate adds a fun twist. Try adding some peanut butter chips or butterscotch chips for extra flavor. This post covered how to make a delicious chocolate chip skillet cookie. We discussed essential ingredients, from butter to chocolate chips. You learned step-by-step instructions for mixing and baking. I shared tips for achieving the best texture and avoiding common mistakes. We also explored tasty variations and storage methods. Making this treat brings joy and warmth to any gathering. Enjoy your baking adventure and savor each bite.

Decadent Chocolate Chip Cookie Skillet

A warm, gooey chocolate chip cookie baked in a skillet, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3 cup packed brown sugar
  • 1 ⅔ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2.25 cup all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped nuts (optional)
  • 1 scoop vanilla ice cream (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 10-inch cast iron skillet by greasing it lightly with softened butter or a non-stick cooking spray to ensure easy release of the cookies later.
  • In a large mixing bowl, using a hand mixer or a stand mixer, cream together the softened butter, packed brown sugar, and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition to fully incorporate them into the batter. Then, add the pure vanilla extract and mix until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well blended. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.
  • Gently fold in the semi-sweet chocolate chips and chopped nuts (if using) with a spatula, ensuring they are evenly dispersed throughout the cookie dough.
  • Transfer the cookie dough into the prepared skillet, using a spatula to spread and smooth the top evenly across the pan.
  • Bake in the preheated oven for 20-25 minutes. Keep an eye on it; the edges should be golden brown while the center remains soft and slightly gooey. A toothpick should come out with a few moist crumbs when inserted in the center.
  • Once baked, remove the skillet from the oven and allow it to cool for about 10 minutes. This makes it easier to slice into wedges.

Notes

Serve warm with vanilla ice cream and a drizzle of chocolate syrup.
Keyword chocolate chip, cookie, skillet