Baking
Chocolate Chip Skillet Cookie
No scooping individual cookies, no rotating trays — this is one big cookie baked straight in a cast iron skillet. The edges turn deeply golden and slightly crisp while the center stays soft enough to eat with a spoon straight out of the pan.
10 minPrep Time
25 minCook Time
35 minTotal Time
6Servings
EasyDifficulty
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
- Flaky sea salt, for topping
Method
- Preheat and prep. Preheat the oven to 350°F. Lightly grease a 9 or 10-inch cast iron skillet with butter or nonstick spray.
- Cream the butter and sugars. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla until fully combined.
- Mix the dough. Add the flour, baking soda, and salt directly to the wet ingredients and mix just until no dry streaks remain — overmixing will make the cookie tough. Fold in the chocolate chips by hand.
- Press into the skillet. Transfer the dough to the prepared skillet and press it evenly into the bottom with your hands or the back of a spoon. Scatter a few extra chocolate chips and a pinch of flaky sea salt over the top.
- Bake. Bake for 22 to 25 minutes, until the edges are deeply golden and the center looks just set but still slightly soft — it will continue to firm up as it cools. Let it rest for 10 minutes before slicing.
Note: For clean slices, let the cookie cool for a full 20 minutes. For the classic gooey, scoopable version, serve it warm with a scoop of vanilla ice cream directly on top instead of slicing.
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