This skillet chocolate chip cookie is a chewy, gooey, soft-baked cookie that cooks up easily in a cast iron skillet. It’s the perfect shareable dessert topped with a big scoop of ice cream!
If you love this giant cookie recipe, try my salted caramel skillet cookie and this brown butter chocolate chip skillet cookie, next.
This recipe was originally posted in 2012, but the photos and helpful tips were updated in 2025. The recipe remains the same!
Just when I thought nothing could rival my best chocolate chip cookies, I baked a giant version in a cast iron skillet! This skillet chocolate chip cookie is thick and gooey, bursting with melted chocolate, and delicious topped with ice cream. Here’s why you need to crack out your cast iron ASAP:
- One bowl. This chocolate chip skillet cookie has a lot in common with my chocolate chip cookie cake, which I bake in a springform pan. Mix up the dough in a single bowl, press it into your pan or skillet, and pop it into the oven to bake. Easy!
- Loads of chocolate. This recipe has a whopping 1 ½ cups of chocolate chips mixed into the cookie dough. All that chocolate gets perfectly melty and gooey as it bakes. Imagine biting into the softest-baked chocolate chip cookie ever, and that’s what you get here.
- Shareable. Once this skillet chocolate chip cookie is out of the oven, we always dig into it family-style with a spoon for everyone at the table. Of course, if you’re serving this at a party, it’s just as delicious scooped into bowls.
Ingredients You’ll Need
This recipe basically takes a classic, chewy chocolate chip cookie and supersizes it for a skillet! The ingredients stay the same. Below are some notes on what you’ll need. Scroll down to the recipe card for the printable ingredients list.
- Butter – I always bake with salted butter, but unsalted works, too. Melt the butter before you start.
- Sugar – This skillet cookie uses granulated sugar AND brown sugar for extra moisture.
- Egg – You’ll need one whole egg, plus an extra egg yolk. The yolk makes the cookie rich and chewy.
- Dry Ingredients – All-purpose flour, baking soda, and salt. Check the expiration date on your baking soda to make sure it’s fresh.
- Vanilla – As always, the best flavor comes from real vanilla extract!
- Chocolate Chips – Any kind you’d like. I use semisweet chocolate chips, but you can use dark, milk, white chocolate chips, or a combination of different types of chocolate.
All you need to make this jumbo-sized chocolate chip cookie is an oven-proof skillet, one bowl, and a (preferably wooden) spoon for mixing. That’s it! I use my cast iron skillet, which works best. Here’s how to have a freshly baked giant cookie on the table in 25 minutes. You’ll find the full printable recipe in the recipe card after the post.
- Mix the wet ingredients. Cream the melted butter with both sugars until it’s smooth and free from lumps. Next, mix in the vanilla, egg, and yolk.
- Add the dry ingredients. Stir in the flour, baking soda, and salt until that’s just combined. Finally, fold in the chocolate chips.
- Transfer the dough to a skillet. Afterward, press the dough gently and evenly into a 10” cast iron skillet.
- Bake. Bake your skillet cookie at 350ºF for 15-20 minutes. You want to pull the cookie from the oven when it’s just golden at the edges and a little loose in the middle. Let the chocolate chip cookie rest in the skillet for 10 minutes before serving.
Do I Have To Bake This In a Cast Iron Skillet?
Nope! If you don’t own a cast iron skillet, you can bake this chocolate chip cookie dough in a 9×13” pan instead. Scoop as usual when it’s fresh out of the oven. Or, once the cookie cools completely, slice it into cookie bars.
Recipe Tips and Variations
- Don’t overbake. The key to a soft, ooey-gooey skillet chocolate chip cookie is leaving it underbaked! It should be set at the edges and a little wobbly in the middle, a bit like a cheesecake. Overbaking leads to a dry, crumbly cookie. If it’s completely set in the center when it comes out of the oven, there’s a good chance it’s overcooked.
- Add a sprinkle of sea salt. I love the sweet-salty combination in recipes like my salted chocolate cookies. It’s a great way to bring out the chocolate flavors in this skillet cookie, too. All it takes is a fresh sprinkle of flaked sea salt (Maldon salt is my fave) as the cookie comes out of the oven.
- Try different flavors. Make a skillet version of a peanut butter chocolate chip cookie with creamy peanut butter, or add cocoa powder for a chocolate chocolate chip cookie. Or, get inspired by any of my favorite chocolate chip cookie recipes.
- More add-ins. In addition to chocolate chips, feel free to jazz up this skillet cookie with more easy mix-ins. Good options are crushed pretzels, chopped pecans, mini marshmallows, peanut butter chips, toffee bits, and candies like Reese’s and M&Ms.
Serving Suggestions
This skillet chocolate chip cookie is delicious eaten right out of the pan, or scooped out and served warm, topped with vanilla ice cream (even better if it’s homemade). If you wait until the cookie cools, it’ll be firm enough to slice and serve as wedges.
You can garnish this skillet cookie with more toppings like whipped cream, caramel sauce, or frosting. This chocolate buttercream or my classic vanilla frosting are both perfect for piping onto a giant chocolate chip cookie!
How to Store
- On the counter. Any skillet cookie leftovers can be stored airtight at room temperature for up to 3 days. I like to wrap the whole skillet with plastic wrap, but you can transfer the leftover cookie to a container if you prefer.
- Freeze. Freeze this chocolate chip cookie for up to 2 months and thaw it in the fridge before serving.
Print
Description
This skillet chocolate chip cookie is a chewy, gooey, soft-baked cookie that cooks up easily in a cast iron skillet. It’s the perfect quick, shareable dessert topped with a scoop of ice cream!
- 3/4 cup melted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 yolk
- 2 cups flour
- 3/4 tsp baking soda
- 1 tsp kosher salt
- 2 tsp vanilla
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350°
- In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.
- Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.
- Stir in flour, baking soda and salt until incorporated.
- Fold in chocolate chips.
- Spread evenly in a 10″ cast iron skillet.
- Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.
- Let cool 10 minutes on wire rack and scoop onto plates or bowls.
- Serve with vanilla ice cream.
Nutrition
- Serving Size:
- Calories: 1043
- Sugar: 108.7 g
- Sodium: 1185.9 mg
- Fat: 44.1 g
- Carbohydrates: 158.6 g
- Protein: 16.7 g
- Cholesterol: 69.8 mg
