Skillet Cookie Recipe

Prep

Preheat the oven to 350°F (175°C). Place a 10- to 12-inch ovenproof skillet (cast iron preferred) on the counter. Measure and have all ingredients ready.

Melt butter

In a small saucepan over low heat or in a microwave-safe bowl, melt the 8 tbsp unsalted butter until just melted. Let cool 2–3 minutes so it's warm but not hot.

Cream sugars and butter

In a large bowl, combine the warm melted butter, 1 cup granulated sugar and 1 cup packed light brown sugar. Whisk vigorously until smooth and glossy (about 1 minute). Add 2 large eggs, one at a time, whisking until incorporated, then whisk in 2 tsp vanilla extract.

Dry ingredients

In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, 1 tsp fine sea salt, and 1 tsp cornstarch until evenly combined.

Combine batter

Add the dry ingredients to the wet ingredients in two additions, folding with a rubber spatula until just combined. Do not overmix. Fold in 1.5 cups semisweet chocolate chips and 0.5 cup chopped nuts (if using), reserving a few tablespoons of chips for the top.

Transfer to skillet

If using cast iron, lightly grease the skillet with 1 tsp butter or neutral oil. Spoon the cookie dough into the skillet and press it evenly into a flat disk about 1 to 1¼ inches thick. Sprinkle the reserved chocolate chips on top and gently press them into the dough.

Bake

Bake in the preheated 350°F oven for 20–26 minutes, until the edges are golden and set but the center still looks slightly underbaked (it will continue cooking in the hot skillet). For a softer, gooier center aim for ~22 minutes; for a firmer cookie, bake up to 26 minutes.

Rest

Remove the skillet from the oven using oven mitts and place on a heatproof surface. Let the cookie rest in the skillet for 8–10 minutes to set; this makes it easier to serve and keeps the interior soft and warm.

Scoop and serve: After the resting period, top the warm skillet cookie with 4 scoops of vanilla gelato, arranging them evenly over the cookie so each slice gets a scoop.

Drizzle caramel: Warm the 1/2 cup caramel sauce slightly if it is thick (10–15 seconds in the microwave). Drizzle the caramel in a zigzag over the gelato and cookie.

Finish and portion: Scatter a tiny pinch (about 1/2 tsp) of flaky sea salt over the top if desired. Serve the skillet directly at the table with a spoon to scoop warm cookie and cold gelato together. Leftovers can be covered and reheated at 300°F for 5–7 minutes before adding gelato.