Go Back

Giant Chocolate Chip Cookie Skillet

A warm, gooey chocolate chip cookie baked in a cast-iron skillet, perfect for sharing with a scoop of vanilla ice cream.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course cookie skillet recipe, Dessert
Cuisine American
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast-iron skillet.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  • Fold in the chocolate chips with a spatula until evenly distributed.
  • Press the dough evenly into the prepared skillet, spreading it to the edges.
  • Bake for 18-22 minutes, or until the edges are golden brown and the center is just set but still soft. It will continue to cook from the residual heat.
  • Let the skillet cookie cool in the pan for 5 minutes before serving warm with ice cream, if desired.

Notes

1. Storage: Cover leftover cookie skillet with foil and store at room temperature for up to 2 days.
2. Reheat in a 300°F oven for 5-7 minutes.
3. Make-ahead: Prepare the dough, press it into the skillet, cover tightly with plastic wrap, and refrigerate for up to 24 hours.
4. Bake as directed, adding 2-3 minutes to the bake time.
5. Substitution: For a dairy-free version, use a high-quality vegan butter stick and dairy-free chocolate chips.
6. The texture will be slightly less tender.
7. Pan swap: If you don't have a cast-iron skillet, use an 8-inch or 9-inch cake pan. Bake time may vary by 1-2 minutes.