If a large, chewy chocolate chip cookie that you assemble and bake in a single skillet and enjoy with a spoon right from the pan, sounds like your jam, then this chocolate chip skillet cookie is for you. It is incredibly easy to throw together and calls for pantry staples. This is an old-school cookie recipe with just a few tweaks to make it even chewier, with those crispy edges everyone loves. A yolk, plus some heavy cream stand-in for one of the eggs, contributing to the chewiness of the finished product and preventing the cookie from stepping into cakey territory. There is a generous amount of chips, but not so many that you cannot enjoy the rich buttery flavor of the cookie itself.
And speaking of the butter: it is melted both because it makes assembly easy-peasy and because—you guessed it—it, too, contributes to the chewiness factor of the final product. The best way to enjoy this cookie is straight from the oven with 3 to 4 scoops of vanilla ice cream atop it and several spoons for you and your pals.
- 2 sticks/1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 2 egg yolks
- 1 tablespoon heavy cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1 1/4 cups bread flour
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 cups chocolate chips
- Optional: Flaky sea salt, for sprinkling
Gather ingredients. Preheat the oven to 350 F.
Place the butter in a 10-inch cast iron skillet and melt it over medium to medium high heat. Remove from the heat and let cool to slightly warmer than room temperature.
Add the sugars to the skillet, whisking until incorporated.
Add the egg, yolks, heavy cream and vanilla extract to the skillet and whisk to incorporate.
Sprinkle the dry ingredients over the wet, beginning with the soda, and fold the dry into the wet with a flexible spatula. Add the chips, and fold a final time.
Place skillet in the oven for about 35 minutes, rotating at the halfway point, until the surface is lightly browned. Do not over bake. If the edges get too dark before the middle seems set, cover the pan with aluminum foil.
To serve, sprinkle with flaky sea salt, if using, and eat warm, straight from the skillet with a spoon (and some friends, if you're feeling generous). Or let cool slightly and slice into pie wedges.
- Use a 12-inch skillet if you want the cookie to bake more quickly and to be less thick and gooey.
- If you cannot find bread flour, feel free to substitute all-purpose flour in equal measure.
- Be sure to let the melted butter cool down before proceeding with the recipe.
- Covering the skillet in aluminum foil halfway through the baking time will keep the edges from getting too dark.
- The cookie is quite gooey when you first pull it from the oven. If you want to enjoy it when it is more set-up, wait about 30 minutes before digging in.
- Save left over skillet cookie on the counter, wrapped in plastic wrap, and reheat slices briefly in the microwave before eating for maximum gooiness.
- Add toasted walnuts along with the chips for a nutty version.
- Add rainbow sprinkles, instead of the chips, for a funfetti cookie experience.
- If you do not have a cast-iron skillet, any oven-proof fry pan will work instead. In addition, baking the cookie dough in a 10-inch cake pan or a 9-inch pie plate will also work. However, if using the pie plate, the cookie will be extra thick, so adjust cooking time as needed.