This soft and chewy chocolate chip skillet cookie requires no fancy mixers and no bowls to clean. The perfect way to satisfy that cookie craving in a flash.
I had all sorts of ambitious plans to get a weekend recap post up yesterday, but I was so exhausted by the time I got home late Sunday night, that it was all I could do not to pass out in my hallway as soon as I closed my front door. Let’s just say it was an epic weekend filled with lots of snowboarding and not much sleep — similar to this one… except slightly warmer and much sunnier.
That being said, I spent most of yesterday napping (6 hours of sleep over two days is not okay), nursing a very awkward sunburn (if you think getting the outline of sunglasses tanned onto your face is bad, try a helmet and ski goggles), and baking cookies. Or, a cookie, I guess I should say…
… a giant chocolate chip skillet cookie 😀
This was my first time making a skillet cookie, and I’m tempted to say that I may never make individual drop cookies again. Not only was this one of the softest, chewiest, and doughiest cookies I’ve ever had, but I’m kind of in love with how easy it was to make. No fancy mixers, only one “bowl” to clean [with your spoon], and no measuring/scooping out dozens of small cookies. Oh, and ice cream…
Let’s talk texture, because after the ease with which this cookie comes together, the texture is probably my favourite part (okay let’s be honest here — it is my favourite part)…
This chocolate chip skillet cookie is soft and chewy with a subtle crumbly, melt-in-your-mouth feel. A thin, crisp shell forms on the top of the cookie, easily giving way to a dense ooey, gooey interior…
And if you need more convincing, have I mentioned it goes great with ice cream?
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Soft and Chewy Chocolate Chip Skillet Cookie .
- Total Time: 35 mins
- Yield: 1 9 inch cookie 1x
Ingredients
- 1 stick (1/2 cup) butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 1 large egg
- 1 large egg yolk*
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F.
- In a 9-inch cast iron skillet, melt butter over medium heat, stirring frequently until it begins to turn golden brown; about 3 minutes. Whisk in sugars and vanilla.
- Remove skillet from heat and allow to cool for about 5 minutes before adding in egg and egg yolk. Whisk gently until well combined. Add flour, baking soda, and salt, stirring until just incorporated. Fold in chocolate chips.
- Using a spatula, spread the dough until it is evenly distributed in the skillet. Bake for 18-20 minutes until edges begin to turn golden brown and a toothpick inserted into the centre comes out clean.
Notes
* The addition of the extra egg yolk results in a softer and cakier cookie. I made one without it and it still works, so you can omit it if you wish.
- Prep Time: 15 mins
- Cook Time: 20 mins
I’m curious to see how this turns out.
I highly HIGHLY recommend mixing up this dough in a bowl !!!!!!!! CAST IRON WILL NOT COOL DOWN IN TIME FIR THIS COOKIE BATTER RECIPE TO WORK PROPERLY!!!!!!!!!
Here is what I chose to do:
Melt and brown your butter in a small saucepan FIRST!
Then mix the dough in the order the recipe states.
Then pour dough into the cast iron skillet. I used my favorite enamel coated 9 inch cast iron skillet.
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The cookie turned out soft and cakey. It wasn’t too sweet and had a good taste. My kiddo loved it, but I think I like the regular old chocolate chip cookies better.
This was delicious
The skillet cookie came out chewy, soft, and slightly pillowy. The chocolate chips melted into a MESMERIZING swirl of melted chocolate along the top, which added a beautiful touch. Everything was quite simple and I feel like I could make a few of these with ease. Thank you for publishing this delicious, wonderful recipe! We have yet to try it (it came out of the oven a little while ago) but I am sure it will be awesome with some vanilla ice cream soon. Happy Father’s Day! It really is a perfect dessert for this occasion, isn’t it?! 🙂
This potato chips are delicious and nutritious, and nutritious for breakfast.
So, so disappointed in this recipe. I’m a pretty decent home baker and as I was making this I kept double checking the recipe because it didn’t seem right. The dough was so thick and dense…. but I kept going, hoping I would be pleasantly surprised…. as I was putting it in the oven, I thought “hum, this doesn’t even smell good.” When I got it out of the oven I thought, nope. Just nope. And when I tasted it, Blegh. By the time my hubby got home, it had cooled. He tr Ed a bite and actually asked “What the hell is this?!” Once cooled it was rock hard. Nope nope nope. There was nothing pleasant or chewy about this recipe. If I could give it zero stars, I would.
Can i replace the skillet with an aluminium cake mould? Do i have to reset the temperature and bake time in that case?
Love this skillet chocolate chip cookie recipe. I’ve made this cookie a half a dozen times and I’ve tried other recipes and my family likes this one the best. It comes out chewy and soft everything that is described so good thank you for such a great recipe.
Love simple desserts.. especially that are also dee-licious! This one seems to fit the bill. Do you use unsalted OR salted butter, also dark brown sugar OR light brown? I was wondering how the taste might differ.. Thanks
Making this right now
Hi Amanda 🙂
There seems to be an awful lot of sugar and butter in this recipe, are those amounts necessary? 1/2 cup of butter and 3/4 cup of sugar seems like a lot! Can we reduce the amounts or substitute it?
Love your double choc chip zucchini banana bread by the way…deee-lish.
The reason you would cook cookies on top of stove would be that you have no oven or it is full cooking other things.
So preheating in oven ain’t going to happen.
And in your article you did not ( or missed) whether you used a lid. Please respond with additional data. Or I have to move on.
And I would like to try.
Its a bummer because we actually have no oven but I would love to know if we can actually make this over the stove top with a pan. This just made me salivate and I looooooooove chocolate chip cookies that are actually soft and chewy…
I have a problem with this recipe. The first time I made it it came out great. The second time it was dense and grainy like there was too much sugar. This time I didn’t even get that far because my egg scrambled in the pan…What am I doing wrong?? I’m usually pretty good at following recipes, but I can’t seem to figure this one out.
Granulated feeling is sugar not melted properly until dissolved or over cooked
Scrambled effect is from too warm sugar butter mixture.
Cool for 5 minutes before adding eggs
Oh my gosh this was seriously one of the best cookies I have ever had! My cast iron is a little bigger than 9” so I just put the dough in the center of my cast iron and squished it out- it didn’t go all the way to the edges but it still turned out amazing. I think next time I will double this recipe for a larger cast iron skill
I’d like to make a couple of these giant cookies for an event coming up but I want to present them on a tray so I need to remove the cookie in one piece from my cast iron skillet and THEN cut it into wedges on the serving tray. I did a test run today and could not get the entire cookie out in one piece. Do you have any suggestions?
The only thing I can think of is lining the skillet with either greased aluminum foil or parchment paper and lifting it out that way, Linda.
Omg!!! This..is….AMAZING!!! How do you make such magical things!?!? Haha I am seriously so impressed with your recipies! Now if I wanted to make it gluten free can someone tell me if the gluten free all-purpose flour would work for this? (I’m new to gluten-free so I’m not sure how to replace portions yet.)
Thank you for yet another astounding recipie! 🙂 I’m off to buy a Cast iron pan!!
Wait wait wait… regarding that egg yolk comment… you made two? And you didn’t send one to me??? 😉