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Imagine a thick, gooey chocolate chip cookie with crisp edges and a soft, molten center—baked in one pan and shared hot from the skillet. This recipe promises a perfectly chewy cookie, with every bite loaded with melty chocolate. The key to success? Use melted butter and avoid overbaking—your pro tip for that restaurant-style texture is to remove the cookie from the oven just as the edges set, leaving the center slightly underdone for a soft, molten middle.

Why This Recipe Works

The science behind this skillet cookie is simple: melted butter gives a dense, chewy crumb, while the combination of brown and white sugar ensures a balanced sweetness with caramel notes. Brown sugar adds moisture and tenderness, while the high oven temperature creates crisp edges and a gooey center. For best results, use a preheated cast-iron skillet to distribute heat evenly and encourage a golden, slightly caramelized crust.

Ingredients

Equipment

• 10-inch cast-iron skillet (oven-safe)
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups/spoons
• Scale (recommended)
• Oven mitts

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat oven to 180°C (350°F). Place the skillet in the oven while it preheats for 5–10 minutes—this ensures even baking. Remove from oven and set aside.

Step 2: Melt Butter and Sugar
In a small saucepan, melt the butter over low heat. Add both sugars and stir until combined and slightly glossy. Remove from heat and let cool for 2–3 minutes.

Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until smooth. The mixture will look glossy and creamy—do not overmix.

Step 4: Add Dry Ingredients
Sift in the flour, baking soda, and salt. Mix just until combined—do not overmix, or the cookie will be tough.

Step 5: Fold in Chocolate
Fold in chocolate chips gently, leaving some for the top.

Step 6: Bake
Pour dough into the preheated skillet and smooth the top. Sprinkle remaining chocolate chips over the surface. Bake for 18–22 minutes, until edges are golden but the center is still soft.

Step 7: Cool and Serve
Let cool in the skillet for 10 minutes before serving warm with ice cream.

Troubleshooting

Substitutions and Variations

Dietary Swaps

• Egg-free: Replace with 60g dairy-free yogurt or 1 tbsp flaxseed meal + 3 tbsp water. Texture will be slightly denser.
• Dairy-free: Use vegan butter and dairy-free chocolate chips.
• Gluten-free: Substitute all-purpose flour with 140g gluten-free blend (ensure it contains xanthan gum).

Flavor Swaps

• Swap chocolate chips for chopped dark chocolate, white chocolate, or butterscotch.
• Add a pinch of cinnamon or espresso powder for depth.
• Fold in nuts or dried fruit for extra texture.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Store covered at room temperature for up to 2 days. Reheat for 5 minutes at 170°C (350°F) for a fresh, warm cookie.
• Fridge: Up to 5 days; bring to room temperature before serving.
• Freezer: Freeze whole cookie (cooled) for up to 3 months. Thaw overnight in fridge, then reheat as above. Do not freeze dough—it will lose texture.
• Make-ahead: Prepare dough, refrigerate for up to 24 hours, then bake as directed.

Serving Suggestions

Serve warm with vanilla ice cream, caramel sauce, or a sprinkle of flaky sea salt. Pair with coffee or milk for the perfect dessert experience.

FAQs

Can I use softened butter instead of melted?
Melted butter gives a chewier, denser cookie; softened butter will make a cakier texture. Both work, but melted is preferred for this skillet style.

How to prevent chocolate chips from melting?
Cool the butter-sugar mixture before adding eggs, then fold in chocolate just before baking.

Can I double or halve the recipe?
Yes—adjust pan size accordingly and watch baking time. A larger skillet may need an extra 2–5 minutes.

Best oil or butter type?
Unsalted butter is best; for dairy-free, use vegan butter. Do not use oils—they alter texture.

Can I bake in an air fryer or OTG?
Yes—use a small oven-safe dish and reduce time to 12–15 minutes, checking often.

Notes from My Kitchen (Testing Log)

• Batch 1: Used softened butter; cookie was cakey and less chewy. Switched to melted butter.
• Batch 2: Overmixed dough; cookie was dense. Mixed dry ingredients gently next time.
• Batch 3: Chocolate melted due to hot batter. Cooled butter mixture before adding egg, then folded in chocolate last.
• Final: Melted butter, gently mixed, folded in chocolate, and baked in preheated skillet. Achieved chewy center, crisp edges, and melty chocolate pockets.

Nutrition and Disclaimer

Approximate per serving (1/8th cookie):
Calories: 290, Fat: 15g, Carbs: 36g, Protein: 4g
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

This chocolate chip skillet cookie is a foolproof recipe for home bakers seeking that restaurant-style dessert with minimal fuss. By focusing on melted butter, gentle mixing, and precise baking, you’ll achieve a warm, gooey, and perfectly textured cookie every time. Serve it straight from the pan for maximum enjoyment.

Chocolate Chip Skillet Cookie Recipe

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

290

kcal

Total time

30

minutes

A thick, gooey chocolate chip cookie baked in a cast-iron skillet, with crisp edges and a soft, molten center. Perfect for sharing, best served warm with ice cream.

Ingredients

• Unsalted butter: 160g (⅔ cup)

• Brown sugar: 100g (½ cup)

• Granulated sugar: 70g (⅓ cup)

• Large egg: 50g (1)

• Vanilla extract: 5ml (1 tsp)

• All-purpose flour: 140g (1 cup, spooned and leveled)

• Baking soda: 2g (½ tsp)

• Salt: 1g (¼ tsp)

• Chocolate chips: 150g (1 cup, semi-sweet or milk)

Directions

• Preheat and Prep:
  Preheat oven to 180°C (350°F). Place a 10-inch cast-iron skillet in the oven while it preheats for 5–10 minutes.
• Melt Butter and Sugar:
  In a small saucepan, melt butter over low heat. Add both sugars and stir until combined and glossy. Remove from heat and cool for 2–3 minutes.
• Add Wet Ingredients:
  Beat in egg and vanilla extract until smooth.
• Add Dry Ingredients:
  Sift in flour, baking soda, and salt. Mix just until combined—do not overmix.
• Fold in Chocolate:
  Gently fold in chocolate chips, reserving a few for the top.
• Bake:
  Pour dough into the preheated skillet and smooth the top. Sprinkle remaining chocolate chips over the surface. Bake for 18–22 minutes, until edges are golden but the center is still soft.
• Cool and Serve:
  Let cool in the skillet for 10 minutes before serving warm with ice cream.

Notes

• Notes
  Substitutions:
  Egg-free: Replace with 60g dairy-free yogurt or 1 tbsp flaxseed meal + 3 tbsp water.
  Dairy-free: Use vegan butter and dairy-free chocolate chips.
  Gluten-free: Substitute flour with 140g gluten-free blend (with xanthan gum).
• Storage:
  Counter: Up to 2 days, covered.
  Fridge: Up to 5 days, bring to room temperature before serving.
  Freezer: Freeze whole cookie (cooled) for up to 3 months; thaw overnight in fridge, then reheat at 170°C (350°F) for 5 minutes.
• Nutrition (per serving, 1/8th cookie)
  Calories: 290
  Fat: 15g
  Carbohydrates: 36g
  Protein: 4g
  Sugar: 22g
  Sodium: 120mg
  Values are estimates; adjust for brands and portion size. Follow food-safety best practices.