Skillet Chocolate Chip Cookie
Introduction
There’s something impossibly comforting about a warm skillet chocolate chip cookie: the buttery aroma that drifts through the kitchen, the glossy pockets of melted chocolate, and the contrast between a crisp, golden edge and a gooey, tender center. One spoonful feels like a hug—sweet, nostalgic, and satisfyingly indulgent. Whether you’re easing into a cozy weekend morning, feeding a crowd at a casual gathering, or finishing a weeknight meal with a show-stopping dessert, this skillet cookie delivers instant, shareable joy.
If you’re experimenting with different textures or baking bases, you might also enjoy a lighter, nutty option like these almond flour chocolate chip cookies for a slightly different flavor and mouthfeel.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Servings: 8 (generous wedges)
- Difficulty Level: Easy — perfect for beginner bakers and quick entertaining
Nutritional Breakdown
Nutrition estimates per serving (one-eighth of the skillet). These are approximate values calculated from standard food composition data (USDA FoodData Central) and reflect typical ingredient profiles for the listed quantities.
- Calories: ~650 kcal
- Total Fat: ~30 g
- Saturated Fat: ~18 g
- Carbohydrates: ~87 g
- Sugars: ~41 g (added sugars)
- Fiber: ~1–2 g
- Protein: ~7 g
- Sodium: ~150–250 mg (depending on salt and butter)
- Cholesterol: ~60 mg
Notes: These are estimates derived from USDA food composition values and standard ingredient labels. Individual results will vary with specific brands, portion sizes, or substitutions. For personalized dietary guidance, consult resources such as the USDA FoodData Central or professional recommendations from the Mayo Clinic.
Why You’ll Love It
This skillet cookie ticks so many boxes: it’s quick to mix, impressive looking, and fabulously tactile—edges you can cut into and a molten center perfect for scooping. It evokes cozy, social moments: think family movie nights, casual potlucks, or an impromptu dessert when guests arrive. It’s also versatile—decorate for holidays (sprinkles or seasonal candies), transform it into an ice-cream-topped sundae, or keep it simple and savor each warm, chocolatey bite.
Method & Process
Ingredients
- 1 cup unsalted butter, softened (about 227 g)
- 1 cup brown sugar (packed; about 220 g)
- 1/2 cup granulated sugar (about 100 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (about 360 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (about 170 g)
- Valentine’s Day heart sprinkles (optional)
- Ice cream (for serving, optional)
Optional ingredients and substitutions
- Swap chocolate chips for chopped chocolate (bittersweet, milk, or white) for different textures.
- For a nuttier flavor, fold in 1/2 cup chopped toasted pecans or walnuts.
- To reduce sweetness, use 3/4 cup brown sugar and 1/4 cup granulated sugar.
- For a dairy-free option: replace butter with vegan butter and use dairy-free chocolate chips.
- For a gluten-free version, substitute a 1:1 gluten-free flour blend (see a tested gluten-free approach below).
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the brown sugar and granulated sugar and mix until well combined.
- Stir in the eggs and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the skillet and stir until just combined.
- Fold in the chocolate chips.
- Spread the cookie dough evenly in the skillet.
- Sprinkle Valentine’s Day heart sprinkles on top if desired.
- Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown.
- Allow to cool slightly before serving warm with ice cream.
Practical tips while you bake
- Avoid overmixing once you add the flour—stir until just combined to keep the cookie tender.
- Check doneness at 25 minutes: edges should be set and golden while the center is still slightly soft; it will firm up as it cools.
- If your skillet is small (8-inch), baking time may be longer and yield a thicker, gooier center; a 10-12 inch cast-iron skillet gives more evenly baked wedges.
- Use a wooden spoon or heatproof silicone spatula to combine ingredients in the warm skillet; the butter-sugar mixture should feel cohesive but not greasy.
Best Pairings
- Classic: A scoop of vanilla bean ice cream for contrast—hot cookie, cold cream.
- Drinks: Freshly brewed coffee, creamy latte, or a bold black tea cut through the sweetness.
- For brunch: Serve a small wedge with whipped butter or a dollop of mascarpone and fresh berries.
- Shareable snack: Cut into wedges and plate with a selection of nuts and fruit for an afternoon coffee break.
Shelf Life & Storage
- Room temperature: Store covered at room temperature for up to 2 days in an airtight container (skillet wrapped or transferred to a container).
