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Skillet Chocolate Chip Cookie

A giant, gooey chocolate chip cookie baked right in a cast iron skillet — warm, melty, and begging for a scoop of ice cream.

dessert • prep: 10 min • cook: 20 min • serves 4

Ingredients

  • ½ cup butter, melted
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • Vanilla ice cream, for serving (optional)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Preheat: Heat oven to 350°F (175°C). Grease a 10-inch cast iron skillet or oven-safe pan.

  2. Mix the dough: In a large bowl, stir melted butter, brown sugar, and granulated sugar until combined. Mix in egg and vanilla.

  3. Add dry ingredients: Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.

  4. Bake: Press the dough evenly into the skillet. Bake for 18-20 minutes until the edges are golden but the center still looks slightly underdone — it’ll set as it cools.

  5. Serve: Let cool for 5 minutes. Top with a scoop of ice cream and flaky sea salt. Serve straight from the skillet with spoons.

Notes

  • Storage: Cover and keep at room temperature for 2 days. Reheat in the oven at 300°F for 5 minutes to refresh.
  • Variations: Use peanut butter chips, white chocolate, or a mix. Swirl in some Nutella before baking.
  • Tips: The secret is pulling it out when the center still jiggles slightly — it’ll be perfectly gooey once it sets.