Skillet Chocolate Chip Cookie

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skillet chocolate chip cookie recipe
Erin McDowell

Say hello to our, uh, larger-than-average friend: the skillet chocolate-chip cookie. You don’t need a mixer to make her (thank you, pre-melted butter), and you don’t even need to dirty a cookie sheet in the process. All you need is one oven-safe skillet and, of course, a tall glass of milk on the side.

We like to use a cast-iron skillet for the job (it ensures a crispy outside and gooey center), but any oven-safe 10-inch pan will work, as long as you grease it first. To shake things up, you could swap the chocolate chips for M&Ms, add chopped nuts or use an equal amount of chopped dark chocolate. It’s hard to go wrong with any mix-in; it is a giant cookie, after all.


3 cups (360g) all-purpose flour

1¼ teaspoons baking soda

1½ teaspoons kosher salt

¾ cup (1½ sticks/170g) butter, melted and cooled slightly

1¼ cups (266g) brown sugar

1 cup (198g) granulated sugar

3 large (150g) eggs

2 teaspoons pure vanilla extract

2½ cups (425g) semisweet chocolate chips


1. Preheat the oven to 350°. Grease a 10-inch oven-safe skillet with butter.

2. In a large bowl, whisk the flour with the baking soda and salt. Set aside.

3. In another large bowl, mix the butter with the brown sugar and granulated sugar until well combined (the sugar should look slightly dissolved). Add the eggs one at a time, mixing until well combined before adding the next, and the vanilla extract.

4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

5. Press the dough into the prepared skillet and bake until golden brown and baked through, 30 to 40 minutes. Cool for 15 minutes before cutting and serving.

Nutrition Facts
  • 554 calories

  • 21g fat

  • 86g carbs

  • 6g protein

  • 60g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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