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Skillet Cookie Recipe

Megan
This easy skillet cookie has  a soft and gooey center with loads of melted chocolate chips with golden crisp edges. Made with simple ingredients, baked in one pan, this giant skillet pan chocolate chip cookie is delicious served warm with a scoop of vanilla ice cream.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 1 10 inch skillet

Equipment

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons (141 g) cold unsalted butter, sliced
  • ¾ cup (150 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1½ cups (255 g) chocolate chips, divided

Instructions
 

  • Preheat the oven to 350 F (177 C) for 30 minutes before baking. Lightly grease a 10 inch cast iron skillet. 
  • In a mixing bowl whisk together the flour, baking powder, baking soda and salt until well combined. Set aside for now.
    2 cups (240 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Slice the cold butter into tablespoon sized slices. Add the butter, light brown and granulated sugar to a microwave safe mixing bowl. Heat the cold butter and sugars in the microwave 30 seconds at a time, mixing in between rounds of heating until the butter is melted and the butter and sugars are well combined. If the butter and sugar mixture is really hot, all the mixture to cool to warm before mixing in the egg.
    10 tablespoons (141 g) cold unsalted butter, sliced, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar
  • Mix in the egg, yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookie right before baking.
    1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 1½ cups (255 g) chocolate chips, divided
  • Evenly spread the chocolate chip cookie dough into the prepared skillet. Top with the reserved chocolate chips.
    Bake for 28 - 35 minutes or until the edges of the cookie is pulling slightly away from the edge of the skillet and a toothpick inserted into the center of the cookie comes away with moist crumbs, but not smeared cookie dough.
    Cool the chocolate chip skillet cookie in the pan on a cooling rack for 20 minutes. 
  • Enjoy warm, topped with cold ice cream and a bit of flaky sea salt if you like. Alternatively, scoop or slice the cookie into your preferred number of slices, top with ice cream and enjoy.

Notes

Store: Place the baked skillet cookie in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. 
Skillet Cookie Troubleshooting
  • My skillet cookie is dry: It may have been overbaked or had too much flour. Measure the flour carefully and remove the cookie when the edges are set and the center is still slightly soft.
  • The center is raw: Continue baking for a few more minutes, checking frequently. If the edges are browning too quickly, lower the oven temperature slightly.
  • My cookie is too cakey: Too much flour or overmixing can affect the texture. Measure ingredients accurately and mix just until the dough comes together.
  • The edges are burning: Your skillet may be heating too quickly, or the oven temperature may be too high. Check your oven temperature and begin checking the cookie earlier.
  • My skillet cookie spread too much: The butter may have been too warm, or the dough may need chilling. Refrigerate the dough briefly before baking if it feels overly soft.
  • The cookie is difficult to remove from the skillet: Let it rest for several minutes before serving, and lightly grease the skillet before adding the dough next time.
  • My skillet cookie is too hard after cooling: It may have been overbaked or left uncovered. Store leftovers in an airtight container and warm individual portions briefly before serving.
 
Tip: Adapt your favorite drop cookie recipe to a skillet cookie by choosing a recipe that makes about 18 - 24 regular sized cookies. Check the ingredients against the chocolate chip cookie recipe used in this skillet cookie recipe. If the amount of dry and wet are similar, the recipe will work just fine as a skillet cookie using a 10 inch skillet. Prepare the dough as written in the cookie recipe, spread into a greased skillet, bake for about 30 minutes. Cool for 20 minutes and enjoy. 
 
 
Keyword skillet cookie, Skillet Cookie Recipe, Skillet Pan Cookie, Skillet Recipe
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