Salted Chewy Gooey Chocolate Chip Skillet Cookie.
Chocolate chip skillet cookie coming in hot for the weekend!
This is just what I want for a chilly winter weekend, that happens to include valentine’s day.
A skillet sized chocolate chip cookie bigger than my face!
Chewy cookie dough, melty chocolate, flaky salt on top.
And of course… ICE CREAM.
Here for it all. Forever.
This isn’t the first skillet cookie I’ve made. Waaaaay way back, I made a big peanut butter skillet cookie and turned it into a sundae. I love a peanut butter cookie. So good.
But this one… ooooh now this one is just delightful. Chocolate lover’s will adore it. I basically took my salted chocolate chocolate chip cookie bars and put it in skillet form, to serve warm.
YES PLEASE.
That’s what really makes this different from the bars. You truly serve this one warm, right from the skillet.
I am honestly in lust with this cookie. The texture is PERFECT! You can probably see how the texture looks a bit crumbly, almost? I don’t know how else to describe it, but it looks a bit “separated” as opposed to one big flat cookie, you know?
Oh my word.
It’s actually not crumbly at all – what this results in is a chewy, gooey cookie in a skillet that is so wonderful. The texture is just amazing. I took the secrets from some of my favorite chewy cookies here on the blog and used mostly brown sugar and egg yolks. Those both really help contribute to the chew factor.
The cookie is warm and gooey inside but chewy at the same time! The bottom gets caramelized from the cast iron skillet, the inside is chewy and gooey and the top has a verrrry mild crunch. I go crazy thinking about the texture.
You actually make the whole thing right in the skillet too! It’s super easy. I do get out my ingredients and measure everything before, just so it’s all ready to go. Melt the butter in the skillet, stir in the sugar, then go from there. You want to work fairly quickly at bringing it together, but it won’t feel rushed. Just mix it all up, then bake!
When it comes out of the oven, sprinkle with flaky salt (the best topping for anything sweet) and top with ice cream.
Now I’m going to tell you a big secret. I don’t even care about serving it in a pretty sliced wedge like these pictures show. I’m ALL about scooping it out with a spoon. It’s so simple that way and everyone loves it. Of course, it still tastes the same.
Gone are the days right now where we should all be eating out of the same skillet, so I don’t suggest that. You can scoop out portions with a spoon right into a bowl or plate, then top with your ice cream.
My issue is that I’m dying to make this again today! But I promised the kids we would make heart-shaped sugar cookies. Can one have too many cookies?!
Asking for a friend.
Chocolate Chip Skillet Cookie
Chocolate Chip Skillet Cookie
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup sugar
- 1 large egg
- 2 large egg yolks
- 3 teaspoons vanilla extract
- 10 ounces chocolate chips, milk or semi-sweet, your choice!
- flaked salt, for topping
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, whisk together the flour, baking powder, soda, and salt.
- Heat an oven safe (preferably cast iron!) 12-inch skillet over low heat. Let the skillet heat up for 5 minutes. Add the butter and let it melt completely. Stir in the sugars with a wooden spoon. Turn off the heat under the skillet. You MUST turn off the heat! You can also remove the skillet from the burner if you wish.
- Whisk together the egg and egg yolks in a bowl. Add it to the skillet sugar mixture and mix in right away with a spoon, quickly mixing so the eggs don’t cook from the heat. Stir in the vanilla extract.
- Stir in the dry ingredients until just combined. This will take a minute or two and the mixture will be thick, but they will mix in! You can wipe the top of the skillet or the sides with a damp paper towel to remove excess flour.
- Stir in the chocolate chips. Bake the skillet cook for 20 to 25 minutes, or until it’s mostly set in the center. Top with flaked sea salt.
- Serve warm with vanilla ice cream.
Did you make this recipe?
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Last meal worthy.
99 Comments on “Salted Chewy Gooey Chocolate Chip Skillet Cookie.”
Could you make the dough ahead and put in the fridge for two days before baking? Thanks!!
I made this one day in advance and kept the skillet in the refrigerator. I baked it the next day and it came out perfect! I used half semi-sweet and half milk chocolate chips. I topped it with bourbon caramel sauce from a jar that I found at Whole Foods. It was delicious!
Im going camping this weekend and would love to make this but we don’t have an oven on site.
I was thinking about baking in the morning, and leaving it in the pot – then reheat on gas stove (so chocolate melts again. What do you think?
For those that melted your chips: melt the butter on low, take it completely off the burner and leisurely add the rest of the wet ingredients. Stir in the dry, add chips right before it goes in the oven.
Then mine looked just like the picture 👍
So good….but my chips melted, too. I removed from the heat and waited a few minutes before adding. I used a variety of chips, and the inexpensive chips did NOT melt, but the higher quality chips did melt.
