Rich and warm and filled with gooey chocolate deliciousness, this skillet chocolate chip cookie is as easy to make as it is to eat.
The cookie batter is mixed in and served from a cast iron skillet, so really, what could be easier? Make sure not to over bake. The edges should be crispy but the center still soft and spoonable. Top it warm with a scoop of ice cream for a heavenly dessert.
Dark chocolate chips: I like to use 60% cacao chocolate chips for this recipe, but you could easily use semisweet chocolate chips also. I prefer chips to chunks for this, as the chips retain their shape and creamy texture. Kitchen math: 6 oz. chocolate chips = 1 cup
Brown sugar: The brown sugar in this recipe helps to keep the cookie soft and chewy. You can use light or dark brown sugar here, the only difference is that the dark will make the cookie deeper color and richer flavor.
Walnuts: I like to use walnuts for this recipe, but pecans or almonds can also be used. 4 oz. walnut halves (about 1 cup) = ¾ cup plus; 2 Tbs. coarsely chopped; and 1 cup finely chopped or ground
Unsalted Butter: Most bakers, including myself, like to use unsalted butter (also called sweet butter) when baking because the amount of salt varies by brand, which can produce inconsistent results. It’s preferred to add salt separately when baking so it can be measured.
How to make the skillet cookie
1. I like to use cast iron for this skillet cookie, but you could use a stainless steel skillet as well. Do not use a nonstick pan or any skillet that doesn't have a heatproof handle. Put the butter in the pan over low heat. Remove the pan from the heat and let sit 5 minutes.
2. Next, stir in the both the brown and granulated sugars until blended, then stir in the eggs and vanilla.
3. Stir in the flour mixture and fold in the chocolate chips and nuts. Be sure to wipe the top edge of the skillet or the sides with a damp paper towel to remove excess flour. Otherwise it will bake onto the skillet.
4. Bake until the cookie center just set, 20 to 25 minutes and serve while still slightly warm!
- The recipe can be assembled and spread in the skillet for a few hours before baking and serving. This way you can pop it in the oven when ready and serve it warm.
- The batter can also be divided and baked in 4 mini skillets (4 to 6 inches in diameter) so everyone has their own. Reduce the baking time accordingly.
This is exactly what it says, cookie batter baked in a skillet to make one large cookie. The advantages to baking cookies this way is that it’s easy, as there’s no rolling or dropping the batter for individual cookies, and it’s also easy to serve—just hand some spoons to your guests and let them dig right in, or cut into wedges and serve on plates.
Yes, besides chocolate chip cookies, you can make many other cookies this way. Try it with chocolate sugar cookies, oatmeal cookies, and peanut butter cookies.
You can make the cookie in an 8-inch round or square heatproof casserole dish or a pie dish as well as the skillet.
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Easiest Chocolate Chip Skillet Cookie
- 2 ¼ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 Tbs. vanilla extract
- 1 ½ cups (8 oz.) dark or semisweet chocolate chips
- 1 cup chopped walnuts
- Vanilla ice cream, for serving (optional)
- Preheat the oven to 350°F. In a small bowl, whisk together the flour, baking soda and salt.
- Melt the butter in 12-inch cast iron or other ovenproof skillet over low heat. Remove the pan from the heat and let sit 5 minutes.
- Stir in the sugars until blended, then the eggs and vanilla. Stir in the flour mixture and fold in the chocolate chips and nuts. Wipe the top edge of the skillet or the sides with a damp paper towel to remove excess flour.
- Bake until the cookie center just set, 2o to 25 minutes. Serve warm with vanilla ice cream.