The best kind of cookie is a skillet cookie, and this recipe proves it. This Skillet Chocolate Chip Cookie is thick and chewy with crisp golden edges, pockets of gooey chocolate and a sprinkle of flaky sea salt. The dough comes together in minutes and there’s no chilling required, so it’s an easy, impressive dessert for any occasion.
There’s nothing quite like warm, homemade chocolate chip cookie served straight from the oven. If you love a classic cookie but want something larger and easier to manage, a skillet cookie is the perfect solution.
Many cookie recipes require planning and chilling the dough to prevent excessive spreading, and then you’re stuck scooping and baking multiple sheets. This skillet method is low maintenance: the pan contains the dough so chilling isn’t necessary, and you bake the whole cookie at once for a thick, chewy center and crisp edges.
It’s a simple recipe that delivers big flavor and great texture every time—no fuss, just a delicious cookie that’s perfect for sharing.
Why you’ll love this recipe:
- Reliable results: this skillet chocolate chip cookie bakes up thick and chewy every time.
- Low maintenance: no chilling, no batch baking, and minimal cleanup.
- Fast to prepare: the dough takes about 10 minutes to mix and 20–30 minutes to bake.
- Highly customizable: swap in your favorite chocolate, nuts, candies or dried fruit.
Recipe ingredients
This cast-iron skillet cookie uses common pantry staples and one cup of chocolate chunks. See the ingredient notes below for tips and substitution ideas.
Ingredient notes
- Butter: Unsalted butter lets you control the salt level. If using salted butter, omit the 1/2 teaspoon of added salt in the recipe.
- Sugars: A mix of light brown sugar and granulated sugar gives the cookie chew and caramel flavor. You can adjust proportions, but expect slight changes in texture.
- Chocolate: Dark chocolate chunks are delicious here, but semi-sweet, milk, white chocolate, or a mix all work well.
- Flaky sea salt: A light sprinkle of flaky sea salt on top brightens the flavor and creates a pretty finish.
How to make a skillet cookie
This is one of the easiest cookies to make: just a few ingredients and about 10 minutes of prep before baking.
Pro tip: Set the butter and eggs out about 30 minutes before baking so they come to room temperature. To speed this up, cut the butter into small cubes and place the eggs in a bowl of lukewarm water for a few minutes.
See the instructions below for full details.
- Preheat the oven to 350°F (175°C). In a medium bowl, whisk together 2 1/4 cups plus 2 tablespoons all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt; set aside.
- In a large bowl, beat 2 sticks (1 cup) unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar on low until combined, then increase speed and beat until light and fluffy, about 1 minute. Beat in 2 large eggs and 2 teaspoons vanilla until just incorporated.
- Add the dry ingredients to the wet ingredients and mix on low until just combined. Fold in 1 cup dark chocolate chunks, reserving about 3 tablespoons to press on top.
- Spoon the dough into a greased cast iron skillet (about 9″) and spread it evenly. Press the reserved chocolate chunks into the top.
- Bake 20–30 minutes, until the top is golden and the center is just set. For a gooier center, aim for 20–25 minutes; for a firmer center, bake 25–30 minutes. If the top browns too quickly, cover loosely with foil.
- Remove from oven and immediately sprinkle with 1 teaspoon flaky sea salt. Let cool until set, then slice and serve.
Recipe variations
Customize this skillet cookie to suit your taste or pantry:
- Swap chocolate types: semi-sweet, milk, dark or white chocolate chips all work.
- Add dried fruit like raisins, dried cranberries or cherries for chew and tang.
- Mix in chopped nuts — almonds, walnuts, pecans or peanuts add crunch.
- Add candies such as M&M’s, toffee bits or chopped peanut butter cups for a playful twist.
Recipe tips
- Room temperature ingredients: Let butter and eggs sit at room temperature for about 30 minutes. Cut the butter into cubes and place eggs in slightly warm water to speed things up.
- Bake time: Bake 20–25 minutes for a soft, gooey center; 25–30 minutes for a more set center. Oven temperatures vary, so use this as a guide.
- Pan substitution: If you don’t have cast iron, a greased cake pan is a fine alternative; baking time will change depending on the pan size.
- Storage: Store wrapped tightly or in an airtight container at room temperature for up to 5 days.
More cookie recipes you’ll love:
- Almond butter cookies
- Carrot oatmeal cookies
- Flourless peanut butter and oatmeal chocolate chip cookies
- Funfetti sugar cookie cake
- Gingersnap cookies
- Greek almond cookies (amygdalota)
- Key lime cookies
- Meyer lemon butter cookies (kourabiedes)
- No-bake chocolate peanut butter oatmeal cookies
- Persimmon cookies
Did you try this recipe? I’d love to hear how it turned out—leave a comment and a star rating if available. Snap a photo and tag @flavorthemoments on social media so I can see your creation!
Skillet Chocolate Chip Cookie
Equipment
- 9″ cast iron skillet or similar ovenproof skillet
- Mixing bowls
- Hand mixer or stand mixer
- Offset spatula or spoon for spreading
Ingredients
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chunks, reserving 3 tablespoons for the top
- 1 teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Whisk together the flour, baking soda and salt in a medium bowl and set aside.
- In a large bowl, beat the butter and both sugars until light and fluffy, about 1 minute. Add eggs and vanilla and beat until combined.
- Add the dry ingredients and mix on low until just combined. Fold in the chocolate chunks, keeping 3 tablespoons to press into the top.
- Press the dough into a greased skillet, smooth the top and press the reserved chocolate into the surface.
- Bake 20–30 minutes until the top is golden and the center is set to your preference. Cover loosely if the top is browning too quickly.
- Immediately sprinkle with flaky sea salt after removing from the oven. Cool until set, then slice and serve.
Notes
- Make ingredients room temperature: Let butter and eggs sit about 30 minutes before starting. Cut the butter into cubes and place eggs in warm water to speed this up.
- Bake time guide: 20–25 minutes for a gooey center, 25–30 minutes for a more set center. Oven temperatures vary.
- Pan substitution: A greased cake pan works if you don’t have cast iron; baking time may change depending on pan size.
- Variations: Try different chocolate chips, mini candies, toffee bits, sprinkles or chopped nuts.
- Storage: Store wrapped or in an airtight container at room temperature up to 5 days.
Nutrition
Nutrition is estimated and provided for guidance only.
Note: This recipe was originally published in February 2018. Step-by-step photos have been added and the text updated with more information.