This chocolate chip cookie skillet is gooey, full of chocolate, and best shared with those you love! Grab some spoons and vanilla ice cream and dive right in. How can you go wrong with a giant warm chocolate chip cookie that you can eat with a spoon? Answer, you can’t. This recipe comes together quickly and is the perfect little treat for whenever you need something sweet! Hope you love it as much as we do!
What you need to make this chocolate chip cookie skillet + substitutions:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio in the blondies the same!
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color.
- Egg and Egg Yolk- Eggs help bind a recipe and really help give it taste and texture. Using one egg yolk adds richness and just makes the skillet so velvety. Best if used at room temperature, but will work fine if they aren’t. I don’t think flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps to produce a light and fluffy and perfectly cooked chocolate chip cookie skillet.
- Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
- Chocolate chips- I went with semi-sweet but feel free to use whatever you like! You could use dark chocolate, milk chocolate, etc. You can also use chopped chocolate, chunks, etc.
- Maldon sea salt– I top the majority of my baked goods with this, because the salt really brings out the sweet flavor!
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Chocolate Chip Cookie Skillet
This chocolate chip cookie skillet is gooey, full of chocolate, and best shared with those you love! Grab some spoons and vanilla ice cream and dive right in. How can you go wrong with a giant warm chocolate chip cookie that you can eat with a spoon? Answer, you can't. This recipe comes together quickly and is the perfect little treat for whenever you need something sweet! Hope you love it as much as we do!
- 8in cast iron skillet my favorite here
- ½ cup unsalted butter melted
- ½ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk room temperature
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour spooned & leveled
- ½ tsp sea salt
- ½ tsp baking soda
- 1 cup semi-sweet chocolate chips
- flakey sea salt for topping (my favorite is Maldon)
- vanilla ice cream for serving
- Preheat your oven to 350F degrees.
- In the microwave or on the stovetop, melt the butter and then let cool completely.
- In a large mixing bowl, whisk together butter and sugar until it's smooth and incorporated.
- Add in the eggs and vanilla extract and mix until combined.
- Next, add in the flour, sea salt, and baking soda. Mix until everything is well combined.
- Pour in the chocolate chips (reserve some for topping if you'd like) and using a spatula, mix until well distributed. The batter should be thick & sticky.
- Coat an 8in cast iron skillet with oil or butter. If you don't have a cast iron you can always use an 8in cake pan!
- Press dough into the skillet and bring it all the way to the edges. If the batter is too sticky, lightly wet your hands to help press it into the pan without sticking to you.
- Bake in the oven for 25-30 minutes. If you want it more gooey, lean toward the shorter time. If you'd like it a little more done, let it cook for 30 minutes. To cut into slices, let cool completely before slicing. To enjoy hot, eat it right from the skillet with a spoon and a hefty scoop of vanilla ice cream!
- Top with flakey sea salt and enjoy!
For Storing: Store leftover in an airtight container on the counter or fridge (your preference) for 2-3 days!
Hey! Do you have any recommendations on how to best double or make the recipe for a larger skillet?
Hi!! I haven’t tried but I would maybe just double the recipe completely and bake in the larger dish! You may just have to adjust cooking times if it’s thicker!
Do you think this cookie skillet would work adding in halloween orange oreos and maybe even reeses? I want to make it festive for this weekend, but I don’t know if it will cook well without altering the other ingredients!
Hi Cate! Yum, that sounds delicious! I think it would definitely still work. Adding the reese should be no problem! I think the oreos would totally work too but you could also crush them and sprinkle them on top 🙂 Either SHOULD work, enjoy!
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I’m so looking forward to making your cookie skillet tonight for valentine’s desert! ou are so passionate about your chocolate chip cookies so I have no doubt it will be delicious!!
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Definitely adding this recipe to my ‘make again’ list! Followed recipe as is subbing Bobs Red Mill GF 1:1 flour and baked in a 8×8 pan, 25 mins was perfect on my oven.