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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I appreciate you so much!
Last meal worthy.
91 Comments on “Salted Chewy Gooey Chocolate Chip Skillet Cookie.”
Dead.
xoxo
Well, I think I’m changing my plans for Valentine’s Day dessert to this! Perfect for a cold weekend at home! What size cast iron did you use, or does it not really matter? Thanks!
i used a 12 inch!!
This looks delightful! What size is the skillet?
12 inch!!
This is one serving, right? ;) Looks DELISH!
hahah right?! i wish! lol
Totally making this weekend.
enjoy!
I can confirm that this is FREAKING FANTASTIC. Everybody. Make it.
That’s not fair!
I’m trying to stop my Pandemic comfort food eating.
There is no way I can pass up making this……I suppose if I put 4 forks and in
the middle of the dining room table after dinner….. I can just have a few bites…..then brush my teeth right away….that should work.😁
hahaha!!! xoxoxo
OMG!! Going to have to make this for the weekend, perfect antidote for winter blahs!!
yessss do it!
I just made these with my daughter! Only problem was that all the chocolate chips melted into the batter, so it really looks more like a chocolate cookie vs a chip cookie. How could we have avoided this? Let the whole thing cool before stirring them in? Why didn’t this happen to yours if the batter was warm? Thank you!
did you turn off the heat right after adding the sugar in? i turn off the heat (if you’re still concerned about heat you can move the skillet to another cold burner!) and i move really quickly when stirring in the chocolate. you can see me make this step by step in my first instagram highlight and exactly how i do it! https://www.instagram.com/howsweeteats/
I experienced the same thing. My cookie is baking as we speak. It kind of looks like a brownie cookie. Next time, I think I will just try to sprinkle it the chips on top and pop it in the oven quickly. Rather than it melting it quickly in the cookie mix.
Looking good! Only concern is that once I put the chocolate chips in a lot of them melted. Is that normal? Now it looks like a chocolate cookie and I can’t see my chocolate chips. I’m sure it will taste delicious still!
ashley did you make sure to turn off the heat once the sugar is stirred in? you can see how i make this step by step in my IG highlights – my chips melt a tiny bit but not a lot: https://www.instagram.com/howsweeteats/
This didnt work for me because the butter wouldn’t mix in with the sugars. What did i do wrong
i really don’t know why the butter wouldn’t mix in with the sugars? sugar should definitely mix (and dissolve) into warm melted butter. did you change anything about the recipe?
My brown sugar was on the dry side so the sugar before i added it in was chunky. I think thats why. How about you?
OH! I think i didnt read the recipe correctly. I kept cooking it when it told me to take it off the heat. Thats my bad!
Made this last night and it was the hot of our Valentine’s dinner! Thank you for your wonderful recipes
so glad!
Made this yesterday. Very good, especially right out of the oven. My choc chips melted A LOT when I stirred them in. So, it was more like a chocolate cookie but still tasted very good. I guess your photography hack was to place several on top after mixing all the others in. Do you let it cool off more so the chips don’t melt or do your choc chips melt too?
no photography hacks here – i never have and never will use food styling to deceive a recipe. did you turn off the heat right after stirring in the sugar? i also move fairly quickly when stirring in the chips. i do not let it cool, but you can see how i make this exactly, step by step in my instagram highlights (it’s the first one): https://www.instagram.com/howsweeteats/
I don’t have a gas stove top so I took it off heat before adding eggs, etc. I worked quickly but maybe I got my skillet too hot before adding sugar. I will make this again so I can try not getting skillet as hot so chips stay more intact.
I was pleased at how good it is after cooled. I was concerned that it would overcook or get too dry on the edges but it did not.
My skillet is 10 inches. Do you have any recommendations for adjusting to this size?
i’ve talked with a few others who have successfully made it in a 10-inch skillet! it took them about 30 minutes (instead of 20-25). i would still check it after 25 minutes, just to be safe! but it should definitely work in a 10 inch, and will just take a little more bake time!
We made this yesterday for our parents and I’m making it again today for our kids!!! This is amazing!!
Very easy to make. Tastes great. Only thing is the chocolate chips melted when I added them right before baking so mine was a marble chocolate skillet cookie.
FABULOUS! Easy and special treat. Must put vanilla Ice cream on top.
This was the highlight of our weekend. The best skillet cookie I’ve made!
Made this tonight for a belated Valentine’s dinner. It was delicious! My chocolate chips did not melt into the batter. I do not have a cast iron skillet and used a 12″ round Le Crueset knockoff instead; it must not conduct the heat as well because it did take longer to bake. Will make this again!
100% dynamite and still fantastic the next day. Our chocolate also melted in, but we had to use bar chocolate all cut up because we were out of chocolate chips, so we just figured it was because of that. Either way, I don’t care. So, so good and will definitely be putting this in the rotation. Thank you!
One question, what brand of chocolate chips do you use?
I made this for Valentines’s Day. It was easy and so very good! Leftovers also were delicious, I set the pan on the oven while baking something else. Yum
It’s the Finex pan for me.
This is amazing! It’s sooooooo good and easy to make. Warm and gooey and delicious!!!
So good! Only complaint is no dough to snack on!
Freeze the chocolate chips first before adding them
Great idea!
