Chocolate Chip Skillet Cookie


This chocolate chip skillet cookie is essentially one ginormous, warm, gooey, chocolatey cookie made in a cast iron skillet that’s begging to be topped with vanilla ice cream and chocolate sauce.

A large chocolate chip skillet cookie topped with ice cream with four spoons resting inside.

We could list the many, many things we adore about this cast-iron chocolate chip skillet cookie. But if you’re anything like us, you don’t need any persuasion to partake of a ginormous, gooey, chocolatey chocolate chunk cookie straight from the skillet. And you’d be annoyed if we waste any more of your time before you get to the recipe. (Correct us if we’re wrong.)–Angie Zoobkoff

I don’t have a cast iron skillet. Can I use a different type of pan?

Yes. As long as your pan is oven safe, you can use it. Your cookie may not have the same crisp edges as when made in a cast iron skillet but it will still be delicious.

What is the best type of chocolate to use for a skillet cookie?

It depends on your preference and sweet tooth. Dark, semi-sweet, or milk chocolate chips or chunks will all work here.

Chocolate Chip Skillet Cookie

A large chocolate chip skillet cookie topped with ice cream with four spoons resting inside.

This giant chocolate chip cookie is made in a cast-iron skillet and served warm. Top with ice cream and chocolate sauce and devour.

Sally McKenney

Prep 15 mins

Cook 30 mins

Total 50 mins

  • Preheat the oven to 350°F (180°C). Lightly butter a 10-inch (25 cm) oven-safe skillet, preferably cast iron.

  • In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth, 20 to 30 seconds.

  • Add the brown sugar and granulated sugar and beat, still on medium-high speed, until smooth, 2 to 3 minutes.

  • Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape the sides and bottom of the bowl and beat again to incorporate.

  • Carefully add the dry ingredients to the wet ingredients and mix on low speed until combined. Stir in the chocolate chunks or chips. The dough will be soft and sticky.

    You can cover and refrigerate the dough for up to 4 days or freeze it for up to 3 months. Let the dough return to room temperature before baking. And good luck not letting the snitches get at it!

  • Gently press the dough into the prepared skillet. Sprinkle with sea salt.
  • Bake until the edges are lightly browned and set, 25 to 30 minutes. You want the middle to be slightly underbaked.

  • Remove the skillet from the oven and let it cool for at least 5 minutes before serving. Top with ice cream and chocolate sauce, if desired, and either slice and serve or just hand everyone a spoon! (You can cover the cookie—whether in its entirety or the leftovers—and refrigerate it in the skillet for up to 4 days. Keep in mind the cookie will be softer the day it comes out of the oven and firmer if you refrigerate it first.)

Serving: 1portionCalories: 609kcal (30%)Carbohydrates: 78g (26%)Protein: 6g (12%)Fat: 31g (48%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 71mg (24%)Sodium: 297mg (13%)Potassium: 269mg (8%)Fiber: 4g (17%)Sugar: 45g (50%)Vitamin A: 577IU (12%)Calcium: 57mg (6%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published March 18, 2020

Recipe © 2017 Sally McKenney. Photo © 2017 Jacqui Caulton. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.


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