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Under 30 Minutes

Skillet Chocolate Chip Cookie

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Baking, simplified: One pan and two steps create this soft, gooey, giant cookie.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Lennart Weibull

Source: Everyday Food, October 2013

Ingredients

  • 6 tablespoons unsalted butter, room temperature
  • 1/3 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.

  2. Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Cook's Notes

Feeling Nutty?
Add 1 cup chopped walnuts to the batter for an added crunch.

Reviews Add a comment

  • mkayrell318448
    27 APR, 2017
    Great, easy recipe. I used 1/2 c dark chocolate chips and 1/2 c white chips just for fun. 18 minutes was not long enough, though, in my oven. I put it back in for a couple more minutes and it was perfect!
    Reply
  • sharon7382
    10 JAN, 2017
    I've made this twice now - it's so easy!! I make it in the kitchen-aid and it's hardly any work. I did adjust the sugar though. I've found that 1/4 C packed brown sugar, 1/3 C white sugar and 3/4 C chocolate chips is plenty sweet for our tastes. Especially if you're going to top it with some ice cream! 19 minutes in my oven yields the perfect texture. The kids love this recipe!
    Reply
  • MS11443454
    17 JUL, 2016
    I've made this a few times and love how quickly it goes together. The taste is classic chocolate chip cookie! But I keep wondering if I'm getting the baking time right. Says to cook until just set, but is it supposed to be that gooey? Seems under baked. Has anyone else had this issue?
    Reply
  • Anna Subler
    19 AUG, 2015
    This is one delicious and easy to make cookie! My husband and I were pleasantly surprised at how great it turned out. Love how all the ingredients are easily combined in one bowl and simply spread onto a skillet. Top it with some icing for a birthday cookie cake! I don't know if I'll ever make regular cookies again.
    Reply
  • SerenaLolipop
    17 AUG, 2015
    perfect recipe and barely any mess! I assembled the whole thing in my nonstick cake pan in under 10 minutes! Delicious delicious delicious! Rose wonderfully even with whole wheat pastry flour instead of all-purpose (the wwpf before turned my cronuts into hard little rocks) when your baking the final product may seem like not a big batter but it rises by (in my case) maybe a little less than 2 inches. Very pleased!
    Reply
  • MS10498747
    8 APR, 2015
    This throws together so quickly and turned out amazing! I swapped the proportions of the sugars (1/2 C brown and 1/3 C white), did a medley of chocolate bars chopped up (milk, 70% and 85%), and substituted 1/4 C of flour with buckwheat flour for a more toothsome treat that complimented the idea of a rustic cast iron skillet. It took about 8 minutes longer to cook that stated but it's overall amazing. This is a last-minute entertaining keeper. :)
    Reply
  • chiapetter
    23 DEC, 2014
    Excellent and easy chocolate chip cookie recipe! I was told it was just like the ones in the mall, only better. I increased ingredients by half to use a 12 inch skillet. It was very rich, maybe just a little too chocolaty, (even for me,) I'll leave out the extra 1/2 cup of chips next time. There will definitely be a next time.
    Reply
  • Sandra Marras
    3 DEC, 2014
    This recipe is great! I used a cake pan for the cookie and it worked fine.
    Reply
  • shersama
    29 SEP, 2014
    this recipe is very easy and delicious! i made the cookie dough, put it in the skillet, then refrigerated it for a few hours before i baked it. it is the perfect make-ahead dessert.
    Reply
  • MS12461919
    27 SEP, 2014
    LOVED this recipe! There is less batter here than in other skillet recipes, so overall the cookie is thinner and bakes up better. and yum, that buttery flavor! I will definitely make this again!
    Reply