No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Skillet Chocolate Chip Cookie

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

  • Prep:
  • Total Time:
  • Servings: 8
Skillet Chocolate Chip Cookie

Photography: Andrew Purcell

Source: Everyday Food, October 2013


  • 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


  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 Note

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

Reviews (12)

  • 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.

  • Sandra Marras 3 Dec, 2014

    This recipe is great! I used a cake pan for the cookie and it worked fine.

  • 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.

  • atlantatwin 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!

  • eclipse69 25 May, 2014

    OMG ! I just backed it for breakfast, and I can tell you without lying : this Cookies is WONDERFUL !
    I only put a fewer part of granulated sugar ( 80 grammes instead of 100).
    I baked it in a classic circle cake pan.
    P.S : Sorry for all the mistakes I make, I'm french.

  • GrandmaA1 2 Jan, 2014

    Just made two batches of this. A tip: smooth the batter in the pan with a greased hand, or grease the back of a spoon and smooth batter. Works like a charm.
    This was just perfect. The flavor is great, and it takes so little time to mix and bake. Will make theses often!

  • carabau 30 Dec, 2013

    To Mom2wandv - Should work fine, that's the way we made them at your fave cookie store in the mall.
    Keep an eye on them so they don't burn and turn around pan halfway around after half of cooking time.

  • FL mom of three 27 Oct, 2013

    I thought this recipe was great. I made it as a birthday cake for my little boy. Had to let it cook a few minutes longer than directed, and then had to be careful not to let it wiggle too much before it was set. It turned out to be a tasty, quick, and easy cake.

  • Cybever 11 Oct, 2013

    A perfect quick treat especially with a scoop of ice cream. I'll probably use this recipe to make chocolate chip cookies from now on since I cook for two.

  • deville 6 Oct, 2013

    This is not good. It hardly fills the skillet and way too much butter/flour ratio. I will delete this recipe from my collection.

  • Joclwo 6 Oct, 2013

    Awesome! Way easier to make this then waiting through putting a whole batch in the oven over the course of an hour. We have a dairy allergy in our home so we replaced better with vegan substitute and swapped out chocolate chips with butterscotch. Worked great and was delicious!

  • Mom2wandv 4 Oct, 2013

    Does it have to be a cast iron pan? I have a good ten inch non-stick, would that work?

Related Topics