Chocolate Chip Cookie Skillet
This Chocolate Chip Cookie Skillet is a chewy, sweet, and chocolate recipe that is perfect for those times when you need a lot of cookies in a short amount of time. Perfect for the whole family.
Prep Time15 minutes mins
Cook Time30 minutes mins
Keyword: chocolate chip cookie skillet, cookie skillet
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 ½ cups butter
- ¾ cups brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Begin the recipe by preheating the oven to 350 degrees F. Grab a large oven-safe skillet and lightly spray it with cooking spray. In the photos, I'm using a lodge 3.6 quart casserole, but I've also made this in a 12-inch cast iron skillet as well.
In a medium size mixing bowl, whisk together the 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and 1 ¼ teaspoon salt. Set aside.
In a separate large mixing bowl (with a hand mixer) or stand mixer bowl, add the 1 ½ cups butter and mix until creamy and smooth. Add in the ¾ cups brown sugar, ½ cup granulated sugar, 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract. Mix on medium speed until combined.
Adjust the mixer speed to low and slowly add the flour mixture to the sugar mixture. Mix until combined, careful not to overmix.
Turn the mixer off and add in the 12 ounces of semi-sweet chocolate chips. Stir to incorporate.
Evenly spread the cookie dough into the prepared skillet. Place into the oven to bake for about 20 to 30 minutes.
Carefully remove the skillet cookies from the oven and allow them to cool for about 10 to 15 minutes before removing them from the skillet or cutting to serve. Enjoy!
Store any of the leftover chocolate chip skillet cookie in an airtight container at room temperature for up to 4 days.
- Use semi-sweet chocolate chips or a chopped chocolate bar. If you use chopped chocolate it will melt and make the cookie chewy and fudgy.
- Be careful not to overbake the skillet cookies. They will be soft once removed from the oven, but they will become chewy as they cool. If you prefer a crispy cookie, then allow it to cook a few minutes longer.
- If you find the cookie dough to be too soft to spread, then place the cookie dough in the refrigerator for a few minutes before spreading it in the skillet to bake.
- This cookie dough may also be stored in the freezer in a plastic bag to bake later.
- Feel free to add more chocolate chips to the top of the cookie before baking.
Calories: 354kcal | Carbohydrates: 34g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 143mg | Fiber: 2g | Sugar: 21g | Vitamin A: 511IU | Calcium: 29mg | Iron: 2mg