The best kind of cookie is a skillet cookie, and this recipe is living proof. This Skillet Chocolate Chip Cookie is thick and chewy with the crispiest edges, gooey chunks of chocolate and flaky sea salt. Best of all, the dough comes together in minutes and there’s no chilling required!

Skillet cookie with chocolate chunks and sea salt

There’s nothing like gooey, homemade chocolate chip cookies fresh from the oven is there? If your answer is yes, just wait until you try a giant skillet cookie!

Making cookies can be high maintenance. Many recipes require chilling the dough to prevent spreading, which takes some planning.

From there, they need to be scooped, baked in batches and sometimes they still don’t come out as thick and chewy as desired.

As a baker, you’ll appreciate how low maintenance this Skillet Chocolate Chip Cookie recipe is. The dough doesn’t require chilling because the skillet contains it and keeps it from spreading.

The cookie bakes up perfectly thick and chewy, and it’s got addictive golden brown, crispy edges to boot.

You’re welcome! 🙂

Skillet cookie in the pan with chocolate chunks and flaky sea salt on top

Why you’ll love this recipe:

  • This skillet chocolate chip cookie recipe is foolproof! It’s perfectly thick and chewy every single time.
  • It’s the low maintenance way to make cookies. The dough doesn’t need to chill, there’s no spreading to worry about, and no juggling multiple parchment-lined cookie sheets.
  • It comes together in 10 minutes and bakes up in 25-30 minutes.
  • It can be customized to include your favorite chocolate chips, candies, nuts and even sprinkles!

Recipe ingredients

This cast iron skillet cookie includes a few basic pantry ingredients, and the fun part is customizing it with your favorite add-ins as outlined below in the ingredient notes.

Skillet chocolate chip cookie ingredients

Ingredient notes

  • Butter. I use unsalted butter in order to control the sodium. If you use salted butter, be sure to omit the 1/2 teaspoon salt from the recipe.
  • Sugar. I use a combination of light brown sugar and granulated sugar for the perfect texture and flavor. Brown sugar includes molasses, which lends moistness and flavor. Granulated and brown sugars can be swapped interchangeably, it just may produce a slightly different texture and flavor.
  • Chocolate chunks. I thought dark chocolate chunks were a good call because this is a big cookie, but feel free to use your favorite chocolate chips, candies or nuts!
  • Flaky sea salt. The flaky sea salt adds a little shimmer to the top of the skillet cookie and accentuates the flavor.

This skillet cookie is the easiest cookie you’ll ever make! There are just a few ingredients and 10 minutes of prep before popping it into the oven.

Pro tip: Place the butter and eggs on the counter about 30 minutes before you plan to get started to allow them to come to room temperature. You can speed up the process by cutting the butter into small cubes, and placing the eggs in a bowl of just barely warm water.

See the recipe card below for full instructions.

How to make a skillet cookie
  1. Place all the dry ingredients into a medium bowl and whisk to combine.
  2. Place the softened butter and sugar in a large bowl and beat until fluffy.
  3. Beat in the eggs and vanilla just until incorporated.
  4. Add in the dry ingredients, then fold in all but 3 tablespoons of the chocolate chunks.
  5. Spread the dough into the cast iron skillet, and press the reserved chocolate into the top.
  6. Bake for 20-30 minutes, then remove from heat and top with flaky sea salt.
Slice of skillet cookie in the pan

Recipe variations

There are so many ways to change up this skillet chocolate chip cookie recipe based on what you have on hand.

  • Use your favorite chocolate chips. Semi-sweet, dark, milk and white chocolate will all work perfectly. Peanut butter or butterscotch chips are fun options as well!
  • Add dried fruit like raisins, cranberries or cherries for a nice chewy texture.
  • Add chopped nuts such as almonds, walnuts or peanuts for a nice crunch.
  • Candies are a fun addition! M&M’s, toffee bits, mini or chopped peanut butter cups are all great options.

Recipe tips

  • Pro tip: Place the butter and eggs on the counter about 30 minutes before you plan to get started to allow them to come to room temperature. You can speed up the process by cutting the butter into small cubes, and placing the eggs in a bowl of just barely warm water.
  • If you prefer your skillet cookie to be a bit gooey in the center, bake for 20-25 minutes.  If you like the center to be 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!
  • Store the cookie at room temperature wrapped tightly in plastic wrap or in an air tight container for up to 5 days.
Skillet chocolate chip cookie sliced in the pan with ice cream

Did you try this recipe? If so I’d love to hear from you! Leave a comment and star rating below, and don’t forget to snap a photo and tag @flavorthemoments on Instagram and Facebook!

Skillet cookie with chocolate chunks and sea salt

Skillet Chocolate Chip Cookie

Servings: 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 0 minutes
Total Time: 40 minutes
Skillet Chocolate Chip Cookie is thick and chewy with crispy edges, chocolate chunks and flaky sea salt. The dough doesn't require chilling and it comes out perfectly every single time!
Print Recipe Pin Recipe
0
reviews
Leave a Review »

Equipment

Ingredients

  • 2 1/4 cups plus 2 tablespoons all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt omit if using salted butter
  • 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]

Instructions 

  • Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
    2 1/4 cups plus 2 tablespoons all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon 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.
    2 sticks unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet ingredients and beat on low speed until just combined.  Fold in all but 3 tablespoons of the chocolate chunks.
    1 cup dark chocolate chunks
  • Spoon the batter into a cast iron skillet and spread until smooth, then press the remaining chocolate chunks into the top.
  • Bake for 20-30 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, then slice and serve!
    1 teaspoon flaky sea salt

Notes

  • Pro tip: Place the butter and eggs on the counter about 30 minutes before you plan to get started to allow them to come to room temperature. You can speed up the process by cutting the butter into small cubes, and placing the eggs in a bowl of just barely warm water.
  • If you prefer your skillet cookie to be a bit gooey in the center, bake for 20-25 minutes.  If you like the center to be 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!
  • Store the cookie at room temperature wrapped tightly in plastic wrap or in an air tight container for up to 5 days.
 

Nutrition

Calories: 501kcal, Carbohydrates: 63g, Protein: 6g, Fat: 25g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 501mg, Potassium: 194mg, Fiber: 1g, Sugar: 38g, Vitamin A: 621IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in February 2018. Step by step photos have been added and the text has been modified to include more recipe information.

Sharing is caring!