Chocolate Chip Skillet Cookie
Looking for the perfect dessert to satisfy your sweet tooth?
This Chocolate Chip Skillet Cookie is an absolute game-changer! It’s gooey, chewy, and packed with melty chocolate, all baked in a skillet for that perfect combination of crispy edges and a soft, gooey center.
A sprinkle of flaked sea salt and a scoop of vanilla ice cream on top make this indulgent treat a true crowd-pleaser.
Whether you’re treating yourself or sharing with friends, this cookie is sure to become your new favorite!
For the Cookie:
- All-purpose Flour – 2 ½ cups. This forms the base of your dough.
- Baking Powder – 2 teaspoons. Helps the cookie rise slightly and gives it a light texture.
- Baking Soda – 1 teaspoon. For a little extra lift and a touch of flavor.
- Salt – ½ teaspoon. Enhances all the flavors.
- Unsalted Butter – 1 cup. Adds richness and helps create that chewy texture.
- Brown Sugar – 1 cup, packed. For sweetness and a bit of moisture.
- Granulated Sugar – ½ cup. For sweetness and a crisp edge.
- Egg – 1 large. Helps bind the dough together.
- Egg Yolks – 2 large. Make the cookie extra chewy and rich.
- Vanilla Extract – 3 teaspoons. For that signature sweet, comforting flavor.
For the Topping:
- Chocolate Chips – 10 ounces. Milk or semi-sweet chocolate, your choice, to make it extra indulgent.
- Flaked Sea Salt – For sprinkling on top. This adds the perfect salty contrast.
Chocolate Chip Skillet Cookie Recipe
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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 chips (milk or semi-sweet, your choice)
- Flaked sea salt, for topping
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Heat a 12-inch oven-safe skillet (preferably cast iron) over low heat for about 5 minutes. Add the butter and let it melt completely. Once melted, stir in both sugars with a wooden spoon. Turn off the heat under the skillet, or remove it from the burner entirely.
- In a separate bowl, whisk together the egg and egg yolks. Add the egg mixture to the skillet and stir quickly to combine, being careful not to cook the eggs with the residual heat. Stir in the vanilla extract.
- Gradually fold in the dry ingredients, mixing until just combined. The dough will be thick, but should come together after a minute or two. If desired, use a damp paper towel to wipe away any excess flour on the sides or edges of the skillet.
- Stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Bake in the preheated oven for 20-25 minutes, or until the cookie is mostly set in the center with a slight wobble.
- Remove from the oven and sprinkle with flaked sea salt.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition
Calories: 577 kcal | Carbohydrates: 100g | Protein: 6.88g | Fat: 35.13g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- Do I really need a cast iron skillet?
While cast iron does give you the best crispy edges, any oven-safe skillet will work! You don’t need to stress about it. If you’ve got a non-stick skillet, it’ll be just fine, too. No need to rush out to buy one!
- Can I prep the dough ahead of time?
Yes, absolutely! If you’re getting ahead of things, just make the dough and pop it in the fridge for up to 2 days. You can even freeze it for a couple of months. Just let it come to room temp before baking when you’re ready to go.
- What if I want a less sweet cookie?
If you’re trying to tone down the sweetness, feel free to reduce the amount of granulated sugar. You can also swap in semi-sweet or dark chocolate chips to keep the sweetness in check while still delivering the chocolatey goodness we all love.
- Can I mix in some nuts or other goodies?
Definitely! Feel free to add in chopped nuts (like walnuts or pecans), or even toffee bits, if you’re feeling adventurous. Just fold them in gently so they don’t overpower the dough or mess with the chocolate chips.
- How do I store leftovers?
Once it’s cooled, store any leftovers covered at room temperature for up to 3 days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze them for a few months. That way, you’ll always have a treat on hand!
