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Easy Chocolate Chip Skillet Cookie: golden chocolate chip skillet cookie baked in a well-seasoned 10-inch cast iron…

Easy Chocolate Chip Skillet Cookie

A chocolate chip cookie baked in a single 10-inch cast iron skillet, delivering crispy, buttery edges and a soft, gooey center. One bowl, one pan, and the edges get a deep golden crunch while the middle stays almost underbaked.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 1 stick, melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups semi-sweet chocolate chips divided
  • flaky sea salt for finishing

Method
 

  1. Preheat your oven to 350°F. Place a 10-inch cast iron skillet in the oven while it preheats so it gets warm.
  2. Whisk the melted butter, brown sugar, and granulated sugar in a medium bowl until smooth and glossy, about 1 minute.
  3. Add the egg, yolk, and vanilla. Whisk again until the mixture looks thick and slightly shiny, about 30 seconds.
  4. Add the flour, baking soda, and fine salt. Switch to a spatula and fold just until no dry streaks remain. Don't overmix.
  5. Fold in 1 cup of the chocolate chips.
  6. Pull the hot skillet from the oven and add a small pat of butter, swirling to coat the bottom. Pour the dough in and spread it gently to the edges with the spatula. Scatter the remaining 1/2 cup chocolate chips on top.
  7. Bake for 20 to 22 minutes. The edges should be set and pulling away from the sides; the center should still look a little underdone and glossy. It firms up fast as it cools, so err on the shorter side.
  8. Sprinkle flaky salt over the top as soon as it comes out. Rest for 5 minutes, then serve straight from the pan.

Notes

Use the extra egg yolk — it's the difference between a dry cookie and a rich, fudgy one. Don't skip preheating the skillet; a cold pan gives a pale, uneven bottom. Pull it out when the center still jiggles slightly — overbaking is the most common mistake, and residual heat keeps cooking it after it leaves the oven. Room temperature eggs mix in more smoothly; set them out while the oven preheats. No cast iron? A 9-inch oven-safe stainless steel or ceramic pan works, but watch it closely as it may bake a minute or two faster; avoid non-stick. Dough can be refrigerated in the skillet (covered) up to 24 hours ahead — let it sit at room temperature 15 minutes before baking. Store covered at room temperature up to 3 days; reheat slices in the microwave for about 20 seconds.