Gooey Skillet Chocolate Chip Cookie (8” or Minis!)
Crispy on the outside and warm and gooey on the inside, this skillet chocolate chip cookie recipe is baked in an 8” cast-iron skillet and packed with plenty of chocolate chunks. The recipe is easily adapted for a 10” skillet or super-cute mini skillet cookies too. Pass me a spoon and let’s dig in!
Ingredients
- 1/2 cup (113.5 g) unsalted butter
- 1/2 cup (110 g) brown sugar
- 1/3 cup (66.67 g) granulated sugar
- 1 (1) egg, large
- 1 tsp (1 tsp) vanilla extract
- 1 1/4 cup (156.25 g) all-purpose flour
- 1/2 tsp (0.5 tsp) kosher salt
- 1/2 tsp (0.5 tsp) baking soda
- 1 cup (180 g) chocolate chips, plus more for topping
Equipment
- Cast Iron Skillet
Instructions
- Preheat the oven to 350° F and spray an 8" cast iron skillet with baking spray.
- In a large microwavable bowl melt the 1/2 cup butter in the microwave 30 seconds at a time until fully melted. Add the 1/2 cup brown sugar, and 1/3rd cup granulated sugar to the bowl and either mix with a spatula or a hand mixer on low-medium speed until combined.
- Add the 1 large egg, 1 tsp vanilla extract and mix lightly to combine. Add in the 1 1/4 cups flour, 1/2 tsp salt, and 1/2 tsp baking soda. Mix until a smooth batter forms. Add in the 1 cup chocolate chips and mix until evenly distributed.
- Add the batter to the skillet and top with extra chocolate chips. Bake for 35 minutes. The cookie is done when the edges are golden brown. The inside will be slightly gooey. If you want a firmer cookie bake for another 5 minutes.
- Top with ice cream and serve right away!
Notes
How to store
If you have any leftovers LOL, just wrap the top of the skillet in tin foil or plastic wrap until you want to finish it. Store at room temperature for up to 3 days.Make ahead and freezing instructions
You can prepare the dough in the skillet and freeze for a couple days if you want to make it ahead. Let it thaw on the counter for 30-45 minutes and then bake as usual. If you want to freeze it after its baked, make sure the skillet has cooled completely, then wrap well with tin foil or plastic and freeze for up to 3 months. If you don't have a cast iron skillet, you could use a regular skillet that is oven proof- make sure to check first! Know that the recipe wont come out as crispy though.Serving: 1slice, Calories: 506kcal, Carbohydrates: 70g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 72mg, Sodium: 337mg, Potassium: 62mg, Fiber: 2g, Sugar: 48g, Vitamin A: 580IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg
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