Chocolate Chip Skillet Cookie

5 from 2 votes

A giant chocolate chip cookie baked in a cast-iron skillet. Let it cool to slice and serve a group, or eat it warm with a scoop of ice cream straight out of the skillet!

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Author Melissa Williams

Ingredients

1 cup butter softened to room temperature
¾ cup light brown sugar
¾ cup granulated sugar
2 large eggs
1 large egg yolk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
4 ounces semi-sweet chocolate chopped

Instructions

Preheat the oven to 325 degrees F and grease a 10 or 12-inch cast iron skillet with vegetable oil and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
1 cup butter, ¾ cup light brown sugar, ¾ cup granulated sugar
Beat in the eggs and egg yolk one at a time, mixing between each addition.
2 large eggs, 1 large egg yolk
In a separate, medium bowl, whisk together the flour, baking soda, and salt.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Slowly add the flour mixture to the butter mixture with the mixer running on low speed just until combined.
Fold in the chocolate chips and chopped chocolate.
1 cup chocolate chips, 4 ounces semi-sweet chocolate
Press the cookie dough in the skillet and bake for 30 to 40 minutes.
Allow to cool completely before cutting and serving or scoop out while warm. Serve with ice cream, if desired.

Notes

A sprinkle of flaky sea salt can enhance the flavor beautifully.
Use salted or unsalted butter depending on your preference for buttery flavor.
Either a 10-inch or 12-inch skillet works for this recipe. The 10-inch will give thicker edges, while the 12-inch results in a more even bake but requires less baking time.
You can add up to 2 cups of mix-ins, such as M&Ms, toffee bits, or other favorites.
Store leftover cookie covered at room temperature for up to a week.

Nutrition