Oh My! My family loves this cookie! It’s delicious & has become a favorite. It’s a great recipe for that last minute dessert to serve our take to an event.
Absolute GORGEOUS! Hands down saving this as my go-to recipe. Would love to try in smaller individual cookies, any adjustments I would have to make?
Will the cast iron flavors of chicken, etc be tasted in the cookie?
Oooh dear, my skillet chocolate chip cookie is in the oven, I made it exactly how the recipe says, so so easy to put together! The only thing I have to keep an eye on it while it’s in the oven, I put my batter in a 13.25 inch skillet. I set my oven timer for 22 minutes. I’ll check it then I’m not sure how long it will take to bake. Being that my skillet is huge & not to mention how heavy it is.22 minutes it looks beautiful. Thank you for sharing your recipe!!!🍪
Amazing!! and so easy – mix right in the skillet!!! Genius. This recipe is a keeper for sure. Looking forward to cutting into 1/4s? and using a small cast iron skillet for “individual” servings. :)
I made this for my mom’s belated 70th bday. My life will never be the same. It was so delicious and felt very impressive, yet it was easy to make.
PS I found you via Ashley Spivey on IG
I love your posts and recipes! This is intended to be a constructive comment/ inquiry. First, I’m a pretty seasoned cook and the combo of cast iron and cookie were an I must make no brainer. I realized when I was adding chocolate chips to a warm base, that the chips would melt, but it was too late. How did you create this all in one skillet, without a melted chocolate turnout?
Hi! Does it work to make ahead and then heat up that night in the oven to make the middle warm for serving? Thanks!
Made this using white chocolate and macadamia nuts (5oz each) instead of milk chocolate. Turned out fantastic and was probably the best cookie I’ve ever had.
Can this be made a day before? Or can parts of this be made ahead of time so we can go to dinner and come back to the house for dessert?
Great recipe!! I live at 7000’ elevation so I made some adjustments (more flour, less sugar, less baking pwdr/soda, whole eggs). I also set the oven temp higher and it turned out perfectly! It was definitely more of a cake like cookie but sooooo good! A big hit with my son, too. 😊
Outstanding recipe – I love that the cookie starts on the stove with butter and sugar. This created such richness that made the end result feel so special. Thank you!! A couple extra tips for others…
– As another commenter mentioned, freezing the chips will stop the melting
– Don’t get too excited and forget the vanilla, like I did! ;) It was still amazing!
– Definitely eat it out of the skillet with scoops of ice cream beside your favorite person
Not sure why the butter needs to be heated that much…too risky IMO with the eggs next to be added – and the chocolate chips melting, as others have noted. I ended up cooling it with a bowl of ice under my mixer while it was running before proceeding. I might also cut back the baking powder next time – it was kinda cakey. Good recipe otherwise though.
I love this. My skillet came off into little black flakes, but it truly added a bit seasoning to this delightful culinary extravaganza. Love love love.
Definitely a 5/5 for flavour, its one of the best cookies I’ve ever had!! So chewy and simple and perfect. Cannot say enough good things about the recipe itself.
I ALMOST gave it a 4/5 is because I also experienced the chocolate chips melting into the dough. The first time I made it I knew this could happen going in so I tried to wait for the batter to cool down before putting in the chips, but I didn’t wait long enough and they melted. Tried it again a weekend later and waited 30 mins to put the chips in, they still melted. Cast iron aborbs so much heat so its super hard to tell when the dough is cool enough. Regardless… still tastes amazing with melted chips! My advice would maybe be to cool in the fridge before mixing in the chips if you want the chips whole.
Thanks for the recipe!!
We were late for chocolate chip cookie day but this recipe is a keeper. My 5.5-year-old twins helped me make it this afternoon. We love it.
Do you have the measurements for a 12″ or 13″ skillet? I love this recipe!!! Want to make for a dinner party.
Equally delicious as it is dangerous. My family adored it!
I made this last year and it was great tried again this year and it was so dry, do not know what I did wrong☹️
I’d really like to make the batter in advance and cook it during dinner so it’s still nice and warm for serving. Have you ever done this and would you recommend just leaving it on the counter or putting the whole skillet in the fridge until baking?
Looking to make an 8″ version- thoughts on proportions? Before I do the calculations, I thought I’d ask in case you had the measurements already figured out. Thank you!
I did this too – 8″ is half the volume of 12″
Where did you get that skillet?
Wow. Just perfect. I didn’t anticipate liking this so much; I made it for my family. We all adored it, even me! I used dark brown sugar and half Melt half olive oil because we have a dairy allergy. It still turned out perfect.
The cookie was yummy but there could be some improvements – melted butter and brown sugar are known to separate/not come together, and that was exactly my experience (I believe this is why there is a lumpy texture). I also found it difficult not to cook the egg without cooling the entire cookie mixture. I saw another comment about the chocolate chips melting, and that was also a difficulty I had with how hot the skillet was at that point (yes I did remove it from the burner completely). Once the cookie mixture was baked, the texture was a bit lumpy/crumbly on top like the photos, but it was tasty! I don’t think I’d make this recipe again, though, given the weird texture and baking process.
Besides it rising bigger than i thought it would, which is probably my fault, i thought it was supper tasty, and paired with some homemade ice cream was just the cherry on top!
What cast iron skillet did you use?