About the Recipe
This is the skillet chocolate chip cookie you need in your life. It’s easy to make, warm, gooey, and ridiculously delicious — the kind of dessert that feels special without any fuss. Perfect for holiday hosting, impressing guests, or honestly… just treating yourself. This giant, shareable cookie comes together in one skillet and delivers pure cozy, decadent bliss. Grab a spoon and dig in!
Ingredients
1¾ cups all-purpose flour (273 g)
¼ cup granulated sugar (53 g)
1 cup brown sugar (160 g)
1 tsp baking soda
¼ tsp salt
1½ sticks unsalted butter, browned
1 tsp vanilla extract
1 egg + 1 egg yolk
½ cup milk chocolate chips (Ghirardelli)
Avocado oil or nonstick spray, for greasing
Vanilla ice cream, for serving
Preparation
1. Prepare the Skillets
Preheat the oven to 350°F. Lightly coat mini cast-iron skillets—or one large skillet—with avocado oil or nonstick spray to ensure easy release.
2. Brown the Butter
In a small saucepan over medium heat, melt:
1½ sticks unsalted butter
Continue cooking until the butter turns deep golden brown and smells nutty, with lightly toasted milk solids at the bottom. Remove from heat and allow it to cool for 15-20 minutes. It should be warm, not hot, before adding to the dough.
3. Combine the Dry Ingredients
In a large mixing bowl, whisk together:
1¾ cups all-purpose flour (273 g)
¼ cup granulated sugar (53 g)
1 cup brown sugar (160 g)
1 tsp baking soda
¼ tsp salt
Whisk until fully blended.
4. Mix the Wet Ingredients
In a separate bowl, whisk together:
1 egg + 1 egg yolk
1 tsp vanilla extract
Whisk until smooth and well incorporated, set aside.
5. Assemble the Dough
Pour the browned butter into the dry ingredients and stir until the mixture forms a thick, slightly sandy base.
Add the egg mixture and stir until the dough becomes smooth and uniform.
6. Fold In the Chocolate Chips
Fold in:
½ cup milk chocolate chips
Mix gently until evenly distributed, taking care not to overmix.
7. Bake
Portion the dough into the prepared skillets, using approximately 60 grams per cookie, and gently press each into an even layer.
Bake at 350°F until the edges are lightly golden and the centers remain soft:
12–15 minutes for mini skillets
18–20 minutes for one large skillet
Avoid overbaking—these cookies are best slightly underdone.
8. Serve
Serve warm, directly from the skillet, topped with a scoop of vanilla ice cream.
Tips for Success
Cool the brown butter slightly before adding it to the dry ingredients to avoid scrambling the eggs later.
Use high-quality chocolate (like Ghirardelli) for the best melt and flavor.
For extra richness, add a few chocolate chips on top of each skillet just before baking.
Serve immediately for the ideal warm, molten-center texture.