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+ servings
Skillet cookie with chocolate chunks and sea salt

Skillet Chocolate Chip Cookie

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!

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  • 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]


  • 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


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!