Chocolate Chip Cookie Skillet
This Chocolate Chip Skillet Cookie is ooey gooey and a copycat recipe of that restaurant skillet cookie you always love to order for the table. Top with vanilla ice cream, every bite is fully of melty goodness that's easy to make at home in about 30 minutes!
Servings: 10 servings
Calories: 488kcal
Ingredients
- 3/4 cup salted butter
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup milk
- 2 teaspoons vanilla extract or paste
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 8 ounces chocolate chips or chopped chocolate bars
- 1 teaspoon flaky sea salt
- Topping options: ice cream, whipped cream, chocolate sauce, sprinkles
Instructions
- Preheat oven to 350°F.
- Place a 9 or 10-inch cast iron skillet over medium heat and add the butter. Melt, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat.
- Once the butter has cooled, in a medium bowl, combine the butter, brown sugar, and granulated sugar. Beat with a hand mixer or whisk until smooth and glossy.
- Stir in the egg, milk, and vanilla until fully combined.
- Sprinkle the flour, salt, baking soda, and baking powder evenly over the mixture. Gently mix everything together in the skillet until a soft dough forms (don’t overmix).
- Fold in the chocolate chips and/or chopped chocolate until evenly distributed.
- Press the dough into the cooled cast iron skillet used to brown the butter in an even layer. Bake 20–25 minutes, or until the edges are golden and the center is mostly set (it will continue to cook slightly as it cools).
- Sprinkle flaky sea salt over the top while warm. Add additional chocolate on top while still warm, if desired.
- Cool for about 5-10 minutes before serving with desired toppings.
Video
Notes
Storage:
Store any leftover skillet cookie in an airtight container on the counter. I recommend cooling the cookie and removing it from the pan before storing. It will keep well for up to 4 days.
You can also freeze the leftovers too, in an airtight container for up to 2 months. Thaw overnight on the counter before serving. Reheat in the microwave or oven for a few minutes until warmed through.
Tips:
- Use a cast iron skillet for this cookie. It gets hotter in the oven than a classic baking dish, giving the cookie a crust-like outside and a gooey inside.
- Keep a close eye on the skillet when melting the butter. It can easily burn once it begins to smell nutty, so the moment you see it turn light golen brown, remove from the heat and pour into a bowl.
- Don't over-mix the cookie dough. This will result in a dense cookie, you want to fold the dry ingredients in until just combined.
- You will know when the cookie is done when the edges are golden brown and set and the inside is still gooey.
- Allow the cookie to cool for 10 minutes before enjoying
Nutrition
Calories: 488kcal | Carbohydrates: 72g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 373mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 465IU | Calcium: 66mg | Iron: 2mg
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