Why am I calling this the best chocolate chip skillet cookie? I mean thats a pretty bold statement, right? Well, I have tested this cookie out on my family and friends and we think this cookie rocks. I took my absolute favorite chocolate chip cookie recipe, threw it in a 12-inch cast-iron skillet, topped it with a bit of sea salt, and oh my, it turned into this delicious PARTY cookie. Yes, you heard me right, party cookie, because you will want to throw a party when you make this cookie. The chips are all gooey and melty and you feel like you’re eating a slice of the best cookie pie. Top it off with a scoop of ice-cream and some hot fudge, and you have the best cookie sundae ever!
This is now one of the most requested desserts in the house and I’m happy to make it at anytime because it’s super simple to throw together. What I love most is that you can throw it together at the last minute because you don’t have to bring any of the ingredients to room temperature first. Just grab everything out of the pantry and fridge, mix it together and throw it into a skillet to cook, easy peasy.
This cookie is the perfect and unique dessert for your next potluck, summer picnic, birthday or school party or summer sleepover, as it serves a crowd and then some. People are always impressed with a big cookie. Bring this to a party and your friends will think you’re the bomb. If you don’t have a cast-iron skillet, you have to get one because it will become one of the most used pans in your house. You can get a pre-seasoned 12-inch skillet for under $20. I seriously use this pan all of the time from cooking eggs, to sautéing chicken and pastas to making cookies. So what’s holding you back? Go out and purchase one or take yours out from the cupboard and make this cookie!
the best chocolate chip skillet cookie:
cookie recipe from Cooks Illustrated
makes 1 12-inch skillet cookie
- 1 3/4 cups all purpose flour – I use King Arthur’s unbleached all purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar or coconut sugar
- 3/4 cups packed dark brown sugar (dark brown sugar adds more flavor) – Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food’s organic brown sugar.
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 bag (10-ounces) bittersweet chocolate chips (preferably 60% cacao) – I use Ghirardelli 60% cacao chips.
- Optional – Maldon or flaky sea salt crystals- I used Baleine coarse sea salt crystals
I like to prep all my ingredients ahead of time so when I have to add them they are ready to go. Adjust your oven rack to middle the position and preheat it to 375 degrees.
Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.
Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.
Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.
Divide up the butter, put 10 tablespoons into a 10-inch skillet.
Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.
Put the remaining 4 tablespoons butter into a large heatproof bowl.
I recommend cutting up the butter once its divided, so it melts easier.
Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.
Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted
Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies. The brown sugar mixture does lighten up and thicken as you whisk it and let it rest.
Using rubber spatula or whisk, stir in the flour mixture until just combined.
Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.
Optional, reserve 8-10 chocolate chips (or you can just use some extra ones from another bag) for the topping which I will show you below.
Transfer the dough to a 12-inch cast iron or ovenproof skillet.
Don’t worry, you don’t have to prep the pan with butter or oil, the cookie won’t stick if your pan is well seasoned and most cast iron pans come pre-seasoned. Also, don’t worry about your cookie tasting like last nights dinner. I cook everything in this skillet and my cookies always taste like a cookie.
Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.
Now here’s what you do with those reserved or extra chocolate chips. Turn them upside down and press them down into the top of the cookie. This just helps with the overall presentation of the cookie. It still looks gorgeous if you skip this step though.
Top the cookie with some coarse sea salt, if desired. If you’re not a fan of salty cookies, then skip this step.
Bake until the dough is a deep golden brown along the edges, and the center has set, about 20-25 minutes. You can always test your cookie with a toothpick inserted into the center. My cookie took 23 minutes to bake to perfection, but ovens vary, so just take a quick peek at 20 minutes and gage it from there. Don’t over bake, as it will continue to cook a few minutes out of the oven. The cookie will be heavy, so make sure you lift it out of the oven with both hands (using pot holders, of course).
Transfer to a wire rack or oven top to cool a bit before slicing.
Cut the cookie into wedges like you would a pie, and serve up the cookie as is with a cold glass of milk, or you can top it with some vanilla ice-cream and drizzle with some hot fudge.
This cookie is best when served warm or day one. If you’re bringing the cookie to a party or eating it later, just cover the skillet with some tin foil after the cookie has cooled, so it stays fresh.
Got leftovers? Don’t store the cookie in the skillet. Remove the leftover cookie wedge from the skillet and wrap it tightly in tin foil. I always microwave my cookie leftovers the next day for 10-12 seconds, so the chips get all melty again.
This skillet cookie was adapted from our favorite chocolate chip cookie recipe! These cookies rock and I make them all the time! They’re truly the best chocolate cookies in our eyes!