Can you use salted butter? That’s all I have on hand.
I made this & it’s delicious!!😋 I think I’ll take it to work or I’ll eat the whole thing…already on my 2nd piece. The salt really sets it off.🥰
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I’m also curious to know if refrigerating it ahead of time would work. My chips definitely melted, I wish I had read the comments first!!
Turned out perfect!!
This is fantastic! Unlike most skillet cookie recipes, this makes a thick cookie! I noticed that some had trouble with melting chocolate chips. I melted the butter in the microwave and mixed the rest of the ingredients together in that same bowl, rather than the skillet. I didn’t preheat the pan at all and put the cookie batter in the cold skillet. 350° for 27 minutes. It’s perfection!
Dang it! I somehow managed to tap and give 4 stars rather than 5! I rarely write reviews but this was so good that I just had to!…and then I messed up the important part and can’t figure out how to fix it! 🤦♀️
SO GOOD! EVERYONE LOVED IT
This is really tasty. I didn’t have a big enough skillet, so melted the butter and sugars together in a pan, then added to the dry ingredients, mixed it all up and baked it in a greased deep dish pie plate. Worked great. Served it with vanilla ice cream. Everyone at book club said they loved it!
Delicious recipe! But I though I would leave some tips. Mix your dry ingredients minus the sugers in a separate bowl then use a second bowl for the suger and wets. In a bowel heat up your butter for about 2 to 3 mins, this will make the butter hot enough for the suger but will also cool faster so that you won’t cook your eggs when you add it. Add the butter to the sugars wait 5 mins, add your eggs and mix fast. Then add your vanilla, mix that in then the dry ingredients. Mix fast to get a soft dough texture, it’s a workout! Once the dough is smooth and mostly lumpless, add the chocolate chips or a chocolate of choice by simply folding it in. This way you can avoid chocolate melting prematurely. Then you simply oil your skillet, take your cookie dough and spread it in the pan as evenly as possible and pop in the oven for about 21 mins! Happy eating!
Can this be made in mini cast iron skillets?
Delicious. Loved it. Was craving something chocolate and this was perfect. I’m not really into baking especially making batches of cookies over and over. This was very easy.
I followed the directions well and still had a hard time with the egg, parts definitely cooked a bit despite quick mixing. It was a bit unclear if I was supposed to keep the butter/sugar mixture over the heat until it was entirely incorporated. I did remove it from heat before adding the egg.
Everytime I make this I always wonder if it will mix together but sure enough it does and it always turns out great!
I followed the instructions, including turning the heat off and moving the skillet after melting the butter and stirring in the sugar, and my chocolate chips melted :( I waited about 5 minutes after stirring in the sugar before adding the egg and still got a few scrambled, but enough to scoop out and still be fine. Still tasted good, but definitely not as good as it would’ve if the chocolate chips weren’t melted. I’m thinking next time I’ll make the dough separately before adding it to a buttered skillet. Definitely want to give this another try!
I feel like the recipe is great! But I could have done better. My skillet isn’t 12 inch but I didn’t realize that until I was done. I also didn’t use the called for butter because I didn’t have it. The inside was doughy and the outside a little harder. But overall it was really good. I’ll have to try this with healthy alternatives next time.
These are SOOOO good! I am gluten-free and made them with King Arthur GF one-to-one flour. I used 2 and 1/4 cup (found this makes them more gooey/chewy when using the GF flour) and I browned the butter for extra flavor. Thank you so much for sharing and creating the original recipe. It is the bomb to find a recipe that I can sub GF flour in and still taste amazing!
My chocolate chips melted as soon as I tried to mix them in, I had to barely mix them throw it in the oven. Other than that, it was very tasty!
This is the best, most perfect recipe. I loved it so much. It was so easy to make. Will definitely keep this in my recipes.
Hey!
QQ —> if I only have an 8 inch pan, would it be better to reduce the recipe or cook for longer?
I’ve tried several cookie recipes and none of them came out right lol. This was hands down the best cookie recipe I came across. Perfect sweet and salty ratio!
I was kinda skeptical of how good the ratings were but mine turned out perfect! The only thing I’ll say is my chocolate chips started melting when I mixed them in since the mixture still had some warmth, but it was still delicious.
Hi, how long does this last in the fridge?
My centre was very gooey and I was unsure if it was cooked enough, so putting in longer meant it became quite crumbled around the edges and top, so I couldn’t even cut out a wedge!
Oh my goodness. So so delicious. I make it for my husband and I after the kids go to bed. I’ve also whipped it up at dinner parties or with for my kids and their friends. It’s always a favourite!
So good and so easy.