Chocolate Chip Skillet Cookie
Crispy edges, molten center. This chocolate chip skillet cookie is the ultimate comfort dessert, perfect for sharing (or not!).
25 min, one pan
Chocolate Chip Skillet Cookie
Crispy edges, molten center. This chocolate chip skillet cookie is the ultimate comfort dessert, perfect for sharing (or not!).
25 min, one pan
Key move
Underbake the cookie slightly to achieve a perfectly gooey center.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Skillet10-inch
- Mixing BowlMedium
- Whisk
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/5)
Cookie is too dry.
Do not overbake. Reduce baking time by a few minutes.
Cookie is too greasy.
Make sure to measure the butter accurately. Do not add extra.
Chef's Notes
For a chewier cookie, slightly underbake. For a crispier edge, bake a minute or two longer.
Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
The cookie dough can be made a day ahead and stored, covered, in the refrigerator.
The Method
PREHEAT
Preheat oven to 350°F (175°C).
Inaccurate temperature: Avoid opening the door repeatedly, as this causes significant heat loss and uneven baking.
Oven is preheated to the correct temperature.
MELT
Melt the butter in a 10-inch oven-safe skillet over medium heat. Remove from heat.
Butter scorching: Do not leave the butter unattended; it can go from melted to burnt in seconds.
Butter is fully melted in the skillet.
WHISK
Prep aheadIn a medium bowl, whisk together the flour, baking soda (½ tsp), and salt (¼ tsp).
Uneven rising: Clumps of baking soda will cause bitter pockets and uneven rise in the cookie.
Dry ingredients are evenly combined.
ADD
Add the granulated sugar (½ cups) and brown sugar (¼ cups) to the melted butter in the skillet. Stir until well combined.
Grainy texture: If the butter is too hot, the sugar may clump; stir vigorously until the mixture looks like wet sand.
Sugars are fully incorporated into the melted butter.
STIR
Stir in the egg (1 large) and vanilla extract (1 tsp) until smooth.
Separation: Adding the egg to butter that is too hot can cause the fat to break; ensure the mixture is warm, not hot.
Egg and vanilla extract are fully blended into the butter and sugar mixture.
GRADUALLY ADD
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Tough cookie: Overmixing develops gluten, which will result in a cakey or tough texture rather than a chewy one.
Batter is slightly lumpy and just combined.
FOLD IN
Fold in the chocolate chips (1 cup).
Overworking the dough: Mixing too vigorously after adding flour can lead to a tough, bready cookie rather than a soft, tender one.
Chocolate chips are evenly distributed throughout the batter.
BAKE
Time-sensitiveBake for 15-20 minutes, or until the edges are golden brown and the center is still slightly gooey.
Overbaking: If the center looks firm, the cookie will be dry and hard once cooled.
Edges are golden brown and the center is soft and slightly gooey.
COOL
Let cool slightly before serving. Serve warm with ice cream, if desired.
Center collapse: Cutting into the cookie too early will cause the gooey center to run out instead of holding its shape.
Cookie has cooled slightly and is ready to serve.
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