- Refrigeration: Keeps well in the fridge for 4–5 days—reheat gently in a low oven (325°F / 160°C) for 5–8 minutes to restore warmth and texture.
- Freezer: Wrapped tightly or stored in an airtight container, the cookie (or cut wedges) can be frozen for up to 2–3 months. Thaw overnight in the fridge and warm before serving.
Chef’s Advice
- Use a heavy cast-iron skillet if you have one—its heat retention helps create an even, crisp edge and a soft center.
- For deeper flavor, brown the butter slightly before mixing with sugar—but watch it carefully; browned butter adds nutty complexity.
- If you like a chewier texture, substitute 1/4 cup of the all-purpose flour with bread flour. For a cakier result, add 1–2 tablespoons more flour.
- Don’t skip the chill: if you have time, refrigerate the dough in the skillet for 20–30 minutes before baking to slightly firm the edges for a more defined contrast.
- When testing doneness, use the wobble test: the center should wobble like set gelatin—not liquid—when you jiggle the skillet.
Fun Flavor Ideas
- Salted Caramel Skillet: Drizzle warm salted caramel over the baked cookie and finish with flaky sea salt.
- Nutty Brown Butter: Brown the butter for a nutty aroma and fold in 1/2 cup toasted pecans.
- Vegan or Dairy-Free: Use vegan butter and dairy-free chocolate chips; swap eggs for flax eggs (2 tbsp milled flax + 6 tbsp water, chilled) but expect a slightly different, denser texture.
- Gluten-Free Option: Replace all-purpose flour with a tested 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend doesn’t include it; for guidance see this gluten-free chocolate chip cookie recipe to adapt baking times and textures.
All Your Questions Answered
Q: Can I make this ahead of time?
A: Yes—prepare the dough, press it into the skillet, cover, and refrigerate for up to 24 hours before baking. Add a few minutes to baking time if chilled.
Q: Why is my center too gooey after baking?
A: If the center remains liquid, bake a bit longer (5–10 minutes) and use the wobble test: the center should jiggle but not be runny. Oven temperatures vary—an oven thermometer helps.
Q: Can I halve the recipe for a smaller skillet?
A: Yes—halve all ingredients and use an 8-inch skillet. Monitor baking time; a smaller skillet typically needs a longer bake to set the center.
Q: How can I make this healthier?
A: Reduce sugars (e.g., 3/4 cup brown sugar + 1/4 cup granulated) and use dark chocolate with higher cocoa content. You can also fold in oats or swap some flour for whole-wheat pastry flour for added fiber, but texture will change.
Q: Can I reuse the skillet for another batch immediately?
A: Let the skillet cool slightly before scooping and cleaning. If you plan to bake another batch immediately, wipe out excess crumbs and butter to prevent burning and uneven browning.
Conclusion
Give this skillet chocolate chip cookie a try the next time you want a quick, crowd-pleasing dessert that looks impressive but requires very little fuss. If you want alternative approaches and a video walkthrough, check the New York Times’ take on the dessert at Skillet Chocolate Chip Cookie Recipe (with Video). For another popular version with creative toppings and serving ideas, see the Cookies & Cups recipe at Skillet Chocolate Chip Cookie | Cookies & Cups.
If you make it, I’d love to hear how you served it—share your photos, tweaks, and favorite pairings so we can build a little skillet-cookie community here.
Print
Skillet Chocolate Chip Cookie
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, gooey skillet chocolate chip cookie with a crisp edge, perfect for sharing and indulging.
Ingredients
- 1 cup unsalted butter, softened (about 227 g)
- 1 cup brown sugar (packed; about 220 g)
- 1/2 cup granulated sugar (about 100 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (about 360 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (about 170 g)
- Valentine’s Day heart sprinkles (optional)
- Ice cream (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the brown sugar and granulated sugar and mix until well combined.
- Stir in the eggs and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the skillet and stir until just combined.
- Fold in the chocolate chips.
- Spread the cookie dough evenly in the skillet.
- Sprinkle Valentine’s Day heart sprinkles on top if desired.
- Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown.
- Allow to cool slightly before serving warm with ice cream.
Notes
Chill the dough for 20–30 minutes for a more defined edge. For a nuttier flavor, fold in chopped toasted nuts. Refrigerate leftovers and reheat for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 41g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 87g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