Looking for a gluten-free chocolate chip recipe? Then you have to try these gluten-free cookie bites. They are made with natural ingredients like dates and walnuts, but you won’t even taste them. The walnuts bring out the buttery flavor and the dates add the sweet without the refined sugar. These are kid approved!
If you love this cookie then you will love these brownies. These brownies are so fudgey and a total chocolate lovers dream!
I also have a gluten-free version of our favorite brownies and I have to say that they taste exactly the same as the original! 
- 1¾ cups all purpose flour - I use King Arthur's unbleached all purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter (1¾ sticks)
- ½ cup granulated sugar or coconut sugar
- ¾ cups packed dark brown sugar (dark brown sugar adds more flavor) - Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food's organic brown sugar.
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 bag (10-ounces) bittersweet chocolate chips (preferably 60% cacao) - I use Ghirardelli 60% cacao chips.
- Optional - Maldon or flaky sea salt crystals- I used Baleine coarse sea salt crystals
- I like to prep all my ingredients ahead of time so when I have to add them they are ready to go. Adjust your oven rack to middle the position and preheat it to 375 degrees.
- Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.
- Whisk 1¾ cups flour and ½ teaspoon baking soda together in a medium bowl and set aside.
- Whisk the ½ cup sugar, the ¾ cup brown sugar and the teaspoon salt together in small bowl and set aside.
- Divide up the butter, put 10 tablespoons into a 10-inch skillet. Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.
- Put the remaining 4 tablespoons butter into a large heatproof bowl. I recommend cutting up the butter once its divided, so it melts easier.
- Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.
- Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
- Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted
- Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
- Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies, and the brown sugar mixture does lighten up and thicken as you whisk it and let it rest.
- Using rubber spatula or whisk, stir in the flour mixture until just combined.
- Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.
- Optional, reserve 8-10 chocolate chips (or you can just use some extra ones from another bag) for the topping which I will explain to you below.
- Transfer the dough to a 12-inch cast iron or ovenproof skillet. Don't worry, you don't have to prep the pan with butter or oil, the cookie won't stick if your pan is well seasoned and most cast iron pans come pre-seasoned. Also, don't worry about your cookie tasting like last nights dinner. I cook everything in this skillet and my cookies always taste like a cookie.
- Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.
- Now here's what you do with those reserved or extra chocolate chips. Turn them upside down and press them down into the top of the cookie. This just helps with the overall presentation of the cookie. It still looks gorgeous if you skip this step.
- Top the cookie with some coarse sea salt, if desired. If you're not a fan of salty cookies, then skip this step.
- Bake until the dough is a deep golden brown along the edges, and the center has set, about 20-25 minutes. You can always test your cookie with a toothpick inserted into the center. My cookie took 23 minutes to bake to perfection, but ovens vary, so just take a quick peek at 20 minutes and gage it from there. Don’t over bake, as it will continue to cook a few minutes out of the oven. The cookie will be heavy, so make sure you lift it out of the oven with both hands (using pot holders, of course).
- Transfer to a wire rack or oven top to cool a bit before slicing.
- Cut the cookie into wedges like you would a pie, and serve up the cookie as is with a cold glass of milk, or you can top it with some vanilla ice-cream and drizzle with some hot fudge.
- This cookie is best when served warm or day one. If you're bringing the cookie to a party or eating it later, just cover the skillet with some tin foil after the cookie has cooled, so it stays fresh.
- Got leftovers? Don't store the cookie in the skillet. Remove the leftover cookie wedge from the skillet and wrap it tightly in tin foil. I always microwave my cookie leftovers the next day for 10-12 seconds, so the chips get all melty again.
This is the only skillet I make. I have made it for years and through I lost the recipe. I don’t make it enough to memorize the portions. It is fantastic! Glad it was still available.
This was so good! Thank you for the recipe, just one question. I got leftovers, do I refrigerate it or just leave it out at room temperature?
Hi! I’m happy to hear that you loved the cookie! Don’t store the cookie in the skillet. Remove the leftover cookie wedge from the skillet and wrap it tightly in tin foil, or parchment paper and then tin foil, and keep at room temp. It will dry out if you put it in the fridge. I always microwave my cookie leftovers the next day for 10-12 seconds, so the chips get all melty again. Hope that helps!
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
Thanks for sharing this recipe. I would love to try it, now
Do you pre-heat the skillet too?
Hi Kenny! No, I don’t pre-heat the skillet. 🙂
Thanks- they turned out perfect!
Awesome! I’m glad the cookie turned out great! Thanks for letting me know 🙂
This is a great recipe! I have made this multiple times. It is always enjoyable. Thanks for the post. The other skillet cookies are just not the same. I think it is all the heating of the butter and sugar.
