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This chocolate chip skillet cookie has everything you love about classic chewy chocolate chip cookies but is baked in a large skillet, making it perfect for sharing. Served warm right out of the oven, this giant cookie is crisp around the edges with an irresistible, fudgy, melt-in-your-mouth center.
Made with simple pantry staple ingredients, this skillet cookie comes together in a single bowl and bakes in less than 15 minutes. Practically foolproof, it’s my go-to dessert when hosting. Pair it with main courses like burrata pasta or sausage pasta, and you’ll feel like you’re dining at a fancy restaurant.
It’s also a great option when you want to treat yourself. Spinkle with flaky sea salt, top with vanilla ice cream, and it’s the perfect dessert for every occasion!
❤️ Why You’ll Love Chocolate Chip Skillet Cookie
- Probably one of the best desserts ever!
- One-bowl, no-fuss recipe.
- Crispy on the outside and deliciously fudgy on the inside.
- Easy to prep in advance and bake right before serving.
Chocolate Chip Skillet Cookie Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Egg: A medium or large egg.
- Melted butter: I use salted, but unsalted butter is fine too.
- Brown sugar: Light brown sugar.
- Vanilla paste: Or vanilla extract.
- Plain white flour: All-purpose. No need to sieve it.
- Baking soda: To give a slight rise.
- Chocolate chips: Or chop your own chocolate chunks from a bar.
- Sea salt: To sprinkle on top after baking. Will balance the sweetness (not pictured).
How to Make a Skillet Chocolate Chip Cookie
- Prepare the cookie dough: Mix the wet ingredients (melted butter, vanilla paste, and the egg). Whisk in the brown sugar.
- Fold in the dry ingredients (the flour and baking soda), followed by the chocolate chips.
- Spoon the cookie dough into a small skillet. Chill for at least 1 hour.
- Preheat the oven to 180°C (356°F) and bake for 12-14 minutes, until the edges look golden.
Tips for Success
- Chill the dough in the fridge for at least 1 hour (up to 1 day). This allows the flavors to absorb and the butter to solidify.
- Top the cookie with extra chocolate chips before baking.
- Keep a close eye on the cookie while baking, so you don’t overbake it (you just want the edges to be golden brown).
- Serve it warm from the oven, topped with ice cream.
Possible Variations
- Brown sugar: Dark brown sugar, coconut sugar, cane sugar, or white sugar.
- Butter: Coconut oil or browned butter.
- Plain white flour: Try almond meal, gluten-free flour, whole wheat, oat flour, or tipo 00.
- Dark chocolate: Swap for milk or white chocolate.
- Add-ins: Chopped roasted nuts, chocolate buttons, mini marshmallows, butterscotch chips, espresso powder, pecans, walnuts, or pretzels.
- Presentation: Divide the cookie dough into separate ramekins if you prefer to make individual portions. Do note that they will bake faster.
Best Served with
- Vanilla ice cream.
- Whipped cream.
- Melted chocolate.
- Chopped nuts, sprinkles, pretzels, chocolate chips, chocolate buttons, etc.
How to Store Leftovers
Transfer leftovers to an airtight container and store in the fridge. Enjoy within 3 days.
FAQs
Yes (a pizookie is a mix between a pie and a cookie).
Reheat at 100 °C (212°F) until heated through (about 8 minutes)
Yes, you can prepare the dough, spoon it into the skillet, and store it unbaked in the fridge. Then, when you are ready, bake it, and serve it warm.
Yes, you can freeze it for up to 3 months in an airtight container or freezer bag.
Leave it to thaw overnight in the fridge or for a few hours at room temperature, then add it to a skillet and bake.
A cast iron skillet or similar that can handle high temperatures.
More Baking
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Chocolate Chip Skillet Cookie
Equipment
- small skillet (20 cm / 8 inches) ovensafe
Ingredients
- 1 egg
- 1 teaspoon vanilla paste
- 100 grams butter, melted
- 80 grams brown sugar
- 180 grams plain white flour
- ½ teaspoon baking soda
- 90 grams chocolate chips
- ½ teaspoon flaky sea salt
Instructions
- Mix the wet ingredients (melted butter, egg, and vanilla paste.
- Whisk in the brown sugar.
- Add the dry ingredients (flour and baking soda).
- Fold in the chocolate chips. Save a few to sprinkle onto the top.
- Spoon the cookie dough into a small oven-safe skillet.
- Top with the remaining chocolate chips.
- Place the cookie skillet in the fridge for at least 1 hour.
- Preheat the oven to 180°C (356°F).
- Bake for 12-14 minutes until the edges are just golden.
- Sprinkle with flaky sea salt.
- Top with ice cream and dig in.
