This chocolate chip skillet cookie is everything I love about classic chocolate chip cookies — just baked into one giant, gooey, golden masterpiece. With crisp edges and a soft, chewy center, it’s the kind of dessert that brings everyone to the table, especially when I serve it warm straight from the skillet with a big scoop of vanilla ice cream on top.

Why You’ll Love This Recipe

I like how simple and satisfying this recipe is. It’s got the perfect balance of sweet and salty, and it comes together in just one pan with minimal cleanup. The cookie dough is thick and flavorful, with rich chocolate chips and chunks throughout. Whether I slice it like a pizza or dig right in with spoons, it’s always a crowd-pleaser — and it’s endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• butter, softened

• light brown sugar

• granulated sugar

• large eggs + one egg yolk

• all-purpose flour

• baking soda

• salt

• semi-sweet chocolate chips

• chopped semi-sweet chocolate bar

Directions

1. I preheat the oven to 325°F and grease a 10- or 12-inch cast iron skillet with butter or oil.

2. In a large bowl, I cream together the butter and both sugars until the mixture is light and fluffy.

3. I add the eggs and yolk one at a time, mixing after each addition.

4. In a separate bowl, I whisk together the flour, baking soda, and salt, then slowly combine it with the wet ingredients.

5. I fold in the chocolate chips and chopped chocolate, making sure they’re evenly distributed.

6. I press the dough into the skillet and bake for 30 to 40 minutes, until the edges are golden and the center is set but still soft.

7. I let it cool slightly before slicing — or I serve it warm with ice cream right out of the pan.

Servings and timing

This skillet cookie serves 12 generous portions.
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes

Variations

I like to change things up with different mix-ins: M&Ms for color, peanut butter chips for extra richness, or toffee bits for crunch. I’ve even used white chocolate and macadamia nuts for a twist. A sprinkle of flaky sea salt on top after baking brings out the flavor beautifully.

Storage/Reheating

If I have any leftovers, I store them covered at room temperature for up to a week. To reheat, I just microwave a slice for 10–15 seconds — it softens right up and tastes freshly baked. I can also freeze the dough or baked cookie for up to 2 months. If frozen, I bake it straight from the freezer and add a few extra minutes to the baking time.

FAQs

Can I use a different size skillet?

Yes, I can use a 10- or 12-inch skillet. A 10-inch will give thicker, softer edges, while a 12-inch gives a more evenly baked cookie.

What’s the best way to serve this cookie?

I usually serve it warm with a scoop of vanilla ice cream, but it’s also great sliced like a pizza once cooled.

Can I make the dough ahead of time?

Yes, I can make the dough and store it in the fridge for a day or two or freeze it for longer storage.

Can I use all chocolate chips instead of chopped chocolate?

Absolutely — I just keep the total chocolate amount the same. The chopped chocolate gives more melty pockets, though.

Can I make this without a cast iron skillet?

Yes, a metal or oven-safe baking dish works too, like a 10×15 jelly roll pan. The edges may not be quite as crisp, but it still bakes beautifully.

Conclusion

This chocolate chip skillet cookie is my go-to when I want something warm, rich, and shareable. It’s a comfort dessert that never disappoints, whether I’m hosting friends or just treating my family. With simple pantry ingredients and a cast iron skillet, I can have this gooey goodness on the table in under an hour — and it always disappears fast.

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