I don't know when it's NOT an occasion for a warm, gooey chocolate chip skillet cookie. You know, the kind that's baked in a cast iron pan and is so ooey gooey it needs to be eaten in a bowl with scoops of vanilla ice cream. That one.
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I love a good chocolate chip cookie. I have brown butter chocolate chip cookies, my favorite Crisco chocolate chip cookies, chocolate chip Oreo cookies on the blog, but sometimes you want a chocolate chip cookie so big you have to scoop it out of a ginormous cast iron pan and top with scoops of vanilla ice cream. Hell, you could eat it right out of the cast iron pan. That's when this recipes calls.
Chocolate chip cookie dough is incredibly easy to make, too. It's great for a crowd. I made it for a recent dinner party. I served it fresh out of the oven with scoops of ice cream on top. Perfection!
5 Reasons why I love this easy skillet cookie recipe
- Perfect for a crowd. I had a dinner party with 8 women and served this for dessert. It's a great one to serve for a lot of folks.
- Use whatever pan you have. I love cast iron for so many things in my kitchen, but you can use a cake pan, too.
- No cooling time needed. Practically as soon as this bad boy comes out of the oven, it's time to scoop up the ooey gooey-ness and get busy eatin'.
- Crispy on the outside, chewy on the inside. The cast iron pan makes the edges crispy while the inside is soft and gooey just like any respectable chocolate chip cookie should be.
- This is an easy skillet cookie recipe. Like so easy. There's no fuss like chilling the dough required.
Growing up in the South, we used to call this a pizookie -- half pie, half cookie. Either way you cut it, this chocolate chip cookie in a skillet recipe hits juuuuust right. Not to neglect my other my other desserts, but there's a reason I've made it twice in the last week.
It's basically the replica of my chocolate chip celebration cake, except the recipe is doubled to account for a larger 12" cookie and you eat it before it even sets to become a cake.
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the joys of cast iron
There are so many things you can make in a cast iron pan. I HIGHLY recommend you buy one if you've been considering it. It's the most versatile pan in your kitchen...guaranteed. I can roast a whole chicken, make the most delicious gravy, bake buttermilk cornbread...the options are endless.
Cast iron pans are not very expensive either. I use a 12" Lodge cast iron pan, and it is a work horse in my kitchen. The only issue I've ever had with it was user error when my husband put my pan in the dishwasher. It came out comletely rusted. Don't do that.
Ingredients You'll Need
You'll need the following ingredients to make a warm chocolate chip skillet cookie:
- all-purpose flour
- baking soda
- salt
- unsalted butter
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- semi-sweet chocolate chips
- bittersweet chocolate bar
These are all ingredients you likely have in your pantry right now. You don't need to have two different types of chocolate, but I strongly recommend it. I also love having both chocolate chips and a cut up chocolate bar. The chocolate chips don't melt but the chocolate bar pieces do, making the chocolate chip skillet cookie that much more ooey and gooey. I buy the huge one-pound plus bittersweet chocolate bar from Trader Joe's.
The recipe card has the exact quantities and is found below!
How to Make a chocolate chip skillet cookie
- Preheat the oven and spray 12? cast iron skillet with baking spray. Set aside.
- In medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, mix the butter and sugars together until creamed. Add the eggs and vanilla extract, scraping down the sides of the bowl as necessary. Slowly add the dry ingredients until just combined. Be careful to not over mix.
- Fold in the chocolate chips and pieces of chocolate bar with a spatula.
- Pour the batter into the skillet in an even layer. Top with extra chocolate chips (this is purely for aesthetics). Bake for 20-25 minutes or until the edges are golden brown.
- Let the chocolate chip skillet cookie sit for no more than 5 minutes before scooping with a large serving spoon. Top with ice cream of your choice and enjoy!
How easy is that?
mix It Up
You can mix up the classic chocolate chip skillet cookie to suit your liking. Consider:
- Adding nuts - walnuts and pecans would be my first choices.
- Using your favorite chocolate - this could include milk chocolate, semi-sweet chocolate, bittersweet chocolate, or even white chocolate. I prefer a combination of two types of chocolate.
- Making small skillet cookies - I have these mini cast iron skillets as well for making individual portions. It's the same recipe to transform the big one into a mini skillet cookie recipe. The mini skillet cookies are adorable (AND I need a bigger scoop of cookie than these allow TBH).
Make Ahead
The cookie dough can be made ahead up to 2 days before baking. Store in the refrigerator with plastic wrap tightly over the top of the dough like you'd do for guacamole.
When you're ready to use it, take out of the refrigerator and let it sit at room temperature for 1 hour so it can more easily spread in your cast iron pan (or whatever pan you're using).
Freezing instructions
To freeze, cut the cake into wedges and freeze individual wedges in tight plastic wrap. The cookie wedges can stay frozen for 2-3 months.
You could also freeze the cookie dough in a huge ball covered with plastic wrap for the same amount of time. Let the dough sit in the refrigerator over night, then take it out at room temperature about an hour before you want to use it.
FAQ
No worries. You can use a cake pan -- or whatever other kind of pan you have on hand. Just watch the baking time, as this will obviously vary by type of pan you're using.
Timing is important here if you want an ooey gooey chocolate chip skillet cookie. You don't want it to sit for longer than 5-10 minutes before taking spoons to it.
It's not the end of the world though. It'll simply be a chocolate cookie cake, where you can cut into it like cake.
Even though it's not the same as when the skillet cookie comes immediately out of the oven, you can place a slice in the microwave for 20 seconds so it gets warm. This is also delicious -- and what we do for our leftover skillet cookie!
It's a cross between a pie and a cookie, i.e., this skillet cookie. It's meant to be crispy on the outside thanks to a deep cast iron dish and gooey on the inside, just slightly undercooked because it doesn't have a chance to cool before you scoop and eat.
MORE COOKIES TO LOVE
If you need more cookie recipes, I've got so many you've got to try.
cakes, pies, oh my!
Here are some cakes, pies, and cheesecakes that also need to be added to your baking list!
Warm Gooey Chocolate Skillet Cookie
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups light brown sugar lightly packed
- ½ cup granulated sugar
- 2 eggs
- 5 teaspoons vanilla extract
- 1 ½ cups semi-sweet chocolate chips plus more for the top
- 1 cup bittersweet chocolate bar* cut into small ¼" chunks
Instructions
- Preheat the oven to 350F. Spray a 12" cast iron pan with baking spray. Set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl or in a stand mixer with paddle attachment, beat butter until smooth. Add both sugars and beat on medium speed until just well combined, about 2 minutes. Be careful not to over mix here; otherwise, your cake will turn out crumbly.
- Add the egg and vanilla. Beat until combined, scraping down the sides of the bowl as needed. Gently add flour mixture until just combined. Fold in chocolate chips and chocolate bar pieces with a spatula.
- Press the cookie dough into the cast iron pan, getting the dough as even as possible. Sprinkle with more chocolate chips on top to make it extra pretty.
- Bake for 20 to 25 minutes or until the cookie is lightly browned. Let cool for five minutes before using a large serving spoon to scoop out a generous portion of chocolate chip skillet cookie. Serve with vanilla ice cream and enjoy!
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