This Skillet Chocolate Chip Cookie is a gooey, buttery dessert with a crisp edge and soft, chewy center, loaded with dark chocolate chunks and melty chocolate chips. Baked right in a skillet, it’s perfect for sharing straight from the pan—especially topped with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

Why You’ll Love This Recipe

One-skillet dessert: No need for portioning or multiple trays. Just mix, bake, and serve.
Crispy edges + gooey center: The best of both cookie textures in one bite.
Crowd-pleaser: Perfect for family-style desserts or entertaining guests.
Ready in under 40 minutes: Quick enough for a weeknight treat.
Easy to make: No fancy tools or chill time required.
Customizable: Swap chocolate types, add nuts, or change up the toppings.
Impressive presentation: Looks and tastes gourmet with minimal effort.
Kid-friendly: Fun to make and eat, especially warm with ice cream.
Rich and indulgent: Loaded with chocolate and buttery goodness.
Freezer-friendly dough: Make ahead and bake when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup unsalted butter, softened
⅓ cup white sugar
¾ cup light brown sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1¾ cup all-purpose flour
½ teaspoon sea salt
½ teaspoon baking soda
1 (8-ounce) dark chocolate bar, chopped
½ cup chocolate chips

Directions

Preheat oven to 350°F (175°C). Grease an 8-inch oven-safe skillet or round baking dish.
Cream butter and sugars: In a large bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy.
Add eggs: Beat in the whole egg, followed by the egg yolk.
Mix in vanilla: Stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, sea salt, and baking soda.
Mix the dough: Add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
Add chocolate: Fold in chopped dark chocolate chunks.
Assemble in skillet: Press half of the cookie dough into the greased skillet. Sprinkle the chocolate chips evenly over the dough. Press the remaining dough over the top, spreading to the edges.
Bake for 20–25 minutes, or until the edges are golden brown and the center is just set.
Cool and serve: Let the cookie cool slightly in the skillet before topping with ice cream or slicing into wedges.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Milk or white chocolate: Swap the dark chocolate for a lighter or creamier option.
Add nuts: Stir in chopped pecans, walnuts, or almonds for crunch.
Salted caramel drizzle: Top with caramel sauce for extra indulgence.
Peanut butter twist: Swirl in peanut butter before baking.
Gluten-free option: Use a 1:1 gluten-free baking flour.
Mini skillet cookies: Bake in small cast-iron pans for individual portions.
Add espresso powder: Enhance the chocolate flavor with ½ teaspoon espresso powder.
Mix in dried fruit: Try dried cherries or cranberries for a tart contrast.

Storage/Reheating

Room temperature: Store tightly covered for up to 3 days.
Refrigerator: Keeps fresh up to 5 days in an airtight container.
Freezer (unbaked dough): Wrap dough in plastic wrap and freeze for up to 2 months.
Reheating: Warm slices in the microwave for 10–15 seconds, or reheat the entire skillet in a 300°F oven until warmed through.

FAQs

Can I use semi-sweet or milk chocolate instead of dark chocolate?

Yes, feel free to use any type of chocolate you like. Semi-sweet or milk chocolate chips work great.

What type of skillet should I use?

A cast-iron skillet is ideal, but any oven-safe skillet or baking dish will work.

Can I make this cookie dough ahead of time?

Absolutely. You can prepare the dough, refrigerate it for up to 3 days, or freeze it for longer storage.

Should I use salted or unsalted butter?

Unsalted butter is best for better control of the salt content, but you can use salted butter and adjust the added salt accordingly.

Can I double this recipe?

Yes, double the ingredients and bake in a 10- or 12-inch skillet. You may need to increase the baking time slightly.

How do I know when the cookie is done?

The edges should be golden and the center should look just set. It will continue to firm up as it cools.

What can I substitute for eggs?

You can try egg replacers like flaxseed eggs or applesauce, though texture may vary.

Why do I need both an egg and an egg yolk?

The egg adds structure, while the extra yolk provides richness and chewiness.

Can I serve it cold?

Yes, but it’s best served warm when the chocolate is melty and the center is soft.

Can I make this dairy-free?

Yes, use plant-based butter and dairy-free chocolate chips to make it dairy-free.

Conclusion

This Skillet Chocolate Chip Cookie is the ultimate dessert for when you want something rich, gooey, and chocolatey without the hassle of baking multiple cookies. Whether you’re sharing with family or indulging solo, this one-pan wonder is warm, satisfying, and endlessly customizable. Serve it with ice cream for the ultimate comfort treat.