The Best Chocolate Chip Skillet Cookie
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 Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet12-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 Lodge Logic L10SK3 12-Inch Pre-Seasoned Skilletcast-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 Chocolate Baking Chips, 60% Cacao Bittersweet Chocolate, 10-Ounce Bags (Pack of 6)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 the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.
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.
I recommend cutting up the butter once its divided, so it melts easier.
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.
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.
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.
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.
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.
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.
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!