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Chocolate Chip Skillet Cookie

Crowd Pleaser Chocolate Chip Skillet Cookie

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

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!


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

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).