Awesome!! I’m so happy to hear that this is your favorite skillet cookie recipe. I really appreciate the feedback and thanks so much for sharing! Enjoy the cookie 🙂 xoxo, Jacquelyn
Hello! So glad I ran across this recipe! Can I use this to make 5-6 6in skillet cookies? I’m having a dinner party and want to give each guest their own 6in/mini skillet cookie. Please let me know!! Thanks!
Hi Dee! How adorable! I’m sure you can totally do it, as I use this recipe to make regular old cookies. The only thing I won’t be sure of is the cooking time. It will probably take less time for each skillet cookie, as they are smaller in ration to the 12-inch skillet. Also you may need to double the recipe? I can’t wait to hear how they turn out. Take a photo if you can! xoxo, Jacquelyn
Hi Jacquelyn,
Thanks so much for your reply! I’m definitely making the personal pan skillet cookies this weekend and will send you a photo once done. I’m sure they’ll be delicious! Thanks again!
Would this taste as good if I made it in the morning, refrigerated it and then cooked it in the evening?
Hi Leah! I’m not sure, but you can try it. I know a lot of people refrigerate thier cookie dough prior to baking, so it should be fine. If you try it, report back and let me know how it all worked out!
Thanks! Jacquelyn
hi again,
my husband wonders why tin foil and not saran wrap?
thanks.
You can totally use saran wrap. They both work. I guess I just prefer tin foil and use it more often in the house! Jacquelyn
we just had your cookie!! it was awesome. amazing. wonderful!!!
great job. my son made it for us. he loves to cook. he is quite happy with this recipe. he will take it back home with him and make it for friends.
thanks for sharing it with all of us.
Awesome! You are so welcome and I’m happy to hear that the skillet cookie was such a success 🙂 Congrats to your son for whipping it up! xoxo, Jacquelyn
why do you separate the egg? or is it 1 full egg PLUS 1 egg yolk?
thanks
You’re right, the recipe calls for one full egg and 1 egg yolk, that’s why you seperate the egg. Let me know if you have any other questions.
xoxo, Jacquelyn
hi,
just wondering why the butter in the glass bowl and the browned butter separate.
what is the need for the cooler butter? for the glass? to not cook the eggs?
thanks.
Hi PM! Actually, I put the cubed butter in the glass bowl and then add the browned butter to the bowl after it’s been browned. The cubed butter is just in the bowl as a place to reserve it till I add the browned butter. You can use any sort of bowl, but I woudl recommend glass or metal over plastic, as the butter is super hot, and plastic and heat are not always the best combination.
Soooo… I got in busy land again this weekend and alas, no chocolate cake was made. So sad. 🙂 But, I did manage to make this skillet cookie for company after picking up a 10″ cast iron skillet at the local grocery store for under 20 bucks. You can’t beat that. I used coconut sugar and sprouted flour, and surprisingly it only needed 25 minutes in the oven at 375. It was a huge hit. You are the best!! 🙂 I am now firmly resolved to make that chocolate cake before the week is out!
AWESOME Angela! You’re the best, as you’re making all of these recipes from my blog! I love hearing how successful they are turning out for you!!! I also love hearing the healthy substitutions you’re making to them. I can’t wait to hear what you think of the cake when you bake it up 🙂
xoxo, Jacquelyn
Oh wow, made this tonight with my 5 year old & it was a huge hit. I have a cookie-snob family & everyone spoke highly of this skillet cookie. Definitely keeping this recipe in my go-to stash! Thank you!
This recipe is awesome! I live in Germany and skillet cookies are not very common here. Last time I went to the USA I had my first skillet cookie desert at a Chili’s restaurant and fell in love. Your recipe is way better than that! Thank you very much!
Awesome Julia! I’m so happy to hear that you love this skillet cookie recipe! 🙂 It’s one of our favorite party cookies! xoxo, Jacquelyn
Evil has a name and that name is COOKIE! Made this yesterday for my husband’s birthday and topped it with homemade ice cream. Oh…. My… Word…. Awesome doesn’t begin to describe this cookie masterpiece. My taste buds will never be the same again.
Hi Tess! Yaaay! I’m so happy that you loved the skillet cookie. It is one of our favorites along with the regular chocolate chip cookie version. xoxo, Jackie
Omg this looks soooo good! Gotta make this asap! 🙂
still cant get over the cookie
Yaay! I’m so glad you loved it 🙂
This was so ridiculously good! I bought the skillet you recommend in this post specifically so I could try this recipe and oh my gosh, it was amazing. Can’t wait to try the recipe as regular cookies, too!
Yaay Emily! I’m so happy to hear that you loved this skillet cookie 🙂 That makes my heart happy 🙂 You will love the regular cookies just as much, truly! I make them both all of the time and my kids do not care what form they are in, they just love the cookies 🙂 Thanks so much for letting me know how the cookie turned out! xoxo, Jackie
The cooks illustated best chocolate chip cookie has been my favorite since i found it on another blog about a year ago but the instructions you gave to wisk the sugar, butter and egg mixture inbetween 2-3 minute resting periods several times was not in the recipe i had and WOW, it is even better. It adds an extra light and flaky texture to an already awesome bakery style cookie. And it makes the BEST SKILLET COOKIE EVER. I am so glad you thought of that. When I was growing up in Georgia, giant cookie cakes were super popular for birthday parties. No one has heard of it here in Canada. I had never found a recipe that lived up to what I had had there but this recipe is just PERFECT. I have already started introducing it to people here with rave reviews.
Hi Chelsey! Yaaay! I’m so happy that you loved the skillet cookie recipe. That is by far my favorite cookie recipe ever and you’re right that the whisking really does make a difference. I remember those big cookies that you could buy at the mall as well. My friends and I would buy one of those and devour it. Those were the best and this cookie brings back those memories. Thanks so much for passing on the recipe to your friends! I really appreciate it. I try and only post my favorite recipes on this blog, so hopefully you will find more recipes that you like. Try the Robert’s abosulte best brownies next. They are super fudgey and yummy, that’s my other fave recipe. xoxo, Jackie
Thanks for the recipe. I have a 10 inch skillet – will this still work as written or do I need to modify? Thanks! — Shannon
Hi Shannon! You could try this recipe in a 10-inch skillet, but you would defintley have to cook it longer. Maybe more like 30-40 minutes as it will be deeper due to the smaller pan. I do have a chocolate chip cookie skillet recipe for a 10-inch skillet that you could try as well. https://www.marinmamacooks.com/2012/03/skillet-baked-chocolate-chip-cookie/ I do love this one because it’s just my favorite cookie recipe, but both are good! Let me know what you end up doing! xoxo, Jackie
I made this tonight!! It was AAAAAmazing!!!! Thanks so much for sharing the recipe … I will be linking this to my blog soon! 🙂
Hi Christina! Yaaay! I’m so happy that you made and loved this cookie! It’s one of our faves 🙂 xoxo, Jackie
MOST DELICIOUS CHOCOLATE COOKIE EVER!!!:D
Awesome! I’m so glad you loved it 🙂
This is pretty perfect, I want to throw a party with just myself and this cookie!
Definitely pinning to make this very very soon! 🙂
Great idea, make this cookie as an excuse to throw a party. I’m sure you’ll have many willing participants 🙂
Yay a skillet cookie! My previous attempts at making a chocolate chip cookie pie haven’t gone so well, but you’ve convinced me to try again 🙂
Hi Christy! Yes, give it a try again. I have 2 versions of a skillet cookie and both have turned out great. My 13 year old even made this up following the blog directions and it came out great! Best of luck! 🙂
i too love my cast iron skillet..which reminds me i haven’t used it in a while so this would be the perfect reason to grab it out of my cupboard and get cooking…sure my boys would have fun making this with me…and eating!!! Such a bonus to make one big cookie…i love cookies but don’t like having to cook and cool each cookie…ya know what i mean?
I have done this exact recipe- almost exact and I think it came from your blog a while back? hummm. i might be dreaming that- i find myself day dreaming alot here lately! LOL! Either way this is simple irresistible and what tops it all off for me is not the scoop of ice cream but the final dash of sea salt on top of the hot cookie! Salt and chocolate are my favorite combinations! Here is to summer finally! Oh the plans I have! What do you plan to do this summer/ I hope you get a nice vaca!
What a perfect looking skillet cookie! I just made one yesterday! Not chocolate chip though. I love the pressed-in top layer of choc chips on yours with that sea salt that’s glistening!
OMG! Jackie… I want this right now. Maybe I will try to make a gluten-free version. Seriously….YUM.
it’s beautiful and it does look like the best chocolate chip skillet cookie!
Thanks Michelle! 🙂
Oh my good gracious, that looks amazing! I have a cast iron skillet, and I still have all the makings for your fave cookies since I haven’t made them yet. I think I’m going to try this instead. YUMMY!!!! I love the name party cookie – that just says it right there! And then you go and put ice cream and hot fudge on top? MmmHmmm!
Hope you are doing well. Life is full around here, its good, but also so different as we head into graduation week next week. It feels so out of sorts in a way, like life is changing like crazy! In good ways but also getting sentimental at times. 🙂 Okay girl, talk soon. xoxo, Sharon