The Ultimate Chocolate Chip Skillet Cookie

Do you want to make a restaurant dessert menu level chocolate chip skillet cookie from the comfort of your own home? Obviously, YES?! Then this ooey-gooey skillet cookie made with just 7 simple ingredients is for you.

Ooey-Gooey Chocolate Chip Cookie Skillet

WARNING: This post contains graphic photos of an indescribably tasty chocolate chip skillet cookie. Proceed with caution.

Well, now that you’ve been warned you know what you’re getting into. If you thought our best chocolate cookies couldn’t get any better…well you never had ’em baked up into a giant skillet cookie topped up with vanilla ice cream. The hot skillet will give you a crispy edge with an ooey-gooey middle that everyone will be fighting over.

What is a skillet cookie?

It’s pretty self explanatory, but I looooove to hear myself talk, so allow me to describe in great detail this decadent chocolate chip cookie skillet. A skillet cookie is simple a cookie made in a skillet. Now you may be thinking, Big whoop…Why do I need this chocolate chip cookie skillet? It’s not any better than a regular cookie. And that’s where you’d be wrong. Skillet cookies pack all the flavor of a traditional cookie with a few distinct perks.

1. They are so easy to make: No need to let your dough chill so it’s doesn’t spread too much or portion out dozens of cookies, spending hours swapping them into the oven and onto cooling racks. Simply whip up your dough, pop the whole thing in a skillet and bake it off and you’re good to go with a skillet cookie.
2. You can get an even gooier center: For me this is the biggest draw of making a skillet cookie. Because the dough itself is contained in a vessel, you can underbake your cookie to the max and preserve that scrumptious, gooey center.
3. Spoonable: I love a hand held cookie, but sometimes it’s just fun to eat a dessert with a spoon. It can make you feel ~fancy.~ Like you’re eating a posh slice of cake at afternoon or something equally refined. While this chocolate chip cookie skillet isn’t exactly a frilly dessert (in fact I’d venture to call it un-fussy), being able to spoon large mouthful into your pie-hole is very appealing.
4.  Easier to top with ice cream: If you tried to top a hot chocolate chip cookie with ice cream you’d be in for a mess. You’re still sort of in for a mess with a chocolate chip cookie skillet, but at least it will all be contained!

What ingredients do you need for this chocolate chip skillet cookie?

You’ll only need 10 ingredients (okay, well 11, but salt doesn’t really count), to make this chocolate chip cookie skillet. But the wonderful thing about this recipe is that it is super customizable. If you’d rather load this skillet cookie up with sprinkles, toffee pieces, swirls of peanut butter, or whatever your favorite cookie stir-in is, you can feel free to swap out the chocolate chips and walnuts! If you’re a purist like me, here’s your grocery list:

• Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies.
• Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar and this chocolate chip skillet cookie is no exception.
• Eggs: A combination of eggs and egg yolks will give this chocolate chip cookie skillet a  soft, chewy, not too cakey texture.
• Vanilla Extract: Do NOT leave out the vanilla. This might just be the most important ingredient of all, so make sure you’re using pure vanilla extract.
• Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour.
• Baking Soda + Baking Powder: In normal chocolate chip cookies I only used baking soda, but because this cookie skillet is so large, we added a bit of baking powder to give it a little boost.
• Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your skillet cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child’s play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, use 2 cups of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie skillet.
• Walnuts: If you’re not a walnut fan you can feel free to omit these or sub them out for something else! I don’t love nuts in traditional cookies, but they’re lovely in this cookie skillet and give it an extra textural crunch that I adore.
• Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.

And, obviously, you’re going to need to top this ooey-gooy skillet cookie off with 1 (or 5) scoops of vanilla ice cream. A la mode never hurt anyone. Hehe.

Alright everyone grab a spoon! Let’s dive into this scrumptious chocolate chip skillet cookies, my friends.

Happy baking.

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 10 servings
• Category: dessert
• Method: oven
• Cuisine: american

The Ultimate Chocolate Chip Skillet Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Print Recipe Pin Recipe

Do you want to make a restaurant dessert menu level chocolate chip skillet cookie from the comfort of your own home? Obviously, YES?! Then this ooey-gooey skillet cookie made with just 10 simple ingredients is for you.

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 10 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

• 1 1/4 cups unsalted butter, melted
• 1 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 egg + 1 egg yolk, room temperature
• 1 tablespoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt + more for sprinkling
• 3 cups semi sweet chocolate chips
• 1/2 cup walnuts, roughly chopped

Instructions

1. Preheat the oven to 350°F and generously grease a 10 inch cast iron skillet with butter. Set aside.
2. In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the eggs, egg yolk, and vanilla extract. Mix well.
3. In separate bowl mix together the flour, salt, baking powder and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry. Fold in the chocolate and the walnuts. Do not over mix.
4. Transfer the cookie dough to your prepared skillet and pat into an even layer.
5. Bake at 350°F for 40 minutes or until the edges are just golden brown and the center has puffed up but is still very gooey in the middle.
6. Allow to cool for at least fifteen minutes before serving with vanilla ice cream. Best served warm!