Salted Chocolate Chip Skillet Cookie
Salted Chocolate Chip Skillet Cookie is thick and chewy with the crispiest edges! The dough comes together in 10 minutes and no chilling is required!
Valentine’s Day is this week already…do you have big plans? I don’t really celebrate it, but I do always look for any good excuse to eat chocolate.
Especially when it involves salted dark chocolate.
If you feel the same way, then you’ll love this Salted Dark Chocolate Chunk Skillet Cookie. It’s a salted chocolate lover’s dream!
Take it from me. 🙂
I didn’t bake any cookies for you at Christmas, but I am coming at you with a gigantic one today so I think that makes up for it.
This recipe was adapted from my Salted Chocolate Chip Cookies, which are some of my favorite cookies ever.
One of the best things about this skillet cookie is that there’s no high maintenance cookie stuff going on. There’s no chilling the dough required, no spreading to worry about, and no juggling multiple parchment-lined cookie sheets.
You are welcome!
This Chocolate Chip Skillet Cookie takes only 5-10 minutes of prep and one skillet. That skillet doesn’t even have to be greased if it’s cast iron.
This just keeps sounding better and better doesn’t it?
It does sound too good to be true, but you know I wouldn’t lie to you. I love my cookies thick and chewy, and this skillet cookie is the best way to achieve that.
I’ve made cookies time and time again, and even after chilling the dough they’ve spread. I’m not really into thin and crispy cookies, so that’s a huge disappointment for me.
This recipe will come out perfectly for you every single time — it’s full proof! And is there anything more fun than having a slice of cookie, possibly with ice cream on top?
I think I know the answer to that.
As I mentioned, if you have a cast iron skillet there’s no need to grease it. If you have any other type, I highly recommend greasing it.
If you don’t have a skillet suitable for this recipe, you can certainly use a cake pan, but cooking time will vary depending on the size (if it’s 8″ the dough will be deeper and may take a few more minutes in the oven).
This skillet cookie is highly customizable. If you don’t have dark chocolate chunks, substitute with any type of chocolate chips, mini M&M’s or what have you.
If you like nuts in you cookies, or even sprinkles, by all means add them!
The possibilities of this skillet cookie are endless, but in my book, it’s already perfect. 🙂
Salted Chocolate Chip Skillet Cookie
- 2 1/4 cups plus 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks reserving 3 tablespoons to press into the top
- 1 teaspoon flaky sea salt I use [Maldon]
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a large bowl, beat the butter and sugars with a hand mixer at low speed until incorporated, then at medium high speed until light and fluffy, about 1 minute.
- Beat in the eggs and vanilla at low speed until combined.
- Add the dry ingredients and beat on low speed until just combined. Fold in all but 3 tablespoons of the dark chocolate chunks.
- Spoon the batter into a cast iron skillet (I use a 10 3/4" Le Creuset skillet) and spread until smooth, then press the remaining chocolate chunks into the top.
- Bake for 25-30 minutes or until the top is golden brown and the middle is just set. If the top begins to brown too quickly, cover loosely with aluminum foil.
- Remove from the oven and immediately sprinkle with the flaky sea salt. Cool completely on a wire rack or until set.
- Slice and serve with ice cream if desired, and enjoy!
- If you like you skillet cookie on the gooey side, bake for 20-25 minutes. If you like yours more set, bake for 25-30 minutes. Keep in mind that oven temperatures vary, so this is a rule of thumb.
- If you don't have a cast iron pan, you can certainly use a cake pan. Grease it well and understand that cooking time will vary depending on what size it is (if it's 8", the cookie will be thicker resulting in a bit more baking time).
- Change things up by substituting any flavor of chocolate chips, mini M&M's, toffee bits, sprinkles or add nuts!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.