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A large chocolate chip skillet cookie topped with ice cream with four spoons resting inside.
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5 / 7 votes

Chocolate Chip Skillet Cookie

This giant chocolate chip cookie is made in a cast-iron skillet and served warm. Top with ice cream and chocolate sauce and devour.
Prep Time15 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8 to 10 servings
Calories: 609

Ingredients

  • 1 1/2 sticks (6 oz) unsalted butter, plus more for the skillet, softened to room temperature
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 large egg yolk, both at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semi-sweet, bittersweet, or milk chocolate chunks or chips
  • Coarse sea salt
  • Ice cream , for serving (optional)
  • Chocolate syrup, for serving (optional)
US - Metric

Instructions

  • Preheat the oven to 350°F (180°C). Lightly butter a 10-inch (25 cm) oven-safe skillet, preferably cast iron.
  • In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a handheld mixer, beat the butter on medium-high speed until smooth, 20 to 30 seconds.
  • Add the brown sugar and granulated sugar and beat, still on medium-high speed, until smooth, 2 to 3 minutes.
  • Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape the sides and bottom of the bowl and beat again to incorporate.
  • Carefully add the dry ingredients to the wet ingredients and mix on low speed until combined. Stir in the chocolate chunks or chips. The dough will be soft and sticky.

    ☞ TESTER TIP: You can cover and refrigerate the dough for up to 4 days or freeze it for up to 3 months. Let the dough return to room temperature before baking. And good luck not letting the snitches get at it!

  • Gently press the dough into the prepared skillet. Sprinkle with sea salt.
  • Bake until the edges are lightly browned and set, 25 to 30 minutes. You want the middle to be slightly underbaked.
  • Remove the skillet from the oven and let it cool for at least 5 minutes before serving. Top with ice cream and chocolate sauce, if desired, and either slice and serve or just hand everyone a spoon! (You can cover the cookie—whether in its entirety or the leftovers—and refrigerate it in the skillet for up to 4 days. Keep in mind the cookie will be softer the day it comes out of the oven and firmer if you refrigerate it first.)

Nutrition

Serving: 1portion | Calories: 609kcal | Carbohydrates: 78g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 297mg | Fiber: 4g | Sugar: 45g