Warm Chocolate Chip Skillet Cookie
This cast-iron chocolate chip skillet cookie is everything you want in a dessert: crispy on the outside, soft and gooey in the center, and easy to make in one pan. It’s the perfect treat to share — or not.
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Servings: 6
Calories: 420kcal
Cost: 10
Equipment
- 10-inch cast iron skillet (or oven-safe pan)
- Hand mixer or stand mixer
- mixing bowl
- spatula
- Measuring cups and spoons
- Cooling rack (optional, but helpful)
Ingredients
- 1 cup 225g unsalted butter, softened
- ¾ cup 150g white sugar
- ¾ cup 165g brown sugar, packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 2¼ cups 280g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups 270g semi-sweet chocolate chips
- Optional: ½ cup 60g chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). No need to grease the skillet — the dough has enough butter to do the work.
- Cream the butter and sugars together until fluffy and pale — about 2–3 minutes.
- Add the eggs and vanilla. Beat just until combined.
- Whisk the dry ingredients (flour, baking soda, salt) in a separate bowl.
- Add the dry mix to the wet. Stir until just combined. Don’t overmix.
- Fold in the chocolate chips (and nuts, if using).
- Press the dough into the skillet evenly, edge to edge.
- Bake for 18 to 22 minutes, depending on how gooey or firm you want the center.
- Cool for 5 minutes. Serve straight from the skillet with spoons or slice into wedges.
Notes
Gooey or cakey? Bake for 18 minutes if you want it molten in the center. Go to 22 for a firmer bite.
Sea salt finish: Sprinkle flaky salt on top right after baking for a sweet-salty hit.
Spice twist: Add ¼ tsp cinnamon or cardamom to the dough for depth.
Vegan option: Swap butter for coconut oil and eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Low-sugar version: Use dark chocolate chips and reduce sugar by ¼ cup without losing structure.
Nut-free tip: Skip the nuts and check chocolate chips for allergy-safe labeling.
Nutrition
Calories: 420kcal
