Chocolate Chip Skillet Cookie

Name: Chocolate Chip Skillet Cookie
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: United States
Ingredients: 115 g of butter (melted and cooled slightly); 100 g of turbinado sugar; 50 g of granulated sugar; 1 eggs (at room temperature); 1 tsp of vanilla extract; 180 g of flour (sifted); 1/2 tsp of baking soda; 1/2 tsp of salt (fine); 180 g of chocolate chips

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This skillet cookie recipe promises an ultra-indulgent dessert, with golden, crispy edges contrasting with an irresistibly gooey center, generously loaded with chocolate chips. This comforting treat, baked and served right in its cast iron skillet, is perfect for a friendly snack or a cozy dessert, ideally served with a scoop of vanilla ice cream.

Total time: 37 min
Prep: 15 min
Cook: 22 min
Rest: 15 min
Difficulty: Medium
Per person: €0.92

By the CookinBreak team

Ingredients 9

servings

Estimated cost €5.50

Equipment

Mixing bowlfor making the dough
Whiskfor emulsifying the sugars and the egg
Spatulafor mixing and spreading
Cast-iron skillet20 to 23 cm diameter, oven-safe

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F on conventional (static) heat and lightly butter a 20 to 23 cm diameter cast iron skillet.

In a mixing bowl, whisk the warm melted butter with the brown sugar and the white sugar until smooth.
Add the whole egg and the vanilla extract, then whisk vigorously for to lighten the mixture slightly.
Add the sifted flour, baking soda and salt, then gently mix with a spatula without overworking the dough.
Add the chocolate chips, setting aside a handful for the top, then quickly fold them into the mixture.
Transfer the dough to the cast iron skillet, smooth the surface with the spatula and scatter the remaining chocolate chips on top.
Bake at 350 °F for , until the edges are nicely golden and crispy while the center is still soft.
Remove the skillet from the oven and let it cool for before cutting into slices and enjoying.

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Goes well with

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To drink

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Nutrition facts

per serving · estimate

455kcal

Protein5 g5%
Carbs54 g49%
Fat23 g47%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Don't bake it any longer even if the center still looks very soft when it comes out of the oven. The residual heat of the cast iron skillet keeps gently cooking the dough during the 15 minutes of resting, guaranteeing that signature gooey center.

Freezing : Can you freeze this recipe?

Yes

Raw dough: works very well, up to 2 months in a freezer bag. Baked cookie: possible, up to 1 month, reheat gently.

Storage : How long does it keep?

Not suitable. Best eaten warm and fresh.

Making ahead : Can you make it the day before?

Yes

The cookie dough can be made the day before and kept in the fridge wrapped in plastic wrap. Bake just before serving.

Reheating : How do you reheat it?

Oven: 5-7 min at 150°C to bring back a soft center. Microwave: 30-60 seconds at medium power, be careful not to dry it out. Air fryer: 3-5 min at 140°C.

Variations

Replace half of the chocolate chips with chopped pecans for extra crunch.
Use a blend of rice flour and cornstarch for an equally soft gluten-free version.
Mix things up by folding in an equal mix of dark and white chocolate.

Mistakes to avoid

Using scalding hot butter, which would immediately melt the chocolate chips when mixing.
Overbaking the dough, which would give a dry cake instead of a gooey center.
Cutting the cookie right out of the oven, without giving it time to firm up slightly.

Frequently asked questions

Can I use a regular cake pan?

Yes, a 22 cm metal cake pan works perfectly. Check the baking at 180°C from 18 minutes, since metal conducts heat differently from cast iron.

How do I know if it's baked just right?

The edges should be puffed, golden and firm to the touch, while the center stays soft when lightly pressed with a finger.

What type of chocolate works best?

Dark chocolate chips between 50% and 65% cocoa nicely balance the sweetness of the brown sugar and the butter.

Can I make the dough ahead of time?

You can spread the raw dough in the skillet, cover it with plastic wrap pressed onto the surface and keep it in the refrigerator for up to 24 hours before baking at 180°C.