Chocolate Chip Skillet Cookie

If a freshly baked chocolate chip cookie is your dream dessert, this chocolate chip skillet cookie is for you! The cookie dough is made right in a 10-inch cast iron skillet (no mixer, chill time, or dough scooping required) and baked until deliciously golden and gooey. Serve warm with vanilla ice cream for cookie bliss!

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I’ve been making this giant cookie on repeat because it checks all the boxes for cookie lovers: made with pantry staples, easy to throw together, and ready in 40 minutes from start to finish.

Did I mention it’s a total crowd pleaser too? Brown butter, toffee bits, and plenty of chocolate chips jazz up the cookie dough for rich flavor in each gooey bite!

Craving more cookies? Try my brown butter chocolate chip cookies, easy chocolate chip cookie bars, or thin crispy chocolate chip cookies next!

Step by Step: How to Make a Skillet Cookie

Place cubed butter in an oven-safe 10-inch skillet and cook over medium-low heat until the butter melts, foams, and the color begins to deepen.

Pull the skillet off the heat as soon as the butter begins to brown. The residual heat from the pan will continue to brown the butter while it rests for 10 minutes.

Add brown sugar and granulated sugar to the skillet and stir in with a spatula until incorporated. The mixture will appear granular (like wet sand), but will all smooth out in the next step.

Whisk in egg, egg yolk, and vanilla until incorporated and completely smooth. This takes about 30 seconds of vigorous whisking.

Add flour mixture in three additions, gently folding in with a spatula until incorporated and no flour streaks remain.

Fold in semisweet chocolate chips and toffee bits, then press the cookie dough evenly across the skillet. Top with another handful of chocolate chips.

Bake the skillet cookie until it’s puffed and golden, about 22 to 24 minutes. Once it’s out of the oven, sprinkle the top with flaky salt and let it rest for 20 minutes.

While it’s still warm, top with a giant scoop of ice cream and dig in. If you’re feeling extra indulgent, try it with a drizzle of homemade caramel sauce or hot fudge sauce!

More favorite cookie recipes:

• Fudgy Brownie Cookies
• Easy Peanut Butter Cookies
• Small Batch Oatmeal Chocolate Cookies
• Double Chocolate Chip Cookies

Crowd Pleaser Chocolate Chip Skillet Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

This chocolate chip skillet cookie makes the easiest crowd pleaser dessert! The cookie dough is made right in a 10-inch cast iron skillet (no mixer, chill time, or dough scooping required) and baked until golden and gooey. Serve warm with vanilla ice cream for cookie bliss!

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Ingredients

Cookie

• 1 1/2 cups (210 g) all-purpose flour
• 1/2 tsp cornstarch
• 1/2 tsp (3 g) baking soda
• 1/2 tsp (3 g) salt
• 3/4 cup (168 g) unsalted butter, cubed
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg (50 g)
• 1 egg yolk (18 g)
• 1 tsp (4 g) vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips
• 1/4 cup (40 g) toffee bits

Topping

• 2 Tbsp (22 g) semisweet chocolate chips
• flaky salt

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Instructions

1. Preheat oven to 350°F and whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
2. Brown butter: Place cubed butter in a 10-inch cast iron skillet. Cook over medium-low heat, stirring constantly until it foams, turns clear, and begins to brown, about 5 minutes. Remove skillet from the heat and let stand for 10 minutes to cool slightly.
3. Make dough: Add brown sugar and granulated sugar to the skillet with the melted brown butter and stir until incorporated (texture will resemble wet sand). Whisk in egg, egg yolk, and vanilla until fully incorporated and smooth, about 30 seconds. Add dry ingredients in 3 additions, folding in until incorporated (no flour streaks remain). Fold in chocolate chips and toffee bits, then press the dough evenly in the skillet. Top with chocolate chips, pressing gently to adhere.
4. Bake skillet cookie for 22 to 24 minutes, until golden and a toothpick comes out clean (cookie is done baking when the internal temperature reaches 205°F). Remove from oven and sprinkle with flaky salt. Cool for 20 minutes on a wire rack before serving.
5. Store any leftover cookie covered with foil overnight; reheat in a warm oven (325°F) before serving.

Notes

Skillet: Use an oven-safe 10-inch cast iron skillet for this cookie (do not use a pan with a wooden or plastic handle).