Skillet Chocolate Chip Cookie

Isabella

Skillet Chocolate Chip Cookie

A warm, gooey Skillet Chocolate Chip Cookie baked right in the pan for the perfect quick dessert. With crisp edges, a soft center, and melty pools of chocolate, this giant cookie comes together in minutes and is ideal for sharing.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Cookie Base
8 tbsp 113 g unsalted butter, room temperature – soft for easy mixing
½ cup 110 g packed dark brown sugar – adds moisture + caramel notes
½ cup 100 g granulated sugar – balances sweetness
1 large egg room temperature – helps create a tender crumb
1 tbsp vanilla extract – boosts aroma
Dry Ingredients
1½ cups 192 g all-purpose flour
¾ tsp baking soda – gives lift
¾ tsp kosher salt such as Diamond Crystal
Mix-ins
1 cup 140 g chopped semi-sweet chocolate – melts beautifully
1 cup 96 g walnut halves or pieces – adds crunch and richness

Method

Preheat oven to 350°F (180°C). Beat the butter, brown sugar, and granulated sugar until creamy and slightly fluffy—about 1 minute. Add the egg and vanilla and mix until combined.
Sprinkle the flour, baking soda, and salt over the wet ingredients. Stir until just combined. Fold in the chopped chocolate and walnuts.
Press the dough into a 12-inch oven-safe skillet, spreading it evenly. Bake for 20–22 minutes, until edges are golden and the center is slightly soft. Let cool 5 minutes before slicing and serving.

Notes

Swap walnuts for pecans, hazelnuts, or omit entirely. Slightly underbake for a gooier center. If using a smaller skillet, reduce heat by 10–15 degrees and bake